I'm going to make some fajitas today, need some tips

Do you have any specific questions? It sounds like you are all set! Fajitas is a pretty quick and easy cook. Make your own tortillas if you want to impress! I usually get the egg up to 500 or so, put a cast iron skillet on and preheat it for 15 minutes. Drop in veggies (marinated in your meat marinade to kick them up a notch). Cook the veggies for a bit and then sear the steak. Pull the steak off after it has a nice sear, let it rest a couple minutes and slice on a bias against the grain. Throw the sliced steak back in the skillet with veggies and mix it in (if too rare, cook a couple more minutes)and serve sizzling in the cast iron pan! If doing chicken fajitas I will usually start the chicken before the veggies and throw in some bacon/shrooms/ Swiss to the final mixture. Hope that made sense, post if you have questions!

Oh and here is an easy flour tortilla recipe that I like to use:

2 cups all purpose flour
Add a tsp salt
1.5-2 tsp (I just do a heaping tsp) baking powder (leave this out if you don't like fluffy tortillas)
2 tsp olive oil (you can use lard or crisco if you have it, just need fat)
Mix it all up until crumbly.
Add 3/4 cup water
Knead and form a dough ball
Separate into 8 round balls
Let them rest about 30 minutes if you have time, they will be easier to roll out and will puff up more, in my experience.
Cook for about 30 sec a side with a nonstick or cast iron pan over medium high heat. You know it's time to flip when they start to bubble. Don't worry if you burn one, just take the next one off quicker! Wrap in towels, paper towels, or a tortilla holder until ready to eat. I usually make them while the egg is heating up!

Here is the fajita marinade I go with (pioneer woman). Sometimes I add tequila for fun!

Marinade:
1/2 cup olive oil
3 Tbsp Worcestershire sauce
1/3 cup lime juice (1 lime or so)
3 cloves garlic, minced
1 Tbsp cumin
1 Tbsp chili powder
1 tsp red chile flakes
1 tsp salt
1 tsp black pepper
1 Tbsp turbinado sugar

Good luck to you!

Sure thing! If you don't have time to make guac or salsa (or hate them), and happen to like sour cream, add some fresh marinade (not stuff the meat has sat in) to some sour cream and bam! You made your own special sauce to drizzle over the finished product!

That World Harbors marinade is my favorite commercial fajita marinade...really good stuff. However, I usually rub the meat with achiote paste and let it sit in the fridge for a while, and then marinate it. This really helps give it a nice color.

Love to do what I call corn salsa. 

Looks great, I'm going to give it a try tommarow.

@setdahook +1 on the skirt steak, makes the best fajitas I've ever tasted.