Fajitas Recipe
A sizzling skillet of sautéed bell peppers and onion served with warm flour tortillas, chicken, brisket, salsa, sour cream and country coleslaw.
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Ingredients
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Protein
Vegetables & Toppings
Tortillas & Serving
Pan Seasoning & Finish
Method
Prepare Proteins
Trim and slice chicken
Slice chicken breasts into 1/2-inch strips against the grain so they cook quickly and remain tender.
Marinate chicken
Toss chicken strips with 1 tablespoon of the fajita seasoning, 1 tablespoon vegetable oil and 1 tablespoon lime juice. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Season brisket
If brisket is pre-smoked and sliced, toss with the remaining 1 tablespoon fajita seasoning and 1 teaspoon lime juice to bring flavor and loosen slices.
Cook chicken
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Add 1 tablespoon vegetable oil, swirling to coat. Add chicken in a single layer (work in batches if needed) and cook undisturbed 2–3 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil.
Warm brisket
Add brisket slices to the hot pan just to warm and get a bit of char, about 1–2 minutes per side. Remove and keep warm with the chicken.
Vegetables & Sauté
Slice vegetables
Core and thinly slice the bell peppers into 1/4-inch strips. Peel and thinly slice the onion into similar-width strips so everything cooks evenly.
Sauté vegetables
Return skillet to medium-high heat and add any remaining oil if pan is dry. Add the onion and sauté 2–3 minutes until starting to soften. Add bell peppers and minced garlic. Season with salt, pepper, cumin and smoked paprika. Toss and cook, stirring occasionally, until vegetables are tender-crisp with some char, about 6–8 minutes.
Combine with proteins
Return the cooked chicken and brisket to the pan with the vegetables. Toss everything together and cook 1–2 minutes more to meld flavors. Taste and adjust seasoning with more salt, pepper or a squeeze of lime as desired.
Tortillas & Accompaniments
Warm tortillas
Heat a separate nonstick skillet or griddle over medium. Lightly butter or brush with oil and warm tortillas 20–30 seconds per side until pliable and lightly browned. Keep tortillas wrapped in a clean kitchen towel to stay warm.
Prep sour cream
If you prefer a thinner drizzleable sour cream, stir the cup of sour cream with 1 tablespoon water and 1 teaspoon lime juice and a pinch of salt until smooth. Alternatively serve thick.
Plate and serve
Transfer the sizzling fajita mixture to a serving platter or keep in skillet. Serve with warm flour tortillas, salsa, sour cream, country coleslaw, chopped cilantro and lime wedges. Let diners build their own fajitas.