Fajitas Mixtos Recipe

Slice proteins

Trim any excess fat from the steak and remove any visible fat from the chicken. Slice both the chicken and steak across the grain into 1/4- to 1/2-inch thick strips. Place in a large bowl or shallow dish.

Make marinade

In a small bowl whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tbsp soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic (3 cloves), 1.5 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes until combined.

Marinate

Pour half the marinade over the chicken and half over the steak (or mix proteins together and toss with all marinade). Toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

While proteins marinate, core and seed the bell peppers and cut into 1/4-inch strips. Peel the onion and cut into 1/4-inch slices. Roughly chop cilantro and set aside 1/4 cup for garnish.

Warm the tortillas just before serving: stack and wrap in a clean kitchen towel and microwave 30–45 seconds, or heat on a dry skillet 20–30 seconds per side until pliable. Keep wrapped to stay warm.

Sear steak

Heat a large heavy skillet or cast-iron pan over medium-high to high heat until very hot. Add 1 tbsp vegetable oil. Remove steak from marinade, letting excess drip off. Sear steak strips in a single layer for 2–3 minutes without moving to get good browning, then flip and cook another 1–2 minutes for medium-rare to medium (adjust time for desired doneness). Transfer steak to a plate and tent with foil to rest.

Cook chicken

Wipe the pan if needed, add another 1 tbsp oil and heat over medium-high. Add chicken strips in a single layer and cook 3–5 minutes, stirring occasionally, until cooked through and golden (internal temp 165°F / 74°C). Transfer chicken to the plate with the steak and keep warm.

In the same hot pan, add 1 tbsp butter (optional) and the sliced onions and peppers. Sauté over medium-high heat, stirring often, for about 6–8 minutes until vegetables are tender-crisp and slightly charred at the edges. Season with a pinch of salt and 1/4 tsp black pepper while cooking.

Add the cooked steak and chicken back to the pan with the vegetables, pour in any reserved marinade (if used and boiled briefly — note: do not add raw marinade unless you bring it to a full boil for at least 1 minute) or a squeeze of fresh lime juice, and toss everything together over heat for 1–2 minutes to combine flavors and reheat proteins.

Arrange warm tortillas, the mixed fajita filling, shredded cheese, sour cream, salsa/pico de gallo and lime wedges on a serving board or family-style setup. Garnish the fajita mixture with chopped cilantro.

To serve, spoon the protein-and-veg mixture onto a warm tortilla, add desired toppings, squeeze lime and roll. Each tortilla should take about 1/4 to 1/3 cup filling depending on appetite.