Fajitas Recipe

Prepare Marinade

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

Marinate Protein

Place the thinly sliced chicken (or top sirloin slices or prawns) in a shallow dish or resealable bag. Pour marinade over the protein and toss to coat thoroughly. For chicken or steak refrigerate 20–30 minutes (up to 2 hours for more flavor). For prawns marinate 10–15 minutes (do not exceed 30 minutes). Remove from fridge 15 minutes before cooking to take off chill.

Cook Protein

Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add 1 tbs olive oil and swirl. Add the marinated protein in an even layer (do not overcrowd; cook in batches if needed). For chicken: cook 3–5 minutes per side until browned and internal temperature reaches 165°F (74°C). For steak: cook 2–4 minutes per side for medium-rare to medium, or to desired doneness. For prawns: cook 1–2 minutes per side until opaque and pink. Transfer cooked protein to a plate and tent with foil to rest for 5 minutes, then slice (if steak) against the grain into strips.

Prep Vegetables

While protein marinates, core and slice bell peppers into 1/2-inch strips, thinly slice the onion, and quarter then thinly slice the roma tomatoes. Pat vegetables dry to reduce steaming when sautéing.

Sear Vegetables

In the same large skillet or a clean one, heat 2 tbs olive oil over medium-high heat. Add sliced onions and peppers in a single layer. Let them sit undisturbed 1–2 minutes to develop color, then toss occasionally for 6–8 minutes until tender-crisp and charred in spots. Season with 1 tsp salt and 1 tsp black pepper while cooking.

Add Tomatoes & Combine

Add the sliced tomatoes to the peppers and onions for the final 1–2 minutes of cooking just to warm and soften them slightly—do not overcook. Return the cooked protein to the skillet with the vegetables and toss together 30–60 seconds to combine flavors and heat through. Taste and adjust seasoning.

Warm Tortillas

Warm tortillas: wrap stacks of 4 tortillas in a damp paper towel and microwave 20–30 seconds, or warm individually on a dry skillet for 20–30 seconds per side until pliable and slightly toasted.

Make Guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash to desired texture. Add 1 tbs lime juice, 2 tbs chopped cilantro, about 2 tsp finely chopped red onion, and 1/2 tsp salt. Stir gently, taste and adjust lime or salt. Keep covered until serving.

Plate & Serve

On a warmed tortilla place a portion of the hot vegetable and protein mixture. Top with a spoonful of guacamole, a dollop of sour cream, pico de gallo, crumbled queso cotija and optional sliced jalapeño. Serve family-style with extra lime wedges and remaining toppings on the side so guests can build their own fajitas.