Chicken Or Beef Fajitas Recipe

Prepare and slice protein

If using chicken: trim fat from 1 lb chicken breast and slice across the grain into 1/4-inch strips. If using flank or skirt steak: pat dry and slice thinly across the grain into 1/4-inch strips. Place sliced protein in a medium bowl or resealable bag.

Mix marinade

In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp hot sauce (optional).

Marinate

Pour marinade over the sliced protein, toss to coat thoroughly, pressing marinade into meat. Cover and refrigerate for at least 20 minutes and up to 4 hours. If short on time, marinate 20–30 minutes at room temperature.

Slice vegetables

While protein marinates, peel and cut 1 medium yellow onion in half lengthwise and slice into 1/4-inch half-moons. Core and seed 1 red and 1 green bell pepper, then slice into 1/4-inch strips. If using, thinly slice 1 jalapeño (remove seeds for less heat). Chop 1/4 cup fresh cilantro and set aside for garnish.

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil or butter and heat until shimmering but not smoking (about 1 minute).

Sear protein

Add half of the marinated protein in a single layer (do not overcrowd). Cook without moving for 1–2 minutes to get a good sear, then stir and continue cooking until cooked through (chicken 3–5 minutes total; beef 2–4 minutes for medium). Remove cooked portion to a plate and repeat with remaining 1 tbs oil and remaining protein.

Cook vegetables

Return the pan to medium heat if needed and add the sliced onions and bell peppers. Cook, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. Season with a pinch (about 1/4 tsp) salt and 1/4 tsp black pepper. If vegetables are browning too quickly, reduce heat to medium-low and continue to cook until tender-crisp.

Combine protein and vegetables

Return the cooked protein to the pan with the vegetables, toss to combine and heat through for 1–2 minutes so flavors meld. Taste and adjust seasoning with additional salt, pepper or a squeeze of lime if desired.

Warm tortillas

Warm 8 flour tortillas by wrapping them in foil and placing in a 300°F (150°C) oven for 8–10 minutes, or heat individually on a dry skillet for 20–30 seconds per side until pliable and lightly charred.

Assemble and serve

Divide the protein and vegetable mixture among the warm tortillas. Top with shredded cheese, a dollop of sour cream, salsa or pico de gallo, chopped cilantro and a squeeze of lime. Serve immediately with extra lime wedges on the side.