Liver Fajitas Recipe

Mexican · Main course · 25 min total

Tender strips of liver marinated in a zesty lime-chili blend, sautéed with bell peppers and onions, and served in warm tortillas for a quick and flavorful weeknight dinner.

Ingredients

• 1 lb beef liver, sliced into thin strips
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 4 flour tortillas (8-inch)
• Optional toppings: sour cream, salsa, avocado, cilantro

Instructions

1. In a bowl, combine liver strips with olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Marinate for 10 minutes.
2. Heat a large skillet over high heat. Add the liver strips and cook for 2-3 minutes until browned but still slightly pink inside. Remove from skillet and set aside.
3. In the same skillet, add bell peppers and onion. Sauté for 3-4 minutes until tender-crisp.
4. Return liver to the skillet and toss with vegetables for 1 minute until heated through.
5. Warm tortillas in a dry skillet or microwave. Divide liver mixture among tortillas. Serve with desired toppings.

Tips

• Do not overcook the liver; it should be slightly pink inside to remain tender.
• For extra heat, add a sliced jalapeño with the peppers.
• Serve immediately for best texture.

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