Joey Fajitas Recipe

Prep protein

If using chicken, slice breasts into 1/2-inch strips across the grain. If using shrimp, pat dry and leave whole. Place chosen protein in a bowl.

Add 2 tablespoons olive oil, blackened seasoning, kosher salt, black pepper, and 1 tablespoon fresh lime juice to the protein. Toss to coat evenly. Marinate at room temperature for 15 minutes (or up to 1 hour refrigerated).

When ready to cook, heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon oil and proceed to cook.

Cook chicken

For chicken: Add chicken strips in a single layer, cook without moving 2 minutes to develop char, then stir and continue cooking 4–6 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.

Cook shrimp

For shrimp: Add shrimp in a single layer, cook 1–2 minutes per side until opaque and pink and curled, about 3–4 minutes total depending on size. Remove to plate and tent with foil.

Toast chiles (if not already toasted): Heat a dry skillet over medium heat. Add the dried chiles and toast 20–30 seconds per side until fragrant but not burned. Remove and let cool; then tear into pieces.

In the same dry skillet, lightly toast the peanuts 2–3 minutes until aromatic. Remove and let cool.

In a small saucepan, combine 1/2 cup oil and the torn chiles. Warm over low heat just to infuse the oil for 3–4 minutes; do not deep fry. Remove from heat and let steep 5 minutes.

Transfer chiles, infused oil (strain if you prefer less sediment), toasted peanuts, garlic, soy sauce, rice vinegar, brown sugar, red pepper flakes and salt to a blender or food processor. Pulse briefly to a coarse chunky texture — a few clumps of peanuts should remain for texture. Stir in chopped cilantro if using. Adjust salt and vinegar to taste. Let sit 10 minutes for flavors to marry.

Store at room temperature for up to 24 hours or refrigerated up to 1 week. Bring to room temperature before serving.

If using fresh corn: heat a grill pan or skillet over high heat. Add corn kernels and a light spray or teaspoon of oil. Roast, stirring occasionally, until charred in spots, 5–7 minutes. If using frozen, thaw and pat dry, then roast similarly.

In a bowl, scoop avocado flesh and mash gently with a fork, leaving some chunks for texture.

Add roasted corn, finely diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold gently to combine. Taste and adjust seasoning.

Keep covered and chilled until ready to serve. Bring to room temperature 10 minutes before serving.

Heat a large skillet (preferably the same used for protein) over medium-high heat. Add 2 tablespoons oil and swirl to coat.

Add sliced onions and peppers in an even layer. Let cook undisturbed 2 minutes to develop color, then toss or stir occasionally for 6–8 minutes until softened and slightly charred at edges.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika (if using). Stir for 30 seconds and remove from heat. Transfer to a serving dish.

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

On a large platter, arrange warm tortillas, blackened protein, sautéed peppers & onions, roasted corn guacamole and a bowl of peanut salsa macha. Garnish with cilantro leaves and lime wedges; add crema if desired.

Assemble each fajita by placing a few strips of chicken or several shrimp on a warmed tortilla, top with peppers & onions, a spoonful of roasted corn guacamole and a drizzle or dollop of peanut salsa macha. Finish with a squeeze of lime and cilantro. Serve immediately.