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Fajitas the Traeger way, is the only way. We marinade flat iron steak with lime, orange juice, and then sear the steak and veggies. The result is fajita perfection.
2 Whole lime, juiced
1 Small orange, juiced
2 Clove garlic, minced
2 Teaspoon agave
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon salt
1 Teaspoon Mexican oregano
1/2 Cup olive oil
3 Pieces 3/4" Thick Flat Iron Steaks
salt
2 Whole Bell Peppers, Thinly Sliced
2 Whole Poblano Peppers, Thinly Sliced
1 Large Sweet Onion, Cut into Thin Wedges
salt and pepper
10 Whole flour tortillas
4 Ounce crumbled queso fresco, for serving
sour cream
2 Whole lime, juiced
1 Small orange, juiced
2 Clove garlic, minced
2 Teaspoon agave
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon salt
1 Teaspoon Mexican oregano
1/2 Cup olive oil
3 Pieces 3/4" Thick Flat Iron Steaks
As Needed salt
: 180 ˚F
2 Whole Bell Peppers, Thinly Sliced
2 Whole Poblano Peppers, Thinly Sliced
1 Large Sweet Onion, Cut into Thin Wedges
To Taste salt and pepper
: 180 ˚F
: 135 ˚F
10 Whole flour tortillas
4 Ounce crumbled queso fresco, for serving
To Taste sour cream