Ingredients

The following ingredients have 4 Servings
  • 3 limes, juiced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons cilantro, chopped
  • 5 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 pound top sirloin (,)
  • 1 large onion, peeled and sliced thinly
  • 1 red bell pepper, seeded, cored and sliced into thin strips
  • 1 green bell pepper, seeded, cored and sliced into thin strips
  • salt and pepper to taste
  • 4 flour tortillas
  • pico de gallo
  • guacamole
  • limes, cut into wedges

Instruction

  • In a large bowl. combine the juice of the 2 limes, garlic, cilantro, 2 tablespoons of the oil, vinegar, salt, cumin, oregano, pepper and chili powder. Whisk together until well-blended. 
  • Add beef, cover and marinate in the refrigerator for about 30 minutes to 1 hour. Turn occasionally.
  • In a bowl, combine bell peppers, onions, 1 tablespoon of the oil and juice of the remaining 1 lime. Season with salt and pepper to taste. Gently toss to fully coat and set aside.
  • Drain meat from marinade and pat dry. Discard marinade. Season both sides with salt and pepper to taste. Cut beef across the grain into 1/4-inch thick slices.
  • In a wide pan over medium-high heat, heat remaining 2 tablespoons oil until hot. Add beef and cook for about 3 to 5 minutes. Remove from pan and keep warm.
  • In the same pan over medium-high heat, add bell peppers and onions and cook, stirring regularly, for about 1 to 2 minutes or until tender yet crisp. Remove from pan and keep warm.
  • In another pan, heat tortillas for about 30 seconds on each side or until warm and pliable.
  • To assemble fajitas, divide meat and vegetable mixture onto warmed tortillas. Serve with guacamole, pico de gallo and lime wedges.