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Nutrition Facts
Serving Size 336 g
(Approx. 6 Servings)
Amount Per Serving
Calories 560 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 7 g 35%
Trans Fat 2.0 g
Cholesterol 105 mg 35%
Sodium 1590 mg 66%
Total Carbohydrate 63 g 21%
Dietary Fiber 9 g 36%
Sugars 6 g
Protein 43 g
Vitamin A 6% Iron 25%
Vitamin C 70% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Margarita Fajitas Texas Style

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

3 lime, juiced
1/4 cup(s) H-E-B Worcestershire Sauce
2 Tbsp tequila
5 large garlic cloves, peeled and crushed
2 Tsp H-E-B Black Pepper
2 large poblano pepper, seeded and cut into quarters
2 medium white onion, cut into wedges
2 Lb beef fajita skirt steak, trimmed
12 H-E-B Flour Tortillas
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Combine lime juice, Worcestershire, tequila, garlic and pepper in a 9 x 13-inch glass baking dish or gallon-size sealable plastic bag. Add peppers, onions and steaks to marinade; turn to coat.
Marinate 8 to 24 hours; turn steaks occasionally.
Heat gas grill 10 minutes or charcoal 30 minutes.
Wrap tortillas in foil and place on perimeter of heated grill to warm, turn once.
Grill steaks, peppers and onions 4 inches above medium-hot coals.
Cook steaks 4 minutes per side in a covered grill, or 5 minutes per side with lid open.
Cut steaks into 4-inch sections; slice sections across the grain, holding knife at an angle, into 1/4-inch thick strips.
Cut peppers and onions into thin strips.
Serve fajitas with peppers and onions in warm tortillas.



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