Traditional Fajitas

Lynne Hawkins


I found this recipe years ago when I visited the Cowboy Hall of Fame in Oklahoma City. The book is called Simple Southwestern Cooking. I use this recipe whenever I make beef fajitas. I've altered it a bit for making chicken fajitas!

Blue Ribbon Recipe

What a great marinade! Savory and satisfying, add a little cumin for an extra zing! The Test Kitchen


★★★★★ 5 votes

20 Min
20 Min


  • 2
    juice of 2 limes
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    olive oil, divided
  • 2 clove
    garlic, minced
  • 1/2 tsp
    black pepper
  • 1 1/2-2 lb
    flank steak
  • 12
    medium sized flour tortillas
  • 1
    red bell pepper, cut into strips
  • 1
    yellow bell pepper, cut into strips
  • 1
    green bell pepper, cut into strips
  • 1
    white onion, sliced in strips
  • 2 medium
    tomatoes, cut in wedges
  • ·
    toppings such as pico de gallo, sour cream, cheese.

How to Make Traditional Fajitas


  1. Whisk together line juice, soy sauce, 2 tablespoons olive oil, garlic, and pepper in a large ziplock bag or non-metal dish.
  2. Marinate for at least 2 hours or overnight.
  3. When steak has marinated, cut meat into 1/2 inch strips.
  4. On hot grill, grill strips until almost done. Scoot meat to one side of the grill.
  5. In skillet, bring remaining marinade to a boil. Reduce heat and add peppers, onions, and tomatoes. Cook until crisp/cooked. Optional: cook the veggies on the grill with a drizzle of olive oil.
  6. Serve on warm tortillas, combining meat, veggies, and your favorite toppings.
  7. If you want to use chicken instead of beef, replace the soy sauce with double strength chicken boullion.

Printable Recipe Card

About Traditional Fajitas

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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