Fajitas Recipe

Make the marinade

In a medium bowl whisk together olive oil, lime juice, soy sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, ground cumin, minced garlic, kosher salt, black pepper and anchovy paste (if using) until combined.

Prepare the protein

If using chicken, trim excess fat and cut into 1/2" strips. If using flank or sirloin, slice thinly across the grain into 1/4–1/2" strips. Place the sliced protein in a zip-top bag or shallow dish and pour the marinade over it, massaging to coat evenly.

Marinate

Seal bag or cover dish and refrigerate at least 30 minutes, ideally 2–4 hours. For best flavor, do not exceed 12 hours. Remove protein from fridge 20 minutes before cooking to take the chill off.

Prep vegetables and toppings

While protein marinates, slice peppers and onion into even strips. Chop cilantro and prepare pico de gallo and guacamole (or remove from fridge if store-bought). Warm tortillas wrapped in foil or in a low oven (150°C/300°F) while finishing the fajitas.

Cook vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Add 1 tablespoon oil, then add sliced onions and peppers in a single layer. Sear without stirring for 1 minute, then toss and cook 4–6 minutes until softened and lightly charred. Season with a pinch of salt and transfer vegetables to a plate.

Cook the protein

Increase heat to high and return the empty skillet to the heat for 1 minute. Add a drizzle (about 1 tablespoon) of oil. Working in batches if needed to avoid overcrowding, add the marinated protein in a single layer. Sear undisturbed 1–2 minutes per side for beef (for medium-rare to medium) or 3–4 minutes total for chicken, stirring once, until nicely browned and cooked through. Use a meat thermometer to ensure chicken reaches 74°C (165°F).

Combine and finish

Return cooked peppers and onions to the pan with the protein, toss over high heat for 30–60 seconds to marry flavors and warm through. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice as needed. Stir in chopped cilantro just before removing from heat.

Warm tortillas: if not already warmed, heat tortillas for 20–30 seconds per side in a hot dry skillet or microwave wrapped in a damp towel for 20–30 seconds.

Assemble fajitas: place 2 tortillas on each plate, add a portion of the protein and vegetable mix (about 1/4 of the cooked mixture per serving), top with pico de gallo, a spoonful of guacamole, shredded cheese if using, and a lime wedge. Serve immediately so tortillas remain warm and filling is hot.

Optional: provide extra pico, guacamole, lime wedges and hot sauce at the table.