Oak Street Fajita Grill Spice


Product Description

Package weight:  3 ounces

Homes and businesses alike have addresses on this street in Denton, Texas.  This blend delivers full flavor to skirt steak, chicken or shrimp for fajitas.

Ingredients: Hungarian Paprika, Ginger, Cumin, Coriander, Turmeric, Sea Salt, Unroasted Mild Chile Pepper.

Contains Salt
No Sugar

*Sprinkle onto meat or seafood 30 minutes to 3 hours before cooking.

*Season any cut of meat to be grilled, roasted, braised or broiled.

*Mix with vinegar and oil for a brisket marinade.

*Excellent on vegetables

*Simmer in stews, soups and beans.

*Sprinkle on ham, eggs and hash browns at breakfast.

*Substitute for Mexican seasonings in any South of the Border recipe (1 teaspoon per pound of ground meat makes fast and tasty tacos).


RECIPE:  Pan-seared Fajitas

1/4 cup vegetable oil

Juice of 1 fresh lime


2 pounds boneless meat of choice, sliced to 1″ of thickness

Whisk together the oil, lime juice and OAK STREET FAJITA GRILL SPICE.  Pour over meat in a covered container and marinate overnight in the refrigerator.

Drain meat and discard the marinade.  Heat a heavy skillet to medium-high; dip a paper towel in oil and rub over surface.  Immediately place meat in pan.  Do not crowd the pieces.  Allow to sizzle for 3 minutes before turning.

Turn and cook until desired doneness.  Allow to rest 15 minutes before slicing into strips.

*Serve on corn or flour tortillas.

*Garnish with pan-grilled vegetables or fresh shredded lettuce and diced tomato.

*Include slices of avocado or a scoop of guacamole.

*Dress with fresh-squeezed citrus or salsa.

A Helpful Hint:  To prevent food poisoning, do not reuse the marinade after draining it from the meat.  If you find basting necessary, reserve some of the marinade in a separate container before pouring the rest over the meat the night before; or, make a fresh batch before cooking.


RECIPE:  Grilled Fajitas

1/2 cup vegetable oil

1/4 cup fresh-squeezed lime juice


2 pounds boneless meat of choice

Whisk together oil, lime juice and OAK STREE FAJITA GRILL SPICE; pour over meat, coating it well.  Place in a covered container and store overnight in the refrigerator.

Drain marinade and discard; place meat on a preheated grill.  Cook to desired doneness.  Slice and serve.

*Serve on corn or flour tortillas.

*Garnish with grilled vegetables, or shredded lettuce and chopped tomatoes.

*Add slices of avocado or a scoop of guacamole,

*Dress with a squeeze of fresh citrus or salsa.

A Helpful Hint:  To prevent food poisoning, do not use the marinade after draining it from the meat.  If you feel basting is necessary, make a new batch of marinade, or reserve 1/4 cup the night before, storing it in a different container.


RECIPE:  Roast Beef Sandwiches

6 cups leftover roast beef or brisket, shredded

2 tablespoons cooking oil

1/2 onion, minced

1/4 green or red bell pepper


1/4 teaspoon garlic granules

Cook onion and bell pepper in oil over medium heat until soft; add shredded meat.  Stir in spices and cook briefly, about 10 minutes while stirring often.                                                                                                                                                                                                                                    *Serve in tortillas, a warm bun or thick slice of artisan bread with preferred condiments and garnishes.


RECIPE:  Quick and Easy Spanish Rice

1 cup long-grain white rice, rinsed well


1 chicken bouillon cube

1 tablespoon tomato paste or ketchup

Place all ingredients in a saucepan with 2.5 cups water.  Bring to a boil; lower heat to medium low, partially cover and simmer about 20 minutes until rice is done and liquid is absorbed.  Turn off heat and cover completely for 15 minutes before serving.

*Serve along side your favorite Mexican and Southwestern entrees.

Yield:  4-6 servings


RECIPE:  Mexican Caviar

2  4-ounce cans chopped ripe olives

2  4-ounce cans chopped green chilies

4 fresh tomatoes, peeled and chopped

1/2 bunch green onions, sliced

2 garlic cloves, minced

3 teaspoons olive oil

2 teaspoons red wine vinegar

1 teaspoon bottled hot sauce


Combine all and chill overnight.  Serve with corn chips or use as a relish over tacos and other Mexican, Southwestern and Caribbean dishes.

*Spoon over scrambled eggs and cheesy casseroles.

*Stir into mayonnaise and use as a sandwich spread.


RECIPE:  Spiced Cornbread

1  8-ounce can whole kernel corn, or 1  10-ounce package frozen kernel corn

1 cup smoked ham, minced

1/2 bunch green onions, sliced

1/4 sweet red bell pepper, chopped

3/4 cup buttermilk

2 tablespoons cooking oil

2 eggs, beaten

3/4 cup corn meal

1/4 cup all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar (optional)

1 tablespoon dried parsley flakes


Heat oil in skillet and cook onions and bell peppers until soft (do not brown); remove from heat, add corn and ham.  Stir and set aside.

In a mixing bowl, beat together buttermilk, eggs, dry ingredients and OAK STREET FAJITA GRILL SPICE.  Stir in vegetables and ham, including the oil in the skillet.  Stir just until mixed and pour into a greased baking pan.

Bake 35-45 minutes, or until a knife inserted into center comes out clean.

*This is a great side dish for roasted meats or barbeque.  It will also go very well with the Thanksgiving turkey.

*During the work week, make this and serve with a salad and some kind of pickled vegetable.

Yield:  6-8 servings


RECIPE:  Chicken-avocado Tacos

3 cups cooked chicken, shredded

1  10-ounce can enchilada sauce


1  8-ounce can refried beans

2 ripe avocados, peeled

2 tablespoons lemon or lime juice

1 cup cheddar cheese, grated

1 cup iceberg lettuce, shredded

Corn or flour tortillas, warmed

Cook shredded chicken in the enchilada sauce with OAK STREET FAJITA GRILL SPICE.  Add refried beans and cook until hot and bubbly; set aside.

Slice avocados into crescents and sprinkle with lemon or lime juice.

To assemble tacos, place 1/4 cup chicken/bean mixture down center of warm tortilla.  Top with cheese and lettuce and roll up.  Place seam side down.

*Serve with salsa.

*A tablespoon of sour cream or plain yogurt can be added before rolling, or as a dip on the side.

*Include seasoned Spanish rice on the side.

*These rolled tacos can be turned into hors d’oeuvres on a Southwestern buffet by cutting them in half after they have been rolled.

Yield:  4-6 servings








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Additional Information

Weight 4 oz
Dimensions 6 x 4 x 2 in

3 ounce


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