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Classic Fajitas

SUBMITTED BY: McCormick® Gourmet Collection®

"Tex Mex fajitas were first made with skirt steak and eaten by ranch hands. Fajitas now include steak, chicken, shrimp, fish, and even vegetables as fillings. McCormick® Fajita Seasoning brings together a classic blend of peppers and a hint of lime that adds savory Southwestern flavor to the fajita filling of your choice"
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 8 fajitas
    
About  scaling  and  conversions

INGREDIENTS

  • 5 teaspoons McCormick® Fajita Seasoning, divided
  • 1/2 teaspoon McCormick® Gourmet Collection® Oregano Leaves
  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
  • 1 medium onion, cut in thin strips
  • 1 bell pepper, cut in thin strips
  • 8 (10 inch) flour tortillas
  • Optional toppings: salsa, guacamole, shredded cheese, sour cream

DIRECTIONS

  1. Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 minutes.
  2. Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Saute over medium-high heat 3 minutes. Sprinkle remaining 1 teaspoon fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is done and vegetables tender.
  3. Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2002 by minnesotamama
These were good, but I agree, they needed more spice.... maybe sprinkling more seasoning on right before you serve them?

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2005 by AJay7
These are a great and a nice change from others marinades. I do like to add a little bit of lime juice though. I also cook the maranaide with the meat for extra sauce. You can also adjust the seasoning depending how spicy you like it.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by SUSU143
The chicken was definitely a bigger hit in my house! I used olive oil instead and added the juice of one lime to the marinade. I also used 1/2 green bell pepper and 1/2 red bell pepper for extra color. Be a little generous with the seasoning for more of a "kick" or throw in a little jalepeno. Everybody had extra helpings along with guacamole, sour cream, and always use FRESH salsa!

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 490

  • Total Fat: 24.8g
  • Cholesterol: 57mg
  • Sodium: 715mg
  • Total Carbs: 42.7g
  •     Dietary Fiber: 2.9g
  • Protein: 22.8g

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