Wayne Gisslen

Beef Fajitas

Preparation info
  • portions:

    12

    portion size: 4 oz 120 g ) , plus garnish
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. To make a marinade, mix together the oil, lime juice, cumin, chili powder, garlic, salt, and pepper.
  2. Place the meat in a nonreactive container with the marinade, turning the meat so it is coated on all sides. Refrigerate 2–4 hours.
  3. Remove the meat from the marinade. Grill the meat on both sides on a grill or under a broiler until it is lightly charred

Per serving: Calories, 740; Protein, 44 g; Fat, 22 g (27% cal.); Cholesterol, 60 mg; Carbohydrates, 88 g; Fiber, 6 g; Sodium, 830 mg.