Recipe by McCormick® & Company
"Get authentic Southwest flavors from Fired-Up Southwest Fajitas."
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1 (1.25 ounce) package
McCormick® Grill Mates® Southwest Marinade
1 1/2 pounds
bell pepper, cut in strips
onion, cut in strips
1 (23.5 ounce) package
burrito-style flour tortillas
Wow, these were the best fajitas I've ever made! I definitely recommend using flank steak as it turns out SO tender. I marinated mine for about 30 mins, then seared it on the BBQ over high heat. I only cooked it a few mins per side, so that the meat was still pinkish-red inside. I also grilled the veggies on the BBQ. YUM! This had such an authentic taste to it. I probably wouldn't have liked it as much cooked on the stove though. I think BBQing everything makes all the difference. I'm going to make these again in a few days. My fiance came home from a business trip and had the leftovers today and he LOVED it. The lime adds a nice touch too.
Was OK. I used chicken instead of steak.
I'll use a different recipe for fajitas next time.
These are a huge success with my family of picky eaters!
This was muy muy bueno. I will make sure to make more of the veggie part next time.....but otherwsie, good!!
This is an excellent recipe. It has a real authentic Mexican flavor. Try using both red & green peppers together.The results are outstanding.
I thought this was 'alright'. ~Marinated 4 hours ~ I used Flank Steak, and will NOT use that again! If I make this recipe, I'll try it on chicken, or sirloin, or some other type of steak. I used extra lime and added yellow/red peppers also. I think my main problem was the steak...
A quick, easy, & DELICIOUS main dish
* Percent Daily Values are based on a 2,000 calorie diet.
Fired Up Southwest Fajitas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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