Fajitas Recipe

Prepare Marinade

In a medium bowl whisk together 3 tbs fresh lime juice, 2 tbs olive oil, 1 tbs soy sauce, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and optional 1 tsp crushed red pepper until smooth.

Slice the chicken across the grain into 1/4–1/2-inch strips. Slice the steak thinly against the grain into similar 1/4–1/2-inch strips. Place chicken and steak in separate shallow containers or zip-top bags.

Divide the marinade and pour evenly over the proteins (or pour all over for a combo). Massage so all pieces are coated. Refrigerate and marinate at least 30 minutes, preferably 2 hours. If short on time, marinate 15–30 minutes.

While proteins marinate, slice 1 yellow onion into thin half-moons. Core and slice 1 red bell pepper and 1 green bell pepper into 1/4–1/2-inch strips.

Warm tortillas: stack and wrap in foil and place in a 250°F (120°C) oven for 10–15 minutes, or heat briefly in a dry skillet 20–30 seconds per side when ready to serve.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs vegetable oil for the chicken. Remove chicken from marinade, letting excess drip off, and add in a single layer. Sear without moving for 2 minutes, then stir and cook until cooked through and browned, about 4–5 more minutes depending on thickness. Transfer to a plate and tent with foil to keep warm.

Wipe the pan lightly if needed, then add remaining 1 tbs vegetable oil (or add fresh oil) and heat until shimmering. Remove steak from marinade, letting excess drip off. Add steak in a single layer and sear 1–2 minutes per side for medium-rare to medium (adjust time for desired doneness). Remove and let rest 5 minutes, then slice more thinly if needed. Keep warm with chicken.

In the same hot skillet, add 1 tbs olive oil for vegetables. Add sliced onions and peppers and season with salt and pepper to taste. Cook, stirring occasionally, until softened and charred at edges, about 6–8 minutes. If you like them softer, cook a few minutes longer.

Return the cooked chicken and/or steak to the pan with the vegetables and toss to combine and heat through for 1–2 minutes so the meat absorbs some fajita flavor.

Place warm tortillas on a platter. Offer the meat-and-pepper mixture in a serving dish or straight from the skillet. Provide shredded cheese, sour cream, salsa/pico de gallo, guacamole (if using), chopped cilantro and lime wedges for squeezing over the fajitas.

To serve, spoon filling into a tortilla, add desired toppings, fold and enjoy.