Margarita Fajitas
Food.com
Food.com
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Ingredients

  • 1 1/2-2 lbs whole flank steaks or 1 1/2-2 lbs boneless whole chicken breasts (for barbecuing or grilling) or 1 1/2-2 lbs flank steaks or 1 1/2-2 lbs boneless chicken breasts (cut into thin 2-3 inch strips for pan-frying)
  • 1 cup premium margarita mix (Jose Cuervo Premium)
  • 1/3 cup premium tequila (Jose Cuevo 1800 or Gold)
  • 1/3 cup freshly squeezed lime juice
  • 2 tablespoons Cointreau liqueur (or fresh orange juice) or 2 tablespoons Grand Marnier (or fresh orange juice)
  • 1 ounce fresh cilantro
  • 2 1/4 teaspoons margarita salt (kosher salt)
  • 2 teaspoons ground cumin
  • 1/3 cup canola oil (recommended for a clean flavor)
  • 2 garlic cloves
  • 1 large whole pickled jalapeno pepper (stem removed)
  • 1 teaspoon ground coriander (or 1 1/4 teaspoon whole)
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon freshly grated lime peel
  • 1 light brush canola oil
  • 1 light squeeze fresh lime juice
  • 1 light sprinkle margarita salt (kosher salt)
  • 1 light brush canola oil
  • 1 squeeze fresh lime juice
  • 1 light sprinkle margarita salt (kosher salt)
  • 2 tablespoons canola oil (to iron skillet or wok for pan-frying)
  • 1/4 teaspoon liquid smoke (optional, to skillet oil for smoky flavor)
  • 2 julienned white onions
  • 2 -3 julienned green bell peppers or 2 -3 tri-color bell peppers
  • 2 julienned seeded fresh jalapeno peppers
  • 1 tablespoon chopped cilantro
  • 1 clove pressed garlic
  • 1/2 teaspoon margarita salt (kosher salt)
  • 1 tablespoon canola oil, for sauteeing
  • 8 -16 warmed grilled flour tortillas
  • salsa
  • shredded monterey jack cheese
  • shredded lettuce
  • sour cream
  • guacamole
  • pico de gallo
  • fresh lime wedge

Instructions

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