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Margarita Steak Fajitas

Scott Phillips

Servings: 4

Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor.


  • 3 Tbs. olive oil
  • 2 Tbs. fresh lime juice, plus lime wedges for serving
  • 2 Tbs. tequila
  • 2 medium cloves garlic, peeled and smashed
  • 1 Tbs. dark brown sugar
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • Kosher salt
  • 1-1/2 lb. skirt steak, trimmed and cut crosswise into 4 pieces
  • 2 medium sweet bell peppers, preferably a mix of colors, thinly sliced
  • 1 medium red onion, halved and thinly sliced crosswise
  • Freshly ground black pepper
  • 8 flour tortillas, warmed
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Cilantro leaves, for serving

Nutritional Information

  • Calories (kcal) : 750
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 115
  • Sodium (mg): 730
  • Carbohydrates (g): 66
  • Fiber (g): 6
  • Sugar (g): 7
  • Protein (g): 48


  • In a bowl large enough to hold the steak, combine 1 Tbs. of the oil, the lime juice, tequila, garlic, sugar, chile powder, cumin, and 1/2 tsp. salt. Add the steak and turn to coat.
  • Heat a 12-inch cast-iron skillet over medium heat for 2 minutes, then add 1 Tbs. of the oil. Increase the heat to high, and add the peppers and onion to the skillet. Cook, stirring occasionally, until they begin to brown in spots, 7 to 8 minutes. Remove from the skillet, transfer to a plate, season with salt and pepper, and set aside.
  • Add the remaining 1 Tbs. oil to the skillet. Add the steak and cook over medium-high heat, flipping once, until just cooked through, about 8 minutes. Transfer to a cutting board. Return the onions and peppers to the skillet. Add 1/4 cup water, and stir to loosen any browned bits stuck to the bottom of the pan; keep warm.
  • Thinly slice the steak against the grain, and sprinkle with a little salt. Toss with the vegetables in the skillet and any meat juice. Serve with the tortillas, avocado, sour cream, cilantro, and lime wedges.


Rate or Review

Reviews (2 reviews)

  • LArcher | 05/21/2018

    I used this marinade today on rib steaks for the bbq. I decided to use this marinade because it was quick, used lime and tequila which I had on hand. I cooked it at very high heat about 600 on the BBQ. As it was cooked I spooned a bit of the marinade on it to flavor the steak further. I loved the result, subtle flavor which did not overwhelm the good cut of steak I chose to grill.

  • butterscotch | 09/16/2017

    The fajitas are tasty and relatively quick to make since the recipe doesn't require marinating the meat. There's no reason to stress if you don't have tequila. I made this recipe with tequila but couldn't detect even the faintest tequila flavor in the finished fajitas. Beer or any fairly neutral-tasting liquor like cognac or vodka most likely would do just as well as tequila--or skip the alcohol altogether and increase the amount of lime juice you use.

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