Mojo Carne Asada Fajitas
- 1 pound of grass-fed fajita strips
- 1 lime, juiced
- 2 garlic cloves, minced
- 1/2 orange, juiced
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/2 cup chopped onion, separated
- 1/2 tsp salt
- 1/3 cup greek yogurt
- 1 lime for lime yogurt
- 1/3 cup shredded mexican cheese blend
- 1 romaine heart
- 12 corn tortillas
- salt and pepper
- Servings: 4
- Prep Time: 1.5 hours
- This Recipe is: Egg Free, Gluten Free, Nut Free
- Cook For: Dinner, Lunch
- Cuisine Type: Mexican
- Author: Adapted from Sun Basket
- Make the marinade in a large baking dish: lime juice from 1 lime, garlic cloves, 1/4 cup onions, orange juice, olive oil, cilantro leaves, chopped onions and 1/2 tsp salt.
- Add the beef to the marinade and cover with plastic wrap and refrigerate for an hour.
- Take the strips out of the mojo marinade.
- If using a grill outside, sear the strips over direct heat for 2 minutes per side (you will know the grill is hot enough when you can only hold your hand 5 inches above the grill grate for no more than 3 seconds). When using an indoor grill, once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing.
- Sear the strips over direct heat for 2 minutes per side, then move them off the heat, cover, and cook and extra 4 minutes (or until desired doneness).
- Once cooked, leave the strips to rest for 5 minutes.
- Now make the lime yogurt side. Zest the second lime and then cut in half. Juice half the lime and cut the other half into wedges. In a small bowl stir together yogurt, lime zest and 1 TB lime juice. Season to taste with salt and pepper.
- Separate and wash the romaine lettuce leaves.
- Warm the tortillas for 30 seconds on each side in a dry skillet until toasty.
- Set out the tortillas, romaine leaves, steak, 1/4 cup of onions, lime yogurt, lime wedges and mexican cheese blend. Let guests assemble their own fajitas.
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