Mexican-Style Lemon Pepper Beef Fajita Tacos


1 pound trimmed skirt steak
1 (12 ounce) bottle beer
1/3 cup freshly squeezed key-lime juice
1 onion, cut into rings
1 large green bell pepper, cut into rings
1 bottle of JC’s Blend™ Seasoned Lemon Pepper


Stir together the beer, lime juice, onion, and bell pepper in a large glass or ceramic bowl. Pound the skirt steaks to 1/4 inch thick, and mix into the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator for 2 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the skirt steak from the marinade. Discard the remaining marinade. Sprinkle the steaks with JC’s Blend™ Seasoned Lemon Pepper seasoning on all sides.

Cook the steaks until they are firm, hot in the center, and well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 155 degrees F (65 degrees C). Let them rest for about 3 minutes, slice and serve over a warm corn tortilla. For extra flavor top your beef fajita taco with avocado, fresh pico de gallo and salsa. Enjoy!


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