1/2 cup tequila
3 garlic cloves, chopped
5 tablespoons olive oil
Salt and pepper to taste
3 jalapeno peppers, cut in half lengthwise then remove seeds
8 flour tortillas
1 pint grape tomatoes, halved (optional)
2 ripe avocados, diced (optional)
3 tablespoons Triple Sec
1/4 cup minced cilantro
To begin with, zest and juice limes, reserving zest for later.
Combine tequila, lime juice, garlic and 3 tablespoons olive oil (2 tablespoons will be used later). Place Steak Fajita Meat, in addition to zesty tequila lime marinade in a zipper locking plastic bag for 2 to 4 hours in the refrigerator.
Once fajita meat has marinated, preheat the grill to high and remove fajita meat from marinade. Then season fajita meat with salt and pepper and broil or grill fajita meat to desired doneness and let rest for 5 minutes. While fajita meat is resting, grill jalapenos with the flesh side down until charred and slightly soft. Once cooked, mince and combine with grilled steak fajita meat.
Wrap tortillas in foil and place on top shelf of closed grill to warm.
Meanwhile, combine tomatoes, avocados, reserved lime zest and Triple Sec. Heat the remaining olive oil in a large saute pan, then turn off heat and add tomato mixture and toss gently. Add Fajita mixture in addition to cilantro and toss gently to combine. Add further salt and pepper to taste and serve immediately with warm tortillas.