Fajitas Buffet Recipe

Prepare the chicken and marinade

Slice chicken breasts thinly across the grain into 1/4-inch strips and place in a medium bowl. In a separate bowl whisk together 0.25 cups olive oil, 3 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon honey, 3 teaspoons minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Pour marinade over chicken, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare vegetables

While chicken marinates, slice the red and yellow bell peppers into thin julienne strips and thinly slice the onion. Toss peppers and onion with a pinch of salt and set aside at room temperature or refrigerate covered.

Cook the chicken

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Remove excess marinade from chicken (shake off, do not pat dry) and add half the chicken in a single layer. Sear without moving for 1-2 minutes until a brown crust forms, then stir and cook until cooked through, about 3-4 minutes more (internal temperature 165°F / 74°C). Transfer cooked chicken to a warm plate and repeat with remaining 1 tablespoon oil and remaining chicken. Keep chicken warm.

Sauté peppers and onions

In the same skillet over medium-high heat add the prepared peppers and onion. Sauté for 4-6 minutes, stirring occasionally, until vegetables are softened and have some charred edges. Season with a pinch of salt and 1/4 teaspoon ground cumin if desired. If vegetables start to stick, add 1 tablespoon water or oil.

Combine and finish

Return the cooked chicken to the skillet with the peppers and onions. Toss to combine and heat through for 1-2 minutes so flavors meld. Stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning with salt, pepper or a squeeze of lime.

Serve

Transfer to a warm serving platter or chafing dish for the buffet. Provide warm flour tortillas (6–8 inch) and the suggested accompaniments (cheese, sour cream, salsa, guacamole, pickled jalapeños, lime wedges).

Marinate mushrooms

Place halved or quartered crimini mushrooms in a bowl. Whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika and 1/2 teaspoon kosher salt. Toss mushrooms in the marinade and let sit 15-30 minutes at room temperature.

Cook mushrooms and vegetables

Heat a large skillet over medium-high heat until hot. Add the marinated mushrooms in a single layer (no more than one batch to avoid steaming). Sear without disturbing for 3-4 minutes until they begin to brown, then stir and cook another 2-3 minutes until tender. Remove mushrooms to a plate. Add 1 teaspoon olive oil to the pan if needed and add the sliced onion and red bell pepper. Sauté 4-6 minutes until softened and lightly charred. Return mushrooms to the skillet, toss with vegetables and heat through for 1-2 minutes. Stir in 2 tablespoons chopped cilantro and a squeeze of lime juice to taste.

Serve

Transfer the mushroom fajita mix to a warm buffet dish. Offer tortillas and the same accompaniments (cheese, sour cream, salsa, guacamole, jalapeños, lime wedges). Label vegetarian option clearly on the buffet.

Keep the chicken and mushroom fajita mixes in separate warmed chafing dishes or steam table pans. Hold at 140°F (60°C) or above. Stir occasionally and add a splash of water, lime juice or a little oil if they appear dry. Reheat gently in a pan over medium heat if needed before serving to reach safe serving temperature.

Arrange tortillas wrapped in foil or in a tortilla warmer near the hot pans. Place accompaniments in bowls with serving spoons and label each item (including vegetarian designation). Provide tongs for the fajita mixes and small spoons for condiments.