Grilled Fajita Tostadas

Grilled Fajita Tostadas 4.50/5 (2 votes)

Our family loves fajitas. And I make them often. So it goes without saying that I've experimented with a lot of marinades. This one is our favorite; with just the right balance of flavors. It works great with beef, chicken, and shrimp. And it's wonderful with our packet of lime drizzled bell peppers and onions. Oh, and the crispy corn tortilla - so fun! Or you could wrap some tortillas in foil and go the soft route.

Grilled Fajita Tostadas



  • 1 1/2 pound skirt steak, or flank steak
  • 1 red bell pepper, sliced thick
  • 1/2 cup red onion, sliced thick
  • 1 lime, juiced
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 8 corn tortillas
  • 2 tablespoons olive oil
  • 2 cups baby mixed greens
  • 16 ounces refried beans, warmed
  • 1 cup salsa
  • Marinade
  • 1/4 cup olive oil
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon garlic powder


  1. Combine marinade ingredients in a shallow dish or large resealable bag.
  2. Add steak and let marinate at room temperature for 30 minutes, or as long as you can manage.
  3. Heat outdoor grill to medium high or use a cast iron skillet on the stovetop.
  4. Place sliced bell pepper and onion on a large sheet of foil. Drizzle with lime juice and season with salt and pepper. Wrap into a packet and set aside.
  5. Place the foil packet and the steak onto the grill.
  6. Grill 3-4 minutes and flip both the steak and the foil packet. Cook another 2-3 minutes for medium rare.
  7. Remove from the grill. Leave the packet sealed and let the steak rest for about 5 minutes.
  8. During this time, lightly brush each tortilla with oil.
  9. Place the tortillas on the grill and 'crisp' each side for about a minute.
  10. Slice the steak against the grain into thin pieces.
  11. Smear about 2 tablespoons warmed refried beans onto each crispy tortilla. Top with mixed greens, steak, peppers and onions, and salsa.

Nutritional Information

Per Serving: Calories 722 Fat 32 Sat Fat 9 Sodium 1372 Carbs 51 Sugars 6 Fiber 12 Protein 57.


KID NOTE: They skipped the bell peppers and onions and were served cubed pineapple instead.

VEGETARIAN TIP: Replace the steak with skewered mushrooms, grape tomatoes, and green bell peppers

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce and gluten free Worcestershire sauce.

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