Fajitas for all!




  • 1/4 cup orange juice

  • 1/4 cup white vinegar

  • 4 cloves garlic, minced

  • 1 teaspoon Ultralicious Chili Salt

  • 1 teaspoon dried Mexican Oregano

  • 1 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper
  • 1 pound (453.59g) beef top sirloin steak, cut into 1/4 inch (0.63cm) strips
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 tablespoons Ultralicious Stir Fry Oil
  • 4 to 6 Plain Flour Tortillas, warmed

Coon Aussie Jack Cheese, Cholula Salsa Picante sauce, and sour cream optional.



In a large resealable plastic bag, combine the orange juice, vinegar, garlic and seasonings; add the beef. Seal bag and turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside.

Drain and discard marinade. In the same skillet, cook beef in remaining oil for 2-4 minutes or until it reaches desired doneness. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream. Yield: 4-6 servings.


Don't eat it all at once!