Bison Fajitas


Bison Fajitas


  • 3 lbs TenderBison skirt steak
  • ½ cup lime juice
  • 1/3 cup salad oil
  • 1/3 cup tequila
  • 4 cloves garlic, minced
  • 1 ½ tsp dried oregano
  • ½ tsp ground pepper
  • 4 small onions, halved
  • 16 flour tortillas
  • 4 cups salsa
  • 4 cups guacamole
  • 1 cup sour cream
  • ¼ cup cilantro sprigs


Want to try a healthier version of a family favorite? Try these Bison Fajitas for dinner this week.

  1. Cut steak crosswise in 12 lengths.
  2. Mix lime juice, oil, tequila, garlic, cumin, oregano, pepper and marinate meat and onion halves in mixture overnight or at least 6 hours.
  3. Grill onions and meat on grill until meat is rare to medium (do not overcook), and onions are soft. (Pre-cook onion halves until partly done.) Keep warm.
  4. Heat tortillas either on grill or in microwave until soft and warm.
  5. Assembly: meat slices down center of warm tortilla, onion slices, salsa, guacamole, sour cream, cilantro, etc. on top, fold up bottom, fold sides up to enclose filling.

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Bison Fajitas