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Fajita Nights Recipe

Name: Piper Arms Waterloos Fajita Nights Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak, thinly sliced across the grain; 1 lb or boneless, skinless chicken breast, thinly sliced; 1 lb or large shrimp, peeled and deveined; 2 tbs olive oil; 2 tbs fresh lime juice; 1 tbs soy sauce; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 3 cloves garlic, minced; 1 tsp kosher salt; 1 tsp black pepper; 0.25 tsp optional: crushed red pepper flakes; 1 each yellow bell pepper, thinly sliced; 1 each red bell pepper, thinly sliced; 1 each green bell pepper, thinly sliced; 1 each large yellow onion, thinly sliced; 1 tbs olive oil (for vegetables); 0.5 tsp kosher salt (for vegetables); 0.25 tsp ground black pepper (for vegetables); 0.25 cup fresh cilantro, chopped; 4 each lime wedges; 8 each flour tortillas (8-inch); 8 each optional: corn tortillas (6-inch); 1 cup shredded cheddar or Mexican blend cheese; 0.5 cup sour cream; 1 cup guacamole or sliced avocado; 1 cup fresh salsa or pico de gallo; 0.25 cup optional: pickled jalapeños

Inspired by Piper Arms Waterloo

Time1h

Serves4

Choose any from Sizzlin' Fajitas

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Ingredients

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Protein & Marinade (choose one protein)

1 lb flank steak, thinly sliced across the grain

1 lb or boneless, skinless chicken breast, thinly sliced

1 lb or large shrimp, peeled and deveined

2 tbs olive oil

2 tbs Fresh lime juice

1 tbs Aged soy sauce

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

3 cloves Garlic, minced

1 tsp kosher salt

1 tsp black pepper

1/4 tsp optional: crushed red pepper flakes

Vegetables & Toppings

1 each yellow bell pepper, thinly sliced

1 each red bell pepper, thinly sliced

1 each green bell pepper, thinly sliced

1 each large yellow onion, thinly sliced

1 tbs olive oil (for vegetables)

1/2 tsp kosher salt (for vegetables)

1/4 tsp ground black pepper (for vegetables)

1/4 cup Fresh cilantro, chopped

4 each Lime wedges

Tortillas & Sides

8 each flour tortillas (8-inch)

8 each optional: corn tortillas (6-inch)

1 cup shredded cheddar or Mexican blend cheese

1/2 cup Sour cream

1 cup guacamole or sliced avocado

1 cup fresh salsa or pico de gallo

1/4 cup optional: pickled jalapeños

Method

Protein & Marinade (choose one protein)

Prepare the protein

If using steak or chicken, trim excess fat and thinly slice across the grain into 1/4-inch strips. If using shrimp, pat dry with paper towels.

Make the marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tbs chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 cloves minced garlic, 1 tsp kosher salt, 1 tsp black pepper and optional 1/4 tsp crushed red pepper flakes. Whisk until emulsified.

Marinate

Place the sliced steak, chicken, or shrimp in a shallow dish or zip-top bag. Pour the marinade over the protein, toss to coat thoroughly, and refrigerate. Marinate steak or chicken 30–60 minutes; shrimp 15–30 minutes. Do not exceed recommended times to avoid texture changes.

Vegetables & Toppings

Slice vegetables

While the protein marinates, core and thinly slice the bell peppers and peel and thinly slice the yellow onion into similar-width strips so they cook evenly.

Sauté or grill vegetables

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbs olive oil. When shimmering, add sliced peppers and onion in a single layer if possible. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and starting to char, about 7–10 minutes. Transfer to a plate and keep warm.

Prep toppings

Chop 1/4 cup fresh cilantro and cut limes into wedges. Lay out shredded cheese, sour cream, guacamole, salsa, and jalapeños for serving.

Cooking Protein & Assembly

Heat cooking surface

After vegetables are cooked and set aside, wipe the skillet clean if necessary and return to high heat. For authentic sizzle, the pan should be very hot—about medium-high to high.

Cook the protein

Shake off excess marinade and add proteins in a single layer. For steak: cook 2–3 minutes per side for medium-rare depending on thickness, stirring once or twice, total 4–6 minutes until browned and cooked to desired doneness. For chicken: cook 4–6 minutes, stirring occasionally, until cooked through and juices run clear (internal temp 165°F/74°C). For shrimp: cook 1–2 minutes per side until pink and opaque (total 2–4 minutes). Avoid overcrowding—cook in batches if needed. Return cooked vegetables to the pan and toss with protein for 30 seconds to combine and reheat.

Warm tortillas

Wrap flour tortillas in foil and place in a 300°F (150°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until warm and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble fajitas

Place warm tortilla on a plate. Spoon 3–4 oz (about 1/3 cup) of protein and vegetable mixture down the center. Top with shredded cheese, a dollop of sour cream, a spoonful of guacamole and salsa, chopped cilantro, and a squeeze of lime. Offer pickled jalapeños on the side.

Serve & Finish

Serve immediately while hot. Provide extra lime wedges, hot sauce, and additional toppings at the table so guests can customize. Leftover protein and vegetables keep for 2–3 days refrigerated in an airtight container.