Lunch Fajitas Recipe

Prepare proteins

Slice the chicken and steak thinly across the grain into roughly 1/4-inch strips. Pat dry with paper towels.

Mince the garlic. In a medium bowl combine 2 tbs vegetable oil, 2 tbs lime juice, minced garlic, chili powder, ground cumin, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk to make a marinade.

Divide the marinade in half. Toss the chicken strips with half the marinade and the steak with the other half until evenly coated. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil and swirl to coat. Working in a single layer and not overcrowding the pan, add the chicken strips and sear for 3–4 minutes, stirring occasionally, until cooked through and browned. Transfer to a plate and tent with foil to keep warm.

Add another 1 tbs oil to the hot pan if needed. Add the steak strips in a single layer and sear 2–3 minutes for medium-rare to medium (cook longer if you prefer). Remove steak to the plate with the chicken and let rest 5 minutes, then toss the two proteins together to combine juices.

While proteins marinate, core and slice bell peppers into 1/4-inch strips and slice the onion into similar-width strips. Dice the tomato for pico or reserve for serving if using store-bought pico.

Heat a clean large skillet or the same pan used for proteins over medium-high heat. Add 1 tbs olive oil and swirl. Add sliced peppers and onion, season with 1 tsp salt and 1/2 tsp black pepper, and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes.

If you like a little tomato warmed, add diced tomato to the vegetables for the last 1–2 minutes of cooking. Remove vegetables to a bowl and keep warm.

Return the cooked chicken and steak to the pan with the vegetables for 1 minute to marry flavors and reheat. Toss everything together and check seasoning; adjust salt and pepper to taste.

Warm the tortillas: Wrap the three tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable and slightly toasted.

Divide shredded lettuce among plates and place warmed tortillas beside it. Spoon a mix of the grilled chicken, steak and vegetables onto each tortilla (about one-third of the protein/veggie mix per plate).

Top each fajita with about 1/4 cup shredded lettuce, 1/4 cup guacamole, 2 tbs sour cream, and 2 tbs pico de gallo. Add cilantro and pickled jalapeños if using. Serve with lime wedges on the side for squeezing over the fajitas.

Provide extra tortillas and condiments on the side. Leftover proteins keep covered in the refrigerator up to 3 days.