Recipe: Classic Slow Cooker Margarita Fajitas

updated Jan 29, 2020
Classic Slow Cooker Margarita Fajitas

These fun fajitas are seasoned with all the flavors of a classic margarita.


Prep10 minutes

Cook6 hours to 8 hours

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(Image credit: Joe Lingeman)

Nothing beats a classic. In this recipe, I’ve used all the flavors of a margarita to kick up fajitas. Tequila, orange juice, and plenty of lime juice create juicy, tender steak — and when topped with avocado slices and a hefty sprinkle of salt, these fajitas become the perfect fiesta fare.

Serve These Fajitas Family-Style

While the flank steak is tenderizing in the slow cooker, you can set up a family-style spread with all the fixings. Char some flour or corn tortillas over a gas flame, slice up a ripe avocado and some lime wedges, and be sure to have a dollop of Mexican crema (or sour cream) at the ready. Oh, and don’t forget the margaritas.

(Image credit: Joe Lingeman)

Classic Slow Cooker Margarita Fajitas

These fun fajitas are seasoned with all the flavors of a classic margarita.

Prep time 10 minutes

Cook time 6 hours to 8 hours

Serves 6

Nutritional Info


  • 3 pounds

    flank steak

  • 1 cup

    blanco tequila

  • 1 cup

    freshly squeezed orange juice (from about 3 medium oranges)

  • 1/3 cup

    freshly squeezed lime juice (from about 3 limes)

  • 1 teaspoon

    freshly ground black pepper

  • 2 teaspoons

    kosher salt, plus more for serving

  • 2

    medium yellow onions, thinly sliced

  • 4

    cloves garlic

  • Small warm flour tortillas, sliced red onion, sour cream or Mexican crema, avocado slices, and cilantro leaves and tender stems, for serving


  1. Place the flank steak in a 6-quart or larger slow cooker. (Cut into smaller pieces as needed to fit in even layers).

  2. Whisk together the tequila, orange juice, lime juice, black pepper, and 2 teaspoons of the salt in a medium bowl. Pour the mixture over the steak. Using tongs, turn the steak to evenly coat. Top with the yellow onion and garlic. Cover and cook on LOW until fork-tender, 6 to 8 hours.

  3. Remove the onions with a slotted spoon and transfer to a small bowl. Transfer the steak from the slow cooker to a clean cutting board. Slice across the grain into thin strips. Season with more salt and serve with the yellow onions, tortillas, red onion, crema, avocado, and cilantro.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutritional data: The nutritional data for this recipe is for the steak only and does not include the tortillas and garnishes.

Reprinted with permission from The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals by Vianney Rodriguez. Copyright © 2018 by Countryman Press. Photographs copyright © 2018 by Jason David Page.

(Image credit: Jason David Page)

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