Beef steak, marinated in oil, lime juice, red pepper and garlic, grilled and cut into strips. These are then wrapped in tortillas and served with grilled onions, peppers, guacamole, refried beans and salsa.
Skirt steak. Most people associate "fajita" with a taco or the strips of meat that go into the taco. Beef skirt steak comes from the outer covering of the breast near where the brisket comes from. There are only 2 skirts per cow, a highly flavorful cut of meat as a result of the fat membrane that ‘burns' off when cooked
(fah-HEE-ta) - The Spanish word for skirt steak. Most people associate the word fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from.
fah-HEE-tuhs] A common Mexican-American dish that is traditionally made of skirt steak marinated in lime juice, oil, garlic and red pepper then cooked. The meat is then wrapped in a flour tortilla and garnished with things like grilled peppers and onions, guacamole, sour cream and cheese. Other meats like chicken, fish or shrimp can be substituted for steak.
fah-HEE-tah. Traditionally a skirt steak that has been marinated in a mixture of lime juice, red capsicum and garlic for at least 24 hours before being grilled. The cooked meat is cut into strips, then wrapped burrito-style in warm tortillas accompanied by a variety of garnishes, such as guacamole or salsa.
A fajita (pronounced , similar to "fa-he-tah") is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla with condiments. Though originally only beef, popular meats today also include chicken, pork and shrimp. In restaurants the meat is often cooked with onions and bell peppers.