The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Recipe information
Yield
4 servings
Ingredients
2
4
½
½
¼
¼
¼
2
1
1
1½
1
6
1
1
Preparation
Step 1
Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. salt in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 8 hours.
Step 2
Prepare a gas grill for 2-zone heat; set one burner at medium-high and one or two burners at high. Alternatively, prepare a charcoal grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.
Step 3
Toss onions and 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. (If you have a perforated grill pan, now’s the time to pull it out!) Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Transfer to a large plate.
Step 4
Toss bell peppers and remaining 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Arrange on plate next to onions.
Step 5
Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa alongside for assembling fajitas.
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Reviews (6)
Back to TopDelicious! Did it all on a grill. Grilled all the veggies at same time in a grill basket. Only small change was use of only one chipotle in adobo sauce. I love them, but wife doesn’t care for their heat. Served with a salad of fresh tomato, cukes, marinated red onion and avocado. It’s a meal for company! Easy and quick to put together after marinating the meat. No need to add all the fussing with wraps and quac, sour cream and all the accouterments of restaurant fajitas. Eat it just as is right off the grill, you won’t be disappointed.
bobw
Florida
4/4/2020
So I made this with a couple changes. I used El jimador reposado tequila instead of mezcal because nobody knew what it was. And I used a thinner cut and I think a different cut but it's one of the cuts used for carne asada so it was fine. I also made this on a stove with normal pots and pans. Despite my changes this came out very good. The flavor on the meat had several layers. I could even taste the fish sauce. It was mainly the citrus juices and tequila that came through with some of the Chipotle. I also wish that everything wasn't cooked separate normally I see fajitas cooked together at some point and the juices from the meat go with the peppers and onions which flavor them further. But other than that the flavor was great and I will be trying another mix of this with other meats. 4/4 bon appetit so far most consistently good recipe source I've had so far.
Southern California
10/15/2018
Wow! These were the most flavorful fajitas I've ever made! I must admit, I used regular tequila rather than mescal which I know changed the flavor, but this recipe great nonetheless. Seems like a large list of ingredients, but absolutely worth it in the end.
Anonymous
Washington, D.C.
11/12/2017