Fajitas Recipe

choose protein

Select chicken, shrimp, steak, or a combo of two proteins (e.g., chicken + shrimp or steak + shrimp). Use about 1 lb total protein. If using two proteins, split quantities (e.g., 0.5 lb each).

In a bowl combine 3 tbs oil, 2 tbs lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, pepper and optional cayenne. Whisk to emulsify.

Add chosen protein to the marinade and toss to coat. Marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator. If marinating shrimp, do not exceed 30 minutes (acid will start to 'cook' them).

If using steak, remove from fridge 20 minutes before cooking so it comes closer to room temperature.

Preheat a large cast-iron skillet or heavy griddle over medium-high to high heat until very hot (2–4 minutes). If you prefer charred jalapeños, you can use the same skillet or a hot grill.

Toss sliced onions, bell peppers and jalapeño halves with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Spread vegetables in an even layer on the hot skillet. Cook without stirring for 2–3 minutes to develop char, then stir/flip and continue cooking another 3–5 minutes until softened and lightly charred. Transfer to a plate and keep warm.

For extra charred jalapeños: place jalapeño halves cut-side down directly on the hot skillet or grill for 2–4 minutes until blistered; then remove and set aside.

Wipe skillet lightly if vegetables left a lot of moisture but keep some fond for flavor. Add 1 tbs oil and heat until shimmering.

Cook proteins in batches to avoid crowding. For steak: place slices on hot skillet, let sear 2–3 minutes without moving, then flip and cook another 1–2 minutes for medium-rare depending on thickness. Remove and tent with foil to rest 5 minutes, then slice across the grain if needed.

For chicken: cook 3–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice if not already thin-sliced.

For shrimp: cook 1–2 minutes per side until opaque and pink. Do not overcook. Remove immediately.

If using a combo, cook denser proteins (steak/chicken) first, then quickly sear shrimp for best texture.

Return cooked protein to the skillet with the vegetables for 1 minute, sprinkle any reserved marinade (if boiled or set aside) should not be added raw; instead add a squeeze of lime and toss to combine and heat through.

If rice and beans are not already hot, warm them: microwave covered for 2–3 minutes or reheat in a small saucepan over medium heat until steaming. Stir in 1 tbs chopped cilantro and juice of half a lime. Season to taste with salt.

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

Place warm tortilla on a plate. Add a spoonful (about 1/4–1/3 cup) of rice and 2–3 tbs beans if desired. Top with a portion of the cooked protein and a handful of charred peppers and onions.

Add guacamole, a dollop of sour cream, and sprinkle cheese and chopped cilantro. Serve with lime wedges on the side for extra brightness.

Serve immediately with remaining rice, beans and toppings on the side so diners can build their own fajitas.