Fajita Bar Recipe

Make the marinade

Whisk together 1/2 cup olive oil, 1/4 cup fresh lime juice, 2 tbsp soy sauce or Worcestershire, chili powder, cumin, smoked paprika, minced garlic, onion powder, oregano, 2 tsp salt, 1 tsp black pepper and optional red pepper flakes in a large bowl until uniform.

Portion and marinate proteins

Divide the marinade into three shallow containers (or keep in one if cooking sequentially). Place sliced chicken in one, sliced steak in one, and shrimp in one. Toss to coat, cover, and refrigerate: chicken and steak 30–120 minutes (minimum 30 minutes for flavor, up to 2 hours); shrimp 15–30 minutes (no more than 30 minutes to avoid texture change).

Prep vegetables and sides

Slice bell peppers and onions into 1/2-inch strips. Toss peppers and onions with 3 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Warm the rice if using, shred cheese, portion out toppings (guacamole, pico, sour cream, cilantro, lime wedges, jalapeños, radishes) into serving bowls so guests can build their own.

Heat a large heavy skillet or flat-top griddle over medium-high heat until hot. Add 1 tbsp cooking oil and spread. Add half the peppers and onions in a single layer (don’t overcrowd). Let them sear without stirring for 1–2 minutes, then stir occasionally for 5–7 minutes until softened with some char and translucent. Transfer to a holding pan and repeat with remaining vegetables. Keep warm in a low oven (200°F/95°C) or covered.

Sear steak

Heat a clean heavy skillet or griddle over high heat with 1–2 tbsp cooking oil until shimmering. Shake excess marinade from steak slices and pat lightly if they are very wet. In a single layer (work in batches to avoid steaming), sear steak strips 1–2 minutes per side for medium-rare to medium depending on thickness. Remove to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into bite-sized strips if needed.

Cook chicken

In the same pan (add a little more oil if needed), sear marinated chicken slices over medium-high heat in batches. Cook 3–5 minutes, stirring occasionally, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a serving tray and keep warm.

Cook shrimp

Wipe the pan if charred bits are excessive and add 1 tbsp oil. Add marinated shrimp in a single layer and cook 1–2 minutes per side until opaque and just curled. Remove immediately to avoid overcooking.

Heat tortillas on a dry skillet or in a warm oven (wrap stacks in foil with a little butter or dot each tortilla with butter and warm) until pliable and warm, about 20 minutes in a 250°F oven for stacks or 15–30 seconds per side on a skillet. Keep wrapped to stay warm.

Arrange warm tortillas, rice, proteins, vegetables and toppings in separate serving dishes. Provide utensils for guests and small plates. Offer lime wedges and chopped cilantro for finishing touches. Label proteins so guests know what they’re selecting.

Serve

To serve: let guests build tortillas with rice if desired, a protein of choice, a generous scoop of peppers and onions, then toppings (cheese, pico, guacamole, sour cream), finish with cilantro and a squeeze of lime. For bowls, skip the tortilla and layer rice, protein, veggies and toppings.

Leftovers: store proteins and vegetables in separate airtight containers in the refrigerator for up to 3–4 days. Reheat gently in a skillet or oven to avoid drying out. Tortillas can be wrapped and refrigerated for 3–4 days or frozen.