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Grilled Fajitas

Serves 8
Grilled Fajitas


2 pounds beef (sirloin or flank steak) or chicken breast
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/4 cup canola oil
1/4 cup fresh lime juice (about 2 limes)
1 medium onion
1 red bell pepper
1 green bell pepper


Cut the beef or chicken into thin strips. Place the meat into a large zip-top bag. To the bag, add the spices, salt, oil and the lime juice. Seal the bag; rotate it to coat all of the meat in the marinade. Refrigerate for several hours or overnight. Before grilling, cut the onion and peppers into thin slices (discard the stems, ribs and seeds from the peppers). Line a grill with foil or use a silicone grill liner. Preheat the grill to medium-high. Use tongs to lift the meat out of the marinade. Place it onto the grill; add the peppers and onions. Grill until meat is cooked through but tender (will vary based on thickness of the meat). Serve with tortillas and fajita toppings.