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Tequila Fajitas
Caraluzzi's Recipes

Tequila Fajitas

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Servings 4


  • 1 3/4 - 2 pounds Certified Angus Beef® flank steak cut in half lengthwise
  • 2 limes
  • 1/2 cup tequila
  • 3 garlic cloves chopped
  • 5 tablespoons olive oil
  • 3 jalapeño peppers cut in half lengthwise and seeded
  • 8 flour tortillas
  • 1 pint grape tomatoes halved and/or 2 ripe avocados, diced
  • 3 tablespoons Triple Sec
  • 1/4 cup minced cilantro


  • Zest limes; reserving zest for later. Juice limes.
  • Combine tequila, lime juice, garlic and 3 tablespoons olive oil (2 tablespoons will be used later). Marinate steak in a zipper-locking plastic bag 2 to 4 hours in refrigerator.
  • Preheat grill to high. Remove steak from marinade, discard marinade. Season steak with salt and pepper. Grill or broil steak to desired doneness. Let steak rest 5 minutes and slice thinly across the grain.
  • Grill jalapeños flesh side down until charred and slightly soft; mince and combine with beef.5 Wrap tortillas in foil and place on top shelf of closed grill to warm.
  • Combine tomatoes/avocados, reserved lime zest and Triple Sec. Heat remaining olive oil in large sauté pan. Turn off heat, add tomato mixture and toss gently. Add beef mixture and cilantro; toss gently to combine. Add salt and pepper to taste and serve immediately with warm tortillas.


Recipe and photo courtesy of Certified Angus Beef.