Fajita Recipe

Prepare and marinate protein

Pat the chicken or steak dry and slice thinly across the grain into 1/4" strips. In a bowl combine 3 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, pepper and crushed red pepper if using. Add the sliced protein and toss to coat thoroughly. Cover and marinate in the refrigerator for 20 minutes to 2 hours (20 minutes for quick cook, up to 2 hours for more flavor).

Cook protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs oil if pan is dry. Shake off excess marinade and add the protein in a single layer (work in batches if needed). Cook without disturbing for 2–3 minutes to sear, then stir and continue cooking 2–3 more minutes until cooked through (chicken should reach 165°F / 74°C; steak to desired doneness). Remove cooked protein to a plate and tent with foil to rest.

Slice and season vegetables

While protein rests, slice the onion and bell peppers into similar sized 1/4" strips. Toss them in a bowl with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Sauté vegetables

Return the same hot pan to medium-high heat. Add the seasoned vegetables and spread into an even layer. Cook, stirring occasionally, 6–8 minutes until softened and edges are slightly charred but still a bit crisp. If vegetables are browning too quickly, reduce heat to medium. Taste and adjust seasoning.

Combine with protein

Return the cooked protein to the pan with the vegetables and toss for 1–2 minutes just to reheat and meld flavors. Squeeze a little fresh lime over the mixture if desired. Remove from heat.

Warm tortillas

Warm tortillas by wrapping in foil and placing in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side, or briefly on a stovetop gas flame until pliable.

Assemble fajitas

Place warmed tortillas on a plate. Spoon a portion of the protein and vegetable mixture onto each tortilla. Top with chopped cilantro, a spoonful of sour cream or yogurt, shredded cheese, and sliced avocado or guacamole if using. Serve with lime wedges to squeeze over the fajitas.

Storage

Leftovers: store protein and vegetables in an airtight container in the refrigerator for up to 3 days. Tortillas can be wrapped and refrigerated for 2–3 days. Reheat gently in a skillet or oven.