Traditional Tex-Mex Fajitas

This recipe can be used to make Steak Fajita Breakfast Tacos.

Traditional Tex-Mex Fajitas

Serve with rice, beans, grilled bell peppers and onions, cheese and pico de gallo.



  • 1/2 cup Italian dressing
  • 1/2 cup apple cider vinegar
  • 1/2 cup soy sauce
  • 1/3 cup Worcestershire sauce
  • 1/3 cup brown sugar
  • 2 tablespoons lime juice
  • Dash of garlic powder or fresh garlic, crushed


  • 2 pounds skirt steak, trimmed
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 12 flour tortillas


  1. Marinade: Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice and garlic.
  2. Fajitas: Marinate steaks in the refrigerator 6-8 hours or overnight.
  3. Wrap tortillas in foil. Place steaks, peppers and onions on grill over medium-hot coals. Grill steaks 4-6 inches from med-hot coals, 8 minutes covered or 10-12 minutes uncovered, turning once. Place tortilla packet on outer edge of grill to warm, turn once.
  4. Remove steaks from grill and slice at an angle, across the grain, into 1/4-inch thick strips.
  5. Serve with tortillas and condiments of your choice.

Yield: 6 to 10 servings

Nutrition information per serving: Calories 560; Total fat 21g (Sat. fat 7g; Trans fat 0.5g); Cholest. 75mg; Sodium 1070mg; Total Carb. 59g; Fiber 3g; Total Sugars 8g; Protein 32g; Vit D (2% DV); Calcium (15% DV); Iron (30% DV); Potas. (16%DV)

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12 and selenium, iron, riboflavin and phosphorus.

Recipe and photo used with permission from: Texas Beef Council