• Cooking Time: 15 minutes
  • Servings: 4-6
  • Preparation Time: 15 minutes
  • Fahita Marinade:
  • 1/3 c. lime juice
  • 1/3 c. pineapple juice
  • 3 T. olive oil
  • 1 T. minced garlic
  • 2 t. cumin
  • 2 t. chili powder
  • 1 t. smoked paprika
  • ½ t. crushed red pepper
  • 1 t. freshly ground sea salt
  • ½ t. freshly ground black pepper
  • ¼ cilantro, chopped
  • Fahitas:
  • 1 ½ -2 lbs. skirt, flank, or top round steak
  • 1 T. olive oil
  • 2 onions, sliced
  • 1 red, 1 orange, and 1 yellow bell pepper, ribs and seeds removed, cut in half
  • 1 poblano pepper, ribs and seeds removed, cut in half
  1. Put steak in the freezer for about an hour to make it easier to slice. Slice steak in very thin strips. Combine marinade ingredients in a blender and blend. Put marinade in a plastic bag with steak strips and marinate overnight. When ready to grill fahitas, put large iron skillet on grill and heat to high. Add steak strips and sear until browned over all and still pink in center. Remove to keep warm. Meanwhile grill pepper halves on the grill with onion slices. Cut peppers in strips when done and separate onions into rings. Serve fahitas with corn tortillas and salsa, sour cream, and guacamole.
Fahitas were popular in every Mexican and TexMex restaurant in Oklahoma when we lived there. So we had to learn how to make them at home. The only difference is that we cannot use flour tortillas, so we sub corn tortillas and they are delicious.