Lone Star Fajitas Recipe

Prepare and marinate protein

Slice chicken breasts thinly across the grain or slice flank steak thinly against the grain into 1/4-inch strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the sliced protein, toss to coat thoroughly, cover and marinate in the refrigerator for at least 20 minutes and up to 2 hours.

Prep vegetables

While protein marinates, peel the onion and cut into 1/4-inch slices. Core and seed the bell peppers and cut into 1/4-inch strips. Dice the roma tomatoes into medium pieces and chop cilantro. Keep veggies separate on a plate ready to cook.

Sear vegetables

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbs vegetable oil and swirl. Add the sliced onions and peppers, spread in an even layer, and cook, stirring occasionally, until they start to char and soften, about 6–8 minutes. Season lightly with salt and pepper. Push the vegetables to one side of the pan or remove to a bowl and keep warm.

Sear protein

Return the pan to medium-high heat and add a little oil if necessary. Add the marinated chicken or steak strips in a single layer (work in batches if needed to avoid crowding). Sear undisturbed for 2–3 minutes to develop a nice brown crust, then stir and cook another 1–2 minutes until just cooked through (chicken should reach 165°F/74°C; steak should be cooked to your preferred doneness).

Combine with vegetables

Add the cooked onions and peppers back to the pan with the protein along with the diced tomatoes and chopped cilantro. Toss everything together and cook for 1–2 more minutes to meld flavors and warm the tomatoes. Taste and adjust seasoning with salt, pepper, or a squeeze of lime.

Warm tortillas

Warm flour tortillas by wrapping them in foil and placing in a 300°F (150°C) oven for 8–10 minutes, or heat individually on a hot dry skillet for about 20–30 seconds per side until soft and slightly charred spots appear. Keep wrapped in a towel to stay warm.

Heat sides

Warm the refried beans in a small pot over low heat stirring occasionally until hot. Reheat rice if needed in the microwave or on the stovetop with a splash of water. Place sour cream, pico de gallo, shredded lettuce and guacamole into small serving bowls or ramekins for assembly.

To assemble, lay a warm tortilla flat, spoon 2–3 tbs rice down the center (optional), add a generous portion of the sizzling protein and vegetable mixture, then top with refried beans (or serve beans on the side), a dollop of sour cream, pico de gallo, shredded lettuce and a scoop of guacamole. Garnish with extra cilantro and a lime wedge. Serve immediately while hot so tortillas and fajita filling stay sizzling.