- 2 pounds sirloin, cut into thin strips
- 1/2 cup fresh lime juice
- 1/4 cup tequila
- 1/4 cup olive oil
- 2 large fresh garlic cloves
- 1/2 cup cilantro, leaves and stems
- 2 teaspoons minced fresno chili or less if you do not like spicy
- salt, to taste
- 1 yellow pepper, thinly sliced
- 1/2 large red onion, thinly sliced
- 1 tablespoon olive oil
- sour cream
- avocado, thinly sliced
These Spicy Margarita Beef Fajitas are the bomb, and sure to please dad. Sirloin beef strips are marinated in a mixture of fresh lime juice, chilies, garlic and tequila, not to mention other great ingredients, then either quickly cooked on the grill using a grill tray. If you do not have a grill tray, you can still make these fajitas by using a cast iron frying pan on the grill or the stovetop – we have even made this recipe when camping using a cast iron frying pan. When I make fajitas, I like to grill the vegetables before the meat, and I do it separately, as they tend to hold up better and do not become mushy. We keep the topping simple as we want the flavors of the spicy margarita marinade and the meat to really shine.
We served the fajitas with two types of Mi Rancho Tortillas as we wanted to give our guests the option; both work really well with the recipe and are delicious. It really depends on what you like, so choose as you like. We served Fajita Flour Tortillas which have a medium texture and works really well with holding hot ingredients, as they do not fall apart. The flavor is hearty and light, no underlying flavors that hide the flavor of your recipe. We also served the Organic Corn Taco Sliders which we have used with taco recipes as well. They work great with this fajita recipe, and we liked the meaty texture of the organic corn. Again, they hold up really well with hot ingredients, which we feel is important. Nothing like picking up your fajita or taco and having it fall apart because of a thin tortilla. Here is a link to find out where you can buy Mi Rancho Tortillas.
1. Place the lime juice, tequila, olive oil, garlic, cilantro and fresno chili into a food processor, and mix until combined. Season to taste with salt.
2. Place the sirloin into a large glass bowl and pour the marinade over the top. Place in the refrigerator for at least 1 hour or up to 4 hours before cooking. We tend to lean towards a longer marinade.
3. Heat your grill to the recommended temperature of your grill pan, we heat to 425. Or preheat a frying pan if you are cooking on the stove top.
4. Drizzle the 1 tablespoon of olive oil onto the cooking device you are using.
5. Heat the tortillas on a griddle. Set aside.
6. Add the yellow pepper and red onion, quickly saute until lightly soft but still a little crunchy. This will take 3 – 5 minutes depending on how thinly sliced the ingredients are, and how hot the grill pan is. Remove the ingredients and set aside.
7. Add the sirloin to the same grill pan and quickly cook, stirring the entire time with a wooden spoon. We like medium rare, and it only takes about 4 minutes.
8. Serve with slices of avocado, sour cream and your favorite salsa.