Fajitas Recipe

Make the marinade

In a medium bowl whisk together 3 tbsp lime juice, 3 tbsp olive oil, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

Marinate protein

Place your choice of protein (1 lb steak sliced thin, or 1 lb chicken strips, or 1 lb shrimp) in a shallow dish or zip-top bag. Pour half the marinade over steak or chicken and refrigerate 20–60 minutes (steak benefits from at least 30 minutes; chicken 20–30 minutes). For shrimp, marinate only 15–20 minutes so it doesn't get mushy. Reserve remaining marinade for basting.

Prepare vegetables

Toss 3 cups sliced bell peppers and 1 cup sliced yellow onion with 1 tbsp olive oil and a pinch of salt and pepper.

Cook vegetables

Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Add peppers and onions and cook, stirring occasionally, until softened and charred in spots, about 8–10 minutes. Transfer to a plate and keep warm.

For steak

Heat the same skillet or grill to high. Add a tablespoon oil if needed. Add steak strips in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned and cooked to desired doneness. Let rest 5 minutes, then slice thinner if needed.

For chicken

Heat skillet over medium-high, add a tablespoon oil, cook chicken strips 4–6 minutes per side until cooked through (internal 165°F/74°C). Remove and let rest 3–5 minutes.

For shrimp

Heat skillet over medium-high, add 1 tbsp oil, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Do not overcook.

Combine protein and vegetables

Return peppers and onions to the pan with the cooked protein, pour reserved marinade over and toss 1 minute to combine and heat through. Taste and adjust salt/pepper.

Combine 2 cups diced roma tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded to taste), 1/4 cup chopped cilantro, 2 tbsp lime juice and 1/2 tsp salt in a bowl. Mix, let sit 10 minutes to meld flavors. Taste and adjust salt/lime.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 1.75 cups water, 1 tbsp butter and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork and stir in 1 tsp lime zest, 1 tbsp lime juice and 1/4 cup chopped cilantro.

In a medium skillet over medium heat cook 4 oz diced bacon until crisp. Remove half the bacon and reserve for garnish. To the skillet with bacon fat add 1/2 cup diced onion and 1 tsp minced garlic; cook until softened about 3 minutes. Add 2 cups drained pinto beans, 1/2 cup stock and 1/2 cup chopped tomato. Simmer 8–10 minutes, mashing a few beans with the back of a spoon to thicken. Stir in 2 tbsp chopped cilantro and season with 1/2 tsp salt and 1/4 tsp black pepper. Top with reserved crisp bacon pieces.

Warm 6–8 tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble fajitas: Lay a warm tortilla on a plate. Add 1/2 cup cilantro lime rice, 1/4–1/3 cup bacon charro beans, a generous portion of protein and grilled peppers/onions, a handful of shredded romaine, 2–3 tbsp pico de gallo, 2 tbsp shredded mixed cheese and chopped cilantro. Squeeze lime wedge over top. Serve extra pico, rice, beans and lime on the side.