Fajitas Recipe

Prepare protein

If using chicken: slice breasts horizontally into 1/2-inch strips for quick, even cooking. If using steak: slice against the grain into 1/4- to 1/2-inch strips. Pat the strips dry with paper towels.

Marinate

In a bowl or resealable bag, combine 3 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, 1 tsp black pepper and 1 tsp honey or brown sugar if using. Add the sliced chicken or steak and toss to coat. Refrigerate 20 minutes to 4 hours (20–30 minutes for quick flavor; up to 4 hours for more depth).

While the protein marinates, slice the onion into 1/4-inch half-moons and the bell peppers into 1/4-inch strips. Toss with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper.

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–5 minutes). Add the vegetables and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Wipe the skillet clean or use a second pan. Heat the pan over high heat until smoking lightly. Add 1 tbs olive oil if needed. Working in batches so the pan isn’t crowded, add the marinated protein strips in a single layer. For chicken cook 3–4 minutes per side until internal temperature reaches 165°F (74°C). For steak cook 2–3 minutes per side for medium-rare to medium depending on thickness. Avoid overcrowding to get a good sear.

When the protein is nearly done, return the cooked vegetables to the pan and toss with the meat for 1 minute to combine flavors and reheat vegetables. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.

Warm tortillas: wrap in foil and place in a 300°F (150°C) oven for 8–10 minutes or heat individually on a dry skillet for 15–30 seconds per side until pliable and warm.

Assemble: place a portion of protein and vegetables on each tortilla. Top with shredded cheese, a spoonful of sour cream or crema, salsa or pico de gallo, and sprinkle with cilantro. Serve with lime wedges for squeezing over the fajitas.

Optional: serve with rice, beans, or guacamole on the side.