½ cup of clear tequila
¼ cup of soy sauce
¾ cup of fresh lime juice
2 Tbsp Hi Mountain Seasonings Fajita Seasoning*
1 jalapeno pepper (diced)
1 garlic bulb (I chose to use a press)
2 lbs. Venison (I generally use whole venison loins, but you can choose any cut you’d like.)
1 package of corn tortillas
* Note: If you don’t have any Hi Mountain Seasonings Fajita Seasonings you can always use 1 tsp cumin and 1 Tbsp cracked black pepper, instead.
Combine the ingredients in a gallon Zip-Lock bag. Refrigerate and marinate for a minimum of 2 hours. Upon removal from the refrigerator allow the meat and marinade to sit at room temperature for 30 minutes. Remove loins from the marinade and place them on a hot grill. Grill the whole loins over high heat, about 5 to 8 minutes on each side or to your desired level of doneness. (If you like your venison rare to medium rare you’ll be looking for an internal temperature of 130 to 140 degrees.) Remove from grill and let sit for about 5 minutes and then thinly slice the meat. Place your tortillas on the grill while it’s still hot and let them warm thru. When you’re ready to eat, take a solid serving of the thinly sliced venison and place it in the center of a corn tortilla.
Make it simple! The flavor of the meat is the true star here, you don’t want to over-do it and cover that up. You can eat your fajitas plain, with sautéed peppers, onions or even some guacamole.