Most awesomest Fajitas… EVER!

  • Author: The Kitchen Whisperer
  • Yield: 3-4 1x

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  • 2 limes, juiced
  • 1/2 cup orange juice
  • 3 Tbl fresh cilantro chopped
  • 2 Tbl garlic, minced
  • 1 tsp worcestershire
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/4 cup vegetable oil


  • 1 pound skirt steak; or 1 pound of chicken, or 1 pound shrimp


  • 1 large onion, sliced
  • 2 bell peppers, sliced
  • Tortillas


  1. For marinade, in a large bowl, combine all ingredients with a whisk.
  2. Put the meat in a plastic bag and pour the marinade over top. Squish it around ensuring the meat it all covered. *If doing multiple type meats, put each meat in a separate bowl/plastic bag.
  3. Refrigerate for at least 3 hours, though I often do overnight. Make sure to turn the bags every few hours to ensure all the meat gets the marinade soak.
  4. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm.
  5. Remove and put in a covered basket.
  6. Preheat a ridged grill pan on high heat.
  7. Lightly baste with olive oil.
  8. Add marinated meat and grill for over medium-high heat and cook for 4 minutes on each side (for beef), chicken is about 4-6 minutes each side and shrimp is about 3 minutes per side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  9. Once the meat is off the grill pan and resting, add the bell peppers and onions
  10. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
  11. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.
  12. For each fajita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito.
  13. Serve with refried beans, black beans or Spanish rice.
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