Fajitas Recipe
Chicken or Steak Fajitas cooked in our special BBQ sauce served with rice, beans, salad and tortillas.
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Ingredients
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Protein & Marinade
Vegetables & Tortillas
Sides
Method
Protein & Marinade
- 1
Prepare and marinate protein
Slice the chicken breast or flank steak into 1/4-inch strips across the grain (for steak) or into similar-sized strips for chicken. In a bowl, whisk together 3 tbs BBQ sauce, 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the sliced protein and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.
Vegetables & Tortillas
- 2
Prep vegetables and tortillas
While the protein marinates, thinly slice the onion and bell peppers into 1/4-inch strips. Chop cilantro and cut limes into wedges. Warm the tortillas: stack and wrap in foil, then heat in a 350°F (175°C) oven for 8–10 minutes or warm individually in a dry skillet for 20–30 seconds per side until pliable.
- 3
Cook vegetables
Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbs olive oil. When shimmering, add the sliced onion and peppers. Season with a pinch of salt and pepper. Sauté, stirring frequently, until softened and lightly charred, about 6–8 minutes. Transfer vegetables to a plate and tent with foil to keep warm.
Protein Sear & Finish
- 4
Cook protein
Return the skillet to high heat and add a small drizzle of oil if needed. Shake off excess marinade from the protein (reserve any leftover marinade). Add the protein in a single layer (work in batches if necessary) and sear without moving for 1–2 minutes to get a good browning, then stir and continue cooking until cooked through (chicken ~4–6 more minutes, steak 2–4 minutes depending on desired doneness).
- 5
Finish with BBQ sauce
Lower heat to medium, return the cooked vegetables to the pan with the protein. Add the reserved marinade and an additional 1–2 tbs BBQ sauce. Toss and cook together for 1–2 minutes until hot and sauce is slightly reduced and glossy, coating the meat and vegetables. Taste and adjust seasoning with salt, pepper, or a squeeze of lime.
Sides & Assembly
- 6
Warm sides
Reheat cooked rice and beans if necessary (microwave or stovetop). If using refried beans, warm gently in a small pot and stir in a splash of water to loosen. Toss salad greens with a simple vinaigrette or serve plain.
- 7
Assemble fajitas
Place warm tortillas on a plate. Spoon a portion of rice and beans on the side. Fill each tortilla with 3–4 oz (about 1/4 of the cooked protein/veggie mixture) of the BBQ fajita filling. Top with chopped cilantro, a squeeze of lime, salsa and sour cream if desired. Serve immediately with extra lime wedges.