Publisher Photo
Publisher Photo
My husband never tires of Mexican food. I usually serve these fajitas with Mexican rice and pinto beans.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 20 min.

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 to 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 beef flank steak (about 3/4 pound), cut into thin strips
  • 3 green onions, thinly sliced
  • 4 flour tortillas (8 inches)
  • Salsa, optional

Directions

In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag; cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture. Yield: 2 servings.
Originally published as Beef Fajitas in Cooking for One or Two Cookbook 2003, p137

  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 to 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 beef flank steak (about 3/4 pound), cut into thin strips
  • 3 green onions, thinly sliced
  • 4 flour tortillas (8 inches)
  • Salsa, optional
  1. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag; cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
  2. Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture. Yield: 2 servings.
Originally published as Beef Fajitas in Cooking for One or Two Cookbook 2003, p137

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brandangelak User ID: 3566870 134992
Reviewed Aug. 14, 2013

"This was a really tasty fajita recipe. I made a few changes. I didn't have any lemon juice on hand because I forgot to look before I went to the store. So I substituted lime juice instead. It gave it a nice zesty, citrus flavor that really made these excellent. I also added a sweet red bell pepper sliced along with the green onions. I would definitely make this again."

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