Fajitas Recipe

Trim and slice

If using flank steak, trim excess fat and slice against the grain into 1/4-inch thick strips. If using chicken breasts, slice each breast into 1/4-inch thick strips or bite-size strips.

Make marinade

In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.

Marinate protein

Place the sliced steak or chicken in a shallow dish or resealable bag. Pour the marinade over the protein, toss to coat thoroughly, and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 15 minutes before cooking to come toward room temperature.

Prepare vegetables

While the protein marinates, core and seed the bell peppers and cut into 1/4- to 1/2-inch strips. Peel the onion and cut into similar-width slices so vegetables cook evenly.

Cook vegetables

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add the pepper and onion strips in a single layer (cook in batches if necessary). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear, stirring occasionally, until vegetables are charred at edges and softened, about 8–10 minutes. Transfer cooked vegetables to a warm plate and loosely cover to keep warm.

Cook protein in same skillet

Return the skillet to high heat. Add a thin drizzle of oil if pan is dry. Remove the marinated protein from the marinade (reserve marinade) and spread the strips in an even layer. Let sear without moving for 1–2 minutes to develop color, then stir and continue cooking until cooked through (for beef: medium-rare to medium, 2–4 minutes total depending on thickness; for chicken: until no pink remains and internal temperature reaches 165°F / 74°C, about 5–7 minutes).

Combine with vegetables

Add the reserved cooked vegetables back to the skillet and toss with the protein for 1 minute to combine and reheat. If you reserved marinade, bring it to a boil in a small saucepan for 1–2 minutes to kill bacteria and drizzle a small amount over the mixture for extra flavor.

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep tortillas covered to stay warm.

Plate and serve

On a serving platter or individual plates, place a bed of shredded lettuce and spoon a portion of the sizzling steak or chicken with peppers and onions on top. Arrange warm tortillas, diced tomato, sour cream, salsa, lime wedges, and optional garnishes (cilantro, pickled jalapeños, shredded cheese) alongside so diners can build tacos/fajitas to taste.

Serve immediately while sizzling for best presentation. Offer extra lime wedges and salsa on the side.