Lunch Fajitas Recipe

Prepare and marinate protein

Slice the chosen protein into 1/4-inch strips. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper and red pepper flakes. Add the sliced protein and toss to coat. Marinate at room temperature for 10 minutes (or up to 30 minutes refrigerated).

Cook protein

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs vegetable oil. For chicken or steak: add strips in a single layer and cook undisturbed for 2–3 minutes to sear, then stir and continue cooking 3–4 more minutes until cooked through (chicken 165°F, steak to desired doneness). For shrimp: cook 1–2 minutes per side until pink and opaque. For tofu: cook 3–4 minutes per side until browned and heated through. Remove cooked protein to a plate and tent with foil to keep warm.

Without wiping the hot pan, add 1 tbs oil if needed and reduce heat to medium. Add sliced onions and bell peppers. Sauté, stirring occasionally, until softened and slightly charred, about 5–7 minutes.

Add diced fresh tomato and half of the chopped cilantro during the last 1–2 minutes of cooking; stir to combine and cook until tomatoes are just warmed but still hold shape.

Return the cooked protein to the skillet with the vegetables, toss to combine and heat together for 1 minute to meld flavors. Taste and adjust seasoning with a pinch of salt and a squeeze of lime if desired.

Warm the rice and beans separately until heated through. Spoon rice (about 3 oz) and beans (about 3 oz) onto the plate as accompaniments to the fajitas.

Warm the tortillas: heat a clean skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly browned. Optionally rub with 1 tsp butter after warming for extra flavor. Keep tortillas wrapped in a clean towel to stay warm.

Plate the shredded lettuce, sour cream (2 tbs), guacamole (3 tbs), and pico de gallo (3 tbs) in small ramekins or arranged on the plate alongside the rice and beans.

Garnish the fajita mixture with the remaining chopped cilantro and serve with lime wedges.

Assemble: place warm tortillas on the table. Let diners fill tortillas with sautéed protein and peppers, add rice or beans as desired, and top with lettuce, sour cream, guacamole, and pico de gallo.

Ensure all components are hot and seasoned. Serve immediately with three warmed tortillas per guest and the arranged fixings. Leftover cooked protein and vegetables keep refrigerated up to 3 days.