Fajitas Alicia Recipe

Prepare and marinate

If using chicken, steak or filet, trim excess fat and slice across the grain into thin strips (about 1/4 inch). In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, 2 cloves minced garlic, 1 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes. Add the sliced protein, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 2 hours. If making mixed fajitas, combine both proteins in the same marinade proportionally.

While the protein marinates, slice the yellow onion and bell peppers into 1/4-inch strips and thinly slice the jalapeño if using. Keep vegetables refrigerated until ready to cook.

Preheat skillet

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes).

Sear protein

Add 1 tbs olive oil to the hot pan and spread. Working in a single layer (do not overcrowd; sear in batches if necessary), add the marinated protein strips. Sear without moving for 1–2 minutes to get a good color, then toss and continue cooking until just cooked through: chicken about 4–6 minutes total, steak or filet 2–4 minutes for medium-rare to medium depending on thickness. Remove cooked protein to a plate and tent with foil to keep warm.

Sauté vegetables

If pan is dry, add the remaining 1 tbs olive oil. Add sliced onions and bell peppers and sauté over medium-high heat, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Add the jalapeño in the last 2 minutes. Season vegetables with a pinch of salt and pepper.

Combine and finish

Return the cooked protein to the pan with the vegetables, add 1 tbs unsalted butter and 2 tbs chopped cilantro. Toss everything together over the heat for 1 minute so flavors meld and butter melts. Taste and adjust seasoning with salt, pepper, or an extra squeeze of lime juice as desired.

Warm the flour tortillas in a dry skillet or wrapped in foil in a low oven for 5–8 minutes. Arrange tortillas on a platter and spoon the hot fajita mixture onto tortillas. Serve immediately with lime wedges, sour cream, pico de gallo or salsa, and shredded cheese on the side so diners can assemble their own fajitas.

Portioning: the ingredient quantities above make enough for one hearty single-serving fajita plate for two people to share family-style (choose one protein or mix). For 'for two' portions increase protein to 24 oz and double the vegetables, marinade and accompaniments; cook in larger batches or in two rounds to avoid overcrowding the pan.