Numero Uno Fajitas Recipe

Prepare and marinate proteins

If using both chicken and steak/prawns, separate into two batches. Pat chicken and steak/prawns dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve half the marinade for the steak/prawns if making both. Toss chicken (or prawns/steak) in marinade to coat, cover and refrigerate 20–30 minutes (up to 2 hours).

Cook protein

Preheat grill or large cast-iron skillet over medium-high heat until very hot. For chicken: grill or sear 6–8 minutes per side until internal temperature reaches 165°F (74°C). For top sirloin: sear 3–4 minutes per side for medium-rare (adjust to desired doneness). For tiger prawns: cook 1.5–2 minutes per side until opaque and pink. After cooking, transfer proteins to a cutting board and rest 5 minutes, then slice chicken or steak into 1/4-inch strips; leave prawns whole or halved.

Prepare vegetables

Slice the red, yellow and green bell peppers into 1/2-inch strips, thinly slice the onion, and cut the roma tomatoes into wedges or thick slices. Toss the peppers and onions with 1.5 tbs olive oil, 3/4 tsp kosher salt and 1/4 tsp black pepper to coat evenly.

Grill or sauté vegetables

On the same hot grill or skillet used for proteins, spread peppers and onions in a single layer. Cook, stirring or flipping occasionally, until softened and slightly charred, about 6–8 minutes. In the last 1–2 minutes add the tomato wedges just to warm and get a light char without falling apart. Transfer vegetables to a serving platter and keep warm.

Make guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork to your preferred texture. Stir in 1 tbs lime juice, 2 tbs chopped cilantro and 1/2 tsp salt. Taste and adjust seasoning or add a splash of reserved lime juice or a pinch of chili if desired.

Prepare sour cream, pico and cheese

Place 1/2 cup sour cream in a small bowl. Spoon 1/2 cup pico de gallo into another bowl. Crumble 1/4 cup queso cotija into a small serving dish. Keep cilantro and lime wedges available for garnish.

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or brush lightly with 1 tbs butter/oil and warm in a skillet for deeper flavor. Keep wrapped in a clean kitchen towel to stay warm.

Assemble fajitas

On a large platter arrange sliced chicken, steak or prawns alongside the grilled peppers, onions and tomatoes. Offer warm tortillas and bowls of guacamole, sour cream, pico de gallo and queso cotija. Let diners assemble: place protein and vegetables on a tortilla, top with guacamole, a spoonful of pico, a dollop of sour cream and a sprinkle of cotija, finish with cilantro and a squeeze of lime. Serve immediately.

Storage and reheating

Store leftover protein and vegetables in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven covered with foil until warmed through. Guacamole is best made fresh; if storing, press plastic wrap directly onto surface and use within 24 hours.