Fajitas Recipe

Slice and marinate the protein

If using steak, slice across the grain into thin 1/4-inch strips. If using chicken, slice into similar thin strips. Place the sliced protein in a bowl or zip-top bag. Add 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 2 minced garlic cloves, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Toss to coat thoroughly, press out excess air if using a bag, and refrigerate for at least 20 minutes and up to 2 hours.

Bring to room temperature

About 15 minutes before cooking, remove the protein from the refrigerator so it comes closer to room temperature for even cooking.

While the protein marinates, prepare the vegetables: slice 2 green bell peppers into 1/2-inch strips, slice 1 large onion into 1/2-inch strips, and quarter or chop 2 tomatoes. Set vegetables aside in a bowl. If you prefer charred vegetables, pat them dry before cooking so they sear well.

Cook the rice

In a small saucepan bring 2 cups water or low-sodium chicken broth and 1 tsp salt to a boil. Add 1 cup long-grain white rice, stir once, cover, reduce heat to low and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Warm and season the beans

While rice cooks or right before serving, heat 1 tsp olive oil in a small saucepan over medium heat. Add 1 cup drained and rinsed black beans, 1/2 tsp ground cumin and 1/4 tsp garlic powder. Stir and warm 3–5 minutes until heated through. Taste and add salt if needed.

Preheat a large cast-iron skillet or heavy-duty frying pan over medium-high to high heat until very hot (about 3–5 minutes). Add 1 tsp oil if pan looks dry.

Sear the protein

Working in batches to avoid crowding, add the marinated protein strips in a single layer to the hot pan. For steak, cook 1–2 minutes per side for medium-rare to medium depending on thickness; for chicken cook 3–4 minutes per side until cooked through (internal temp 165°F / 74°C). Remove cooked protein to a plate and tent with foil to keep warm.

Cook the vegetables

Return the pan to medium-high heat and add a little oil if needed. Add the sliced onions and peppers. Sauté, stirring occasionally, until softened and blistered, about 5–7 minutes. Add the chopped tomatoes for the last 1–2 minutes just to warm through and wilt slightly. Season the vegetables with a pinch of salt and a little black pepper.

Combine briefly: add the cooked protein back to the pan with the vegetables and toss for 30–60 seconds to reheat the meat and allow flavors to meld. Remove from heat.

Warm the tortillas

Heat a dry skillet over medium-high heat. Lightly brush each flour tortilla with a little vegetable oil or butter if desired and warm 20–30 seconds per side until flexible and slightly charred. Keep warmed tortillas wrapped in a clean towel to retain heat.

Assemble the fajitas: place a warmed tortilla on a plate, add a scoop of rice (about 1/3 cup), a spoonful of beans, a portion of the protein and vegetable mixture. Top with shredded lettuce, pico de gallo, a dollop of sour cream, and guacamole. Garnish with chopped cilantro and a squeeze of lime wedge.

Serve family-style: transfer the remaining rice, beans, protein/vegetables, and toppings to the table so guests can build their own fajitas. Leftovers can be stored separately in airtight containers for up to 3 days.