The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. salt in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 8 hours.
Step 2
Prepare a gas grill for 2-zone heat; set one burner at medium-high and one or two burners at high. Alternatively, prepare a charcoal grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.
Step 3
Toss onions and 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. (If you have a perforated grill pan, now’s the time to pull it out!) Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Transfer to a large plate.
Step 4
Toss bell peppers and remaining 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Arrange on plate next to onions.
Step 5
Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa alongside for assembling fajitas.
