Recipe 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"
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McCormick® Fajita Seasoning, divided
McCormick® Gourmet Collection® Oregano Leaves
red wine vinegar
1 1/2 pounds
sirloin steak or boneless chicken breasts, cut into thin strips
medium onion, cut in thin strips
bell pepper, cut in thin strips
8 (10 inch)
Optional toppings: salsa, guacamole, shredded cheese, sour cream
These were good, but I agree, they needed more spice.... maybe sprinkling more seasoning on right before you serve them?
Actually, I would give it 3.5 stars. Better than three, but not quite four. First of all, I used shirt steak, By far the most tender cut, and the most suitable for fajitas. I've also used chicken. I don't care much for sauteed meat in fajitas. To me, a truly authentic (or should I say "classic") fajita is fire-grilled. I also don't think that the use of red wine vinegar lends itself well to fajitas. Last time I tried it with lime juice and it was better. The vinegar was too tangy and tasted just like, well, vinegar. But we have enjoyed these with the changes. The recipe as given is just okay but not great.
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!
Thank you! This recipe is simple but wonderful! My husband and I make these several times a month. Tastes good with chicken but best with steak. We saute plenty of onions and green peppers. Let steak marinate in frig while cutting veggies and getting everything else ready. We cook steak and veggies separate, and warm fajita wrappers. Then just add sour cream and salsa. An addictive meal. We always make extra for left overs. I don't think we'll ever get tired of this one. Thanks again!
I used this recipe with chicken for a Cinco de Mayo party, and everyone really liked it. One of my guests said, "I smelled this coming up to your condo and I really hoped that's what we were having!" I used cider vinegar as that is what I had, and before it was done I worried about the vinegar overpowering the other tastes, but that didn't happen at all. It was really good.
This recipe is easy and tastes just like fajitas I would get in my favorite mexican restaurant. It's a big crowd pleaser!
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.
My family really enjoyed these fajitas. I prepared the meat in the early afternoon and let
marinade for about 3 hours. They were delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 227
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