Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
- 1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
- 2 green bell peppers: halved & sliced
- 2 red bell peppers halved & sliced
- 2 large onions halved & sliced
- 2 cloves garlic chopped
- 2-3 limes or lemons
- olive oil
- salt & pepper
Culinary Spice Kit (see notes for a homemade spice blend)
- Pouch  Smoked paprika, cumin, white pepper, oregano
- Pouch  Jalapeño pepper
In a BOWL, mix meat, garlic, Fajitas  spices, 1 tbsp lime juice, Fajitas  spices to taste, and 1 tbsp oil.
Cover and let marinate for 2-24 hours in the fridge.
In a PAN, heat 2 tbsp oil over medium-high heat.
Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
Transfer them to a BOWL and set aside.
▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.
▪ Substitute meat with zucchini or eggplant.
▪ Substitute the SpiceBreeze spice pouch  with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.
Tip: Quickly reheat the tortillas in a PAN without oil.