Mixed Fajitas Recipe

Prep proteins

Trim excess fat from the steak and remove any large tendons. Slice the chicken breasts and steak against the grain into 1/4- to 1/2-inch strips. Pat the strips dry with paper towels.

Make marinade

In a medium bowl combine 3 tbs olive oil, 3 tbs fresh lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Whisk until blended.

Divide the marinade in half. Place the chicken strips in one resealable bag or bowl and the steak strips in another. Pour half the marinade over each, massaging to coat. Refrigerate and marinate at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Prep vegetables

While proteins marinate, cut the bell peppers into 1/3-inch strips and slice the onion into similar-width wedges. Keep vegetables roughly uniform in size so they cook evenly.

Cook steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add 1 tbs olive oil and swirl. Remove steak from its marinade, letting excess drip off, and add in a single layer (work in batches if needed). Sear for 2–3 minutes without moving to develop a crust, then toss and cook another 1–2 minutes until medium-rare to medium (internal temp ~130–140°F / 54–60°C). Transfer steak to a plate and tent with foil to rest 5 minutes.

Cook chicken

Return pan to high heat and add another 1 tbs olive oil. Add the chicken strips from their marinade in a single layer. Cook 3–4 minutes, stirring occasionally, until cooked through (no pink, internal temp 165°F / 74°C) and nicely browned. Transfer chicken to the plate with steak and tent to keep warm.

Sauté vegetables

Reduce heat to medium-high. Add 2 tbs olive oil if the pan is dry. Add the sliced onions and bell peppers, sprinkle with 1/2 tsp salt and 1/2 tsp black pepper, and cook, stirring every minute, until softened and slightly charred at edges, about 6–8 minutes. If you like softer vegetables, cook 1–2 minutes longer. For extra flavor, deglaze the pan with a squeeze of lime or 1 tbs water and scrape up browned bits.

Return the rested steak and chicken to the pan with the vegetables and toss to combine and reheat for 1 minute so flavors meld. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if needed.

Warm the tortillas: stack tortillas and wrap in foil, then warm in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet for 20–30 seconds per side until pliable.

Assemble fajitas: place tortillas on a platter, spoon a portion of the mixed meats and peppers down the center of each tortilla, and top with shredded cheese, a dollop of sour cream, salsa, and chopped cilantro. Serve with lime wedges for squeezing.

Serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through.