Fajitas Recipe

Prepare and marinate

Thinly slice the chicken breasts or skirt steak across the grain into 1/4" strips. In a bowl, whisk together achiote paste, 3 tbsp lime juice, 2 tbsp orange juice, 2 tbsp olive oil, minced garlic, cumin, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until smooth. Add the sliced protein, toss to coat completely, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook protein

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp oil (reserve leftover oil for vegetables). Shake off excess marinade from the protein and add in a single layer (cook in batches if needed). Sear undisturbed for 2–3 minutes until browned, flip and cook 1–2 minutes more until cooked through (internal temp 165°F for chicken). Remove cooked protein to a plate and tent with foil to rest.

Slice and cook peppers & onions

While the protein rests, heat the same skillet over medium-high and add remaining 1 tbsp oil. Add the sliced bell peppers and onion, sprinkle 1 tsp salt, and sauté, stirring occasionally, until peppers are tender-crisp and edges are charred, about 6–8 minutes. Push vegetables to the sides, add the cooked protein back to the pan, toss together for 1–2 minutes to combine and reheat. Taste and adjust seasoning.

Warm tortillas

Wrap tortillas in foil and warm in a 350°F oven for 8–10 minutes or heat on a dry skillet 20–30 seconds per side until pliable. Keep covered to stay warm.

Make remoulade

In a small bowl, whisk together 1 cup mayonnaise, 1 tbsp Greek yogurt or sour cream, 2 tbsp lime juice, 1 tbsp orange juice, 1 tsp Dijon mustard, 1 tsp hot sauce (if using), 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Make guacamole

Halve and pit the avocados and scoop flesh into a bowl. Mash with a fork leaving some texture. Stir in 2 tbsp minced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 minced jalapeño (if using) and 1/2 tsp salt. Taste and adjust seasoning. Keep covered with plastic pressed to surface to avoid browning.

Cook corn

If using corn on the cob: preheat a grill or skillet to medium-high. Brush ears with melted butter and grill, turning occasionally, until charred in spots, 8–10 minutes. If using frozen kernels, sauté in a skillet with 1 tbsp butter over medium-high until golden, 6–8 minutes.

Finish elote

Brush grilled or sautéed corn with any remaining butter, sprinkle with 1/2 cup crumbled cotija or queso fresco and dust lightly with 1 tsp chili powder. Serve with lime wedges.

Prepare toppings

Spoon sour cream into a small bowl and crumble 1/2 cup queso fresco into another bowl for easy assembly at the table.

Lay warmed tortillas flat. Spoon a portion of the pepper-onion-protein mix onto each tortilla. Top with shredded cabbage for crunch, a drizzle of citrus remoulade, a dollop of guacamole, a spoonful of sour cream, and a sprinkle of crumbled queso fresco. Garnish with cilantro leaves and a squeeze of lime. Serve with street corn on the side.

Storage: Keep components (protein, vegetables, remoulade, guacamole) stored separately in airtight containers in the refrigerator up to 3 days. Reheat protein and vegetables in a skillet over medium heat until warmed through.