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Fajita Recipe

Name: Dave's High Desert Grills Fajita Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts (or flank steak); 1 medium green bell pepper; 1 medium red bell pepper; 1 medium yellow or orange bell pepper; 1 large yellow onion; 2 tbsp fresh lime juice; 2 tbsp olive oil (for marinade); 3 clove garlic cloves, minced; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil (or neutral oil) for cooking; 8 count flour tortillas (6–8-inch); 0.25 cup fresh cilantro, chopped; 0.5 cup sour cream; 1 cup shredded cheddar or Mexican blend cheese; 4 count lime wedges; 0 to taste salt, to finish; 1 cup optional: sliced avocado or guacamole

Inspired by Dave's High Desert Grill

Time40m

Serves4

Make Fajita Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Vegetables

1 lb boneless skinless chicken breasts (or flank steak)

1 medium green bell pepper

1 medium Red bell pepper

1 medium yellow or orange bell pepper

1 large yellow onion

2 tbsp Fresh lime juice

2 tbsp olive oil (for marinade)

3 clove Garlic cloves, minced

1 tbsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Cooking & Serving

2 tbsp vegetable oil (or neutral oil) for cooking

8 count flour tortillas (6–8-inch)

1/4 cup Fresh cilantro, chopped

1/2 cup Sour cream

1 cup shredded cheddar or Mexican blend cheese

4 count Lime wedges

0 to taste salt, to finish

1 cup optional: sliced avocado or guacamole

Method

Marinade & Vegetables

Slice and prep

Pat the chicken (or steak) dry. Slice against the grain into 1/4-inch strips. Core and seed the bell peppers and slice into 1/4-inch strips. Peel the onion and slice into 1/4-inch half-moons.

Make the marinade

In a large bowl combine lime juice, 2 tbsp olive oil, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk until blended.

Marinate protein

Add the sliced chicken/steak to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes up to 2 hours. If short on time, let sit 10–15 minutes at room temperature.

Cooking & Serving

Cook vegetables

Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add sliced peppers and onions and a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Cook protein

Return the pan to high heat and add the remaining 1 tablespoon oil. Add the marinated chicken/steak in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to get a sear, then stir and continue cooking until cooked through — about 4–6 minutes for chicken strips or 3–5 minutes for steak depending on thickness. Internal temperature for chicken should reach 165°F (74°C).

Combine

Add the cooked peppers and onions back to the pan with the cooked protein and toss together for 1 minute so flavors meld. Adjust seasoning with additional salt or pepper to taste. Squeeze a little fresh lime juice over the mixture.

Warm tortillas

Warm tortillas either directly over a low gas flame for a few seconds per side, in a dry skillet 20–30 seconds per side, or wrapped in foil in a 350°F (175°C) oven for 10 minutes.

Assemble & serve

Divide the filling among warmed tortillas. Top with shredded cheese, sour cream, chopped cilantro, avocado or guacamole and lime wedges. Serve immediately.