Sizzling Fajitas Recipe

Carne Asada Marinade

In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, 2 tbs orange juice, 2 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1/2 tsp black pepper and 3/4 tsp salt. Place the thinly sliced flank steak in a shallow dish or zip-top bag and pour marinade over. Toss to coat, press out excess air and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize more).

Chicken Marinade

In a separate bowl whisk together 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp oregano, 3/4 tsp salt and 1/2 tsp black pepper. Add the sliced chicken thighs, toss to fully coat, cover and refrigerate for 20 minutes to 2 hours.

Blackened Shrimp

If using shrimp, pat dry and toss with 1 tps (teaspoon) chili-lime rub or blackening seasoning, 1/2 tsp cayenne (adjust to heat preference), 1/2 tsp smoked paprika, 1/2 tsp salt and 1 tbs olive oil. Keep chilled until ready to cook. Shrimp need only brief cooking, so do not marinate for long.

While proteins marinate, slice the onion, bell peppers and jalapeño. Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat until very hot. Add 1 tablespoon oil and 1 tablespoon butter. Add the sliced onions and peppers in an even layer (work in two batches if the pan is crowded). Season with 1/2 tsp salt and 1/4 tsp black pepper. Allow vegetables to sear undisturbed for 2–3 minutes, then stir and continue to cook 4–6 minutes until softened and slightly charred. Remove to a plate and keep warm.

Carne Asada

Heat the skillet over high heat until almost smoking. Add 1 tablespoon oil. Remove steak from marinade and shake off excess. Add steak in a single layer (work in batches if needed) and sear 2–3 minutes per side for medium-rare to medium depending on thickness. Internal temp ~135–140°F for medium-rare. Remove and let rest 5 minutes, then slice against the grain into thin strips if not already sliced.

Chicken

Wipe the skillet if necessary and return to medium-high. Add 1 tablespoon oil. Add marinated chicken strips in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and browned (internal temp 165°F). Remove and let rest briefly.

Blackened Shrimp

For shrimp, heat skillet until very hot and add 1 tablespoon oil. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and slightly charred. Shrimp cook very fast—do not overcook. Remove from pan.

Return the cooked vegetables to the hot pan with any resting juices from the proteins. Add 1 tablespoon butter and squeeze 1 tbs fresh lime juice over the mixture. Toss briefly to coat and reheat (30–60 seconds). Taste and adjust with additional salt or lime.

Warm tortillas: wrap tortillas in foil and place in a 350°F (175°C) oven for 10 minutes or warm individually in a dry skillet 15–20 seconds per side until pliable and lightly charred.

To assemble fajitas: place a few slices of carne asada or chicken strips (or 3–4 shrimp) onto a warmed tortilla, top with sautéed peppers and onions, a spoonful of guacamole, a dollop of sour cream or crema, shredded cheese and a sprinkle of chopped cilantro. Serve with lime wedges and salsa on the side.

If serving family-style: present sizzling skillet with proteins and vegetables and let guests build their own fajitas.