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Sizzling Tex-Mex Fajitas Recipe
Sizzling Tex-Mex Fajitas Recipe photo by Taste of Home

Sizzling Tex-Mex Fajitas Recipe

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My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade only needs 8 hours to work its magic, but it’s even better left overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 1/3 cup beef broth
  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 envelope savory herb with garlic soup mix, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Liquid Smoke, optional
  • 2 pounds beef skirt steak, cut into 4 to 6-inch portions
  • 2 large onions, sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet yellow pepper, sliced
  • 12 flour tortillas (8 inches)
  • Salsa, shredded cheese, guacamole and sour cream, optional

Nutritional Facts

2 fajitas (calculated without optional toppings) equals 693 calories, 26 g fat (7 g saturated fat), 89 mg cholesterol, 1,029 mg sodium, 61 g carbohydrate, 1 g fiber, 51 g protein.


  1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
  3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
  4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired. Yield: 6 servings.
Originally published as Sizzling Tex-Mex Fajitas in Taste of Home June/July 2011, p69

Nutritional Facts

2 fajitas (calculated without optional toppings) equals 693 calories, 26 g fat (7 g saturated fat), 89 mg cholesterol, 1,029 mg sodium, 61 g carbohydrate, 1 g fiber, 51 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jun. 2, 2014

"Easy way to make fajitas and vegetables. The marinade was very tasty, but my family prefers a little spicier and smokier flavor. Next time will add some fajita seasoning to the marinade. I also prefer my veggies grilled, but cooking them in the foil pouches is definitely a lot easier! Would encourage anyone who likes fajitas to try this recipe!

Field Editor since 2013"

Reviewed Jun. 25, 2012

"I can't eat beef so I used chicken instead and OMG did it come out awesome!"

Reviewed Jan. 12, 2012 Edited Jan. 14, 2014

"I substituted chicken broth for the beef broth and substituted 2 Tbsp. dried minced onions for the garlic soup powder. My husband can't stop raving! FYI, crack a window, made the whole house smell of fajitas!

1/14/2014 I used this marinade for venison this past weekend and we were blown away at how good this marinade is! This is my staple marinade. I make so many substitutions and it still has yet to fail us!"

Reviewed Jan. 6, 2012

"Great flavor. We've added to our list of fajita recipes. We used a flat iron steak and it came out very tender."

Reviewed Jul. 12, 2011

"The 1st time I used Flank Steak instead, skirt steak was too tough when I tried it the 2nd time."

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