Fajitas Recipe
A sizzling skillet served with sauteed onions, peppers, your choice of meat served with rice, beans, guacamole, lettuce, pico and sour cream.
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Ingredients
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Filling
Vegetables
Sides & Toppings
Method
Filling
- 1
Prepare and Marinate Meat
If using skirt steak, slice across the grain into 1/4-inch strips. If using chicken, slice into 1/2-inch strips. In a bowl combine 2 tbsp vegetable oil, 2 tbsp lime juice, minced garlic, cumin, chili powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the meat, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours) to marinate.
- 2
Cook Meat
Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot (about 2-3 minutes). Add 1 tbsp oil and swirl. Add marinated meat in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 1-2 minutes, then stir/flip and cook another 1-2 minutes until browned and cooked through (internal temp 165°F for chicken, medium-rare to medium for steak if desired). Remove meat to a plate and tent loosely with foil to rest.
Vegetables
- 3
Sauté Onions and Peppers
Lower heat to medium-high, add 1 tbsp oil to the same skillet. Add sliced onions and cook 2 minutes until beginning to soften. Add sliced red and green bell peppers, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and sauté 5-7 minutes until vegetables are tender-crisp with some charred edges. If you like softer veggies, cook an extra 2-3 minutes. Push vegetables to the side or remove to a plate.
- 4
Combine with Meat
Return the rested meat to the skillet with the vegetables, toss to combine and heat through for 1-2 minutes so flavors meld. Taste and adjust seasoning with additional salt or lime juice if desired.
Sides & Toppings
- 5
- 6
Assemble and Serve
On a hot skillet or serving platter, spoon rice and beans to the side. Place sizzling meat and vegetables in the center. Arrange warm tortillas, shredded lettuce, pico de gallo, guacamole and sour cream around the platter. Garnish with chopped cilantro and lime wedges. To eat: fill a tortilla with meat, peppers and onions, add rice or beans if desired, top with lettuce, pico, guacamole and a dollop of sour cream, squeeze lime and enjoy.
- 7
Storage and Reheating
Store leftover meat and vegetables in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over medium heat with a splash of oil or water to prevent drying. Store toppings separately for best texture.