Lunch Fajitas Recipe

Marinate protein

In a bowl, combine 2 tbs vegetable oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper. Add your choice of protein (chicken, steak, or tofu) and toss to coat. Let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs oil. For chicken or steak: add the marinated protein in a single layer (work in batches if needed) and sear without moving for 2–3 minutes, then stir and cook another 2–4 minutes until cooked through (internal temp 165°F for chicken; 130–140°F medium for steak). For tofu: cook 3–4 minutes per side until golden and slightly crisp. Transfer cooked protein to a plate and tent with foil to keep warm.

Sauté peppers and onions

In the same skillet, add 1 tbs vegetable oil and heat over medium-high. Add sliced bell peppers and onion, season with 1/2 tsp salt, and cook, stirring occasionally, 6–8 minutes until softened with some charred edges but still slightly crisp. If needed, add a splash of water or a squeeze of lime to deglaze the pan and lift fond.

Combine with protein

Return the cooked protein to the skillet with the vegetables. Stir and cook together 1–2 minutes to meld flavors. Taste and adjust seasoning with salt, pepper, or extra lime juice as desired.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water and 1 tsp olive oil to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare beans

Heat the drained 15 oz can of beans in a small saucepan over medium heat until warmed through, 4–6 minutes. Season with a pinch of salt and a squeeze of lime if desired. For a creamier texture, mash about 1/3 of the beans against the side of the pan with a spoon.

Make salad

Toss 3 cups greens, halved cherry tomatoes, and 1/4 thinly sliced red onion in a bowl. Dress simply with a squeeze of lime, a drizzle of oil (optional), salt and pepper to taste, or serve the salad undressed for guests to add their own dressing.

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly toasted, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes.

Place a scoop of rice and a portion of warmed beans on each plate alongside a helping of the salad.

Spoon the hot fajita mixture (protein + peppers & onions) onto warm tortillas or serve on the side to assemble at the table.

Add garnishes: a dollop (about 2 tbs) of sour cream per serving, sprinkle with chopped cilantro, shredded cheese if using, and serve lime wedges alongside.

Serve immediately while protein and vegetables are hot. Provide extra sour cream, salsa, or hot sauce at the table.