Recipe: Classic Slow Cooker Margarita Fajitas
These fun fajitas are seasoned with all the flavors of a classic margarita.
Serves6
Prep10 minutes
Cook6 hours to 8 hours
Nothing beats a classic. In this recipe, I’ve used all the flavors of a margarita to kick up fajitas. Tequila, orange juice, and plenty of lime juice create juicy, tender steak — and when topped with avocado slices and a hefty sprinkle of salt, these fajitas become the perfect fiesta fare.
Serve These Fajitas Family-Style
While the flank steak is tenderizing in the slow cooker, you can set up a family-style spread with all the fixings. Char some flour or corn tortillas over a gas flame, slice up a ripe avocado and some lime wedges, and be sure to have a dollop of Mexican crema (or sour cream) at the ready. Oh, and don’t forget the margaritas.
Classic Slow Cooker Margarita Fajitas
These fun fajitas are seasoned with all the flavors of a classic margarita.
Prep time 10 minutes
Cook time 6 hours to 8 hours
Serves 6
Nutritional Info
Ingredients
- 3 pounds
flank steak
- 1 cup
blanco tequila
- 1 cup
freshly squeezed orange juice (from about 3 medium oranges)
- 1/3 cup
freshly squeezed lime juice (from about 3 limes)
- 1 teaspoon
freshly ground black pepper
- 2 teaspoons
kosher salt, plus more for serving
- 2
medium yellow onions, thinly sliced
- 4
cloves garlic
Small warm flour tortillas, sliced red onion, sour cream or Mexican crema, avocado slices, and cilantro leaves and tender stems, for serving
Instructions
Place the flank steak in a 6-quart or larger slow cooker. (Cut into smaller pieces as needed to fit in even layers).
Whisk together the tequila, orange juice, lime juice, black pepper, and 2 teaspoons of the salt in a medium bowl. Pour the mixture over the steak. Using tongs, turn the steak to evenly coat. Top with the yellow onion and garlic. Cover and cook on LOW until fork-tender, 6 to 8 hours.
Remove the onions with a slotted spoon and transfer to a small bowl. Transfer the steak from the slow cooker to a clean cutting board. Slice across the grain into thin strips. Season with more salt and serve with the yellow onions, tortillas, red onion, crema, avocado, and cilantro.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutritional data: The nutritional data for this recipe is for the steak only and does not include the tortillas and garnishes.
Reprinted with permission from The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals by Vianney Rodriguez. Copyright © 2018 by Countryman Press. Photographs copyright © 2018 by Jason David Page.
