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  • 1/3 cup olive oil
  • 1 teaspoon meat tenderizer
  • 1/2 teaspoon pepper
  • 1 onion (sliced thin)
  • 6 flour tortillas (9 inch)
  • 2 to 3 lbs. skirt or flank steak
  • 1/3 cup lime juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon cumin
  • 1/2 stick margarine
  • Fajita Toppings: grated cheese
  • sour cream
  • picante sauce
  • Guacamole: 1 avocado (large, ripe, peeled, pitted and sliced)
  • 1/2 cup onion (chopped)
  • 1 teaspoon salt
  • 1 jar (8 oz.) taco sauce
  • 2 teaspoons lemon juice
  • 1/2 teaspoon garlic powder



Combine oil, juice, meat tenderizer, salt, pepper and cumin in a shallow container. Mix well.

Pound steak to 1/4-inch thick­ness to tenderize. Add steak to marinade, turning to coat each side thoroughly.

Cover dish and refrigerate overnight. Remove steak from marinade and drain well.

Grill steak over medium coals for 6- 8 minutes on each side or until desired doneness is reached.

Slice steak across grain into thin slices.

In skillet, saute onion and margarine until onion is tender.

Heat tortillas and wrap around meat with choice of toppings.



Blend avocado slices, taco sauce, onion, juice, salt and garlic powder in blender or food processor.

Chill and serve with tortilla chips.

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