Name: La Reina Margaritas Sizzling Fajitas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts or flank steak; 3 tbs olive oil; 2 tbs lime juice (fresh); 1 tbs soy sauce; 1 tsp brown sugar; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 3 count garlic cloves, minced; 1 tsp salt; 1 tsp black pepper; 1 count yellow onion; 1 count red bell pepper; 1 count green bell pepper; 1 tbs vegetable oil; 1 tsp salt (for vegetables); 0.5 tsp black pepper (for vegetables); 8 count flour tortillas (8-inch); 1 cup shredded cheddar cheese; 1 cup iceberg lettuce, shredded; 0.5 cup sour cream; 1 cup guacamole; 2 cups Mexican rice (cooked); 1 cup refried beans (warmed); 0.25 cup fresh cilantro, chopped; 4 count lime wedges

Method

Protein & Marinade

Prepare and marinate protein

If using chicken, slice breasts into 1/2-inch thick strips across the grain. If using flank steak, slice thinly against the grain into strips. In a bowl combine olive oil, lime juice, soy sauce, brown sugar, chili powder, ground cumin, smoked paprika, minced garlic, salt and black pepper. Add the sliced protein and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Vegetables

Prep vegetables

While the protein marinates, peel and slice the onion into 1/2-inch wedges. Core and seed the bell peppers and slice into 1/2-inch strips. Place vegetables in a bowl and toss with 1 tablespoon vegetable oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.

Grill or Sear Fajitas

Cook protein

Preheat a grill or cast-iron skillet over medium-high heat until very hot. Remove protein from marinade, letting excess drip off. Grill or sear strips in a single layer (work in batches if necessary) for 2–4 minutes per side for chicken (until internal temperature reaches 165°F/74°C) or 2–3 minutes per side for steak (to desired doneness). Transfer cooked protein to a plate and tent with foil to rest 5 minutes.

Sauté vegetables

Using the same skillet or place a cast-iron skillet on the grill, add the oiled vegetables and cook over medium-high heat, stirring occasionally, until edges are charred and vegetables are softened, about 6–8 minutes. If needed, add a splash of oil. Season to taste. Push vegetables to the sides and return protein to the skillet to reheat and mingle with vegetables for 1–2 minutes.

Serve sizzling

If you want a restaurant-style sizzling presentation, transfer the hot protein and vegetables to a preheated cast-iron skillet or fajita sizzle plate. Garnish with chopped cilantro and serve immediately with lime wedges.

Tortillas & Toppings

Warm tortillas

Warm tortillas on the grill or in a dry skillet for about 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble toppings

Arrange shredded cheddar, shredded lettuce, sour cream and guacamole in small bowls for guests to customize their fajitas.

Sides

Prepare sides

Warm the Mexican rice and refried beans. For beans, stir in a splash of water or oil and heat gently until smooth and warm, about 3–5 minutes. Keep warm until serving.

Finish & Garnish

To serve: place warm tortillas on the table, spoon the sizzling protein and vegetables onto tortillas, and top with cheddar, lettuce, sour cream and guacamole. Serve alongside Mexican rice and refried beans with lime wedges and extra cilantro.