Fajitas Recipe

Prepare proteins

Choose your protein: chicken, steak, shrimp, combo (mix two proteins) or veggie (omit meat). If using chicken or steak, slice into 1/2" strips. If using shrimp, peel and devein. Pat proteins dry with paper towels and place in a large bowl or zip-top bag.

Make the marinade: whisk together 3 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tbs chili powder, 1 tsp ground cumin, 1 tsp paprika, 3 minced garlic cloves, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes (if using). Pour marinade over protein, toss to coat thoroughly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. If using edamame as an add-on, briefly toss with a pinch of salt and set aside; it will be heated later.

Prepare vegetables: while proteins marinate, slice the onion and bell peppers into 1/2" strips so they cook evenly.

Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, add sliced onions and bell peppers in a single layer (do not overcrowd; cook in batches if needed). Season with 1 tsp salt and 1 tsp black pepper.

Sauté vegetables for 6–8 minutes, stirring occasionally, until peppers are tender-crisp and onions are translucent with some caramelized edges. Remove vegetables to a plate and keep warm.

If using grilled pineapple, add pineapple slices to the hot skillet (lightly sprayed or brushed with oil) and cook 1–2 minutes per side until grill marks appear and fruit is warmed; remove and dice if desired.

Increase heat to high and add 1 tbs olive oil to the now-empty skillet. Remove excess marinade from proteins (shake off but don’t pat completely dry) and add proteins in a single layer. Cook separately for best results: chicken or steak 3–5 minutes per side until cooked through and nicely browned (internal temp 165°F/74°C for chicken; 130–135°F for medium-rare steak), shrimp 1–2 minutes per side until opaque and pink. For a combo or sampler, cook each protein in batches and transfer to a resting plate.

If using edamame, add it to the skillet in the last 1–2 minutes of cooking to heat through and pick up flavors.

Once proteins are cooked, return the sautéed peppers and onions to the skillet with the proteins and toss over high heat for 1 minute to combine and reheat. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Warm tortillas: wrap tortillas in foil and heat 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 warm and pliable.

Assemble fajitas: transfer the sizzling protein, peppers and onions to a serving plate or keep in the hot skillet. Offer warmed tortillas, shredded cheese, sour cream, chopped cilantro, lime wedges, mom's rice and mom's beans on the side. If using grilled pineapple, add on top or to the side as a sweet contrast.

Serve immediately: let diners fill tortillas with protein, peppers, onions and toppings. Provide napkins — these are best eaten hot and sizzling.

Make-ahead: proteins can be marinated up to 2 hours ahead. Vegetables can be sliced ahead and stored refrigerated in an airtight container for one day. Reheat gently before serving.

Portioning: this recipe's ingredient quantities are for roughly 4 servings; adjust protein quantities for single-protein orders or sampler portions by halving or increasing amounts.