Fajitas Recipe

Slice and Marinate

If using chicken, slice across the grain into 1/4-inch strips. If using steak, slice thinly against the grain. Combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, ground cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Add the sliced protein, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Bring to room temperature

About 15 minutes before cooking, remove the protein from the refrigerator so it loses chill — this helps it sear evenly.

Prepare vegetables

While the protein marinates, slice the onion and bell peppers into 1/4-inch strips and set aside. Toss with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Cook vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Add the seasoned onions and peppers in a single layer (work in batches if necessary). Sear, stirring occasionally, until edges are charred and tender-crisp, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Sear the protein

Increase heat to high and add a tablespoon of oil to the empty hot skillet. Working in a single layer (do not crowd), add the marinated protein. Let sit undisturbed for 1–2 minutes to develop a crust, then stir and continue cooking until cooked through (chicken 4–6 minutes total, steak 3–5 minutes depending on thickness). Remove from pan and let rest for 3 minutes.

Combine and finish

Return vegetables to the skillet with the cooked protein for 1–2 minutes and toss to reheat and meld flavors. Squeeze 1/2 lime (optional) over the mixture and stir.

Warm tortillas

Wrap flour tortillas in a clean kitchen towel and warm in a low oven (250°F / 120°C) for 8–10 minutes or warm individually on a dry skillet for 20–30 seconds per side until pliable. If using corn tortillas, warm on a skillet and keep covered to stay soft.

Plate and serve

Place warmed tortillas on a serving platter. Spoon protein and pepper-onion mixture onto each tortilla. Offer shredded cheddar, sour cream, shredded lettuce, diced tomato and salsa for guests to top as desired. Serve with lime wedges and optional cilantro. Leftover fillings can be refrigerated for up to 3 days.

Offer additional salsa choices (salsa verde, pico de gallo) and corn tortillas on request. To make pico de gallo, combine diced tomato, chopped onion, chopped cilantro, lime juice and salt to taste.