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Fajita Combo Recipe

Name: Torito Mexican Restaurants FAJITA COMBO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 oz flank steak or skirt steak, thinly sliced against the grain; 8 oz boneless skinless chicken breast, thinly sliced; 8 oz pork tenderloin, thinly sliced; 8 oz large shrimp, peeled and deveined (tails removed); 2 tbs olive oil (for marinade); 2 tbs fresh lime juice; 1 tbs soy sauce; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp minced garlic; 3 tsp salt; 1 tsp black pepper; 1 tsp optional hot sauce; 1 cup red bell pepper, thinly sliced; 1 cup green bell pepper, thinly sliced; 1 cup yellow or orange bell pepper, thinly sliced; 1 cup large yellow onion, thinly sliced; 2 tbs vegetable oil or olive oil (for cooking); 1 tbs butter (optional, for finishing); 0.5 tsp salt; 0.25 tsp black pepper; 1 cup cooked Mexican or long-grain rice; 1 cup refried beans or black beans (warmed); 6 each flour tortillas (6–8 inch), warm; 0.5 cup sour cream; 0.5 cup guacamole; 2 each lime wedges; 2 tbs chopped fresh cilantro (optional); 0.5 cup shredded cheddar or Monterey Jack cheese (optional)

Inspired by Torito Mexican Restaurant

Time1h

Serves2

Your choice of sizzling tender pieces of marinated steak, chicken, pork or shrimp sautéed with fresh bell peppers and onions. Served with rice, beans, warm tortillas, sour cream and guacamole. Choice of two.

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Ingredients

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Protein & Marinade (choose two proteins; amounts below are for two people total)

8 oz flank steak or skirt steak, thinly sliced against the grain

8 oz boneless skinless chicken breast, thinly sliced

8 oz pork tenderloin, thinly sliced

8 oz large shrimp, peeled and deveined (tails removed)

2 tbs olive oil (for marinade)

2 tbs Fresh lime juice

1 tbs Aged soy sauce

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp minced garlic

3 tsp Celtic sea salt

1 tsp black pepper

1 tsp optional hot sauce

Vegetables & Sauté

1 cup red bell pepper, thinly sliced

1 cup green bell pepper, thinly sliced

1 cup yellow or orange bell pepper, thinly sliced

1 cup large yellow onion, thinly sliced

2 tbs vegetable oil or olive oil (for cooking)

1 tbs butter (optional, for finishing)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sides & Toppings

1 cup cooked Mexican or long-grain rice

1 cup refried beans or black beans (warmed)

6 each flour tortillas (6–8 inch), warm

1/2 cup Sour cream

1/2 cup Guacamole

2 each Lime wedges

2 tbs chopped fresh cilantro (optional)

1/2 cup shredded cheddar or Monterey Jack cheese (optional)

Method

Protein & Marinade (prepare chosen proteins)

Prepare marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp minced garlic, 3 tsp salt, 1 tsp black pepper and 1 tsp optional hot sauce. Whisk until combined.

Divide and marinate proteins

Choose two proteins (for a two-person portion use 8 oz of each). Place each protein in its own bowl or a zip-top bag and toss with half of the marinade so each has an even coating. For shrimp, marinate 10–20 minutes; for steak, chicken, or pork marinate 30 minutes to 2 hours in the refrigerator (longer will increase tenderness and flavor).

Vegetables & Sauté

Prep vegetables

While proteins marinate, thinly slice the bell peppers and onion into long strips about 1/4–1/2 inch thick. Keep quantities as listed: about 1 cup each pepper and 1 cup onion.

Cook vegetables

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs oil (from the 2 tbs listed) and when shimmering add the sliced onions and peppers. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at edges, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Sear proteins

Wipe the pan if heavily charred, then return to medium-high heat and add the remaining 1 tbs oil. Working in batches if necessary so pan stays hot, add the marinated steak/chicken/pork and sear until browned and cooked through: steak 3–4 minutes per side for medium depending on thickness; chicken and pork 4–6 minutes total stirring occasionally until no pink remains; shrimp 2–3 minutes per side until opaque. Do not overcrowd. If using two different proteins, cook separately and keep warm.

Combine and finish

Return the cooked vegetables to the pan with the cooked protein(s). Add 1 tbs butter (optional) and toss everything together over medium heat for 1–2 minutes so flavors meld. Taste and adjust seasoning with additional salt, pepper or a squeeze of lime if desired.

Sides & Assembly

Warm tortillas and sides

Warm the flour tortillas wrapped in foil in a 300°F (150°C) oven for 10 minutes or heat them individually on a dry skillet for 20–30 seconds per side. Warm the rice and beans in the microwave or on the stovetop until hot.

Plate the fajita combo

Divide rice (about 1/2 cup per serving) and beans (about 1/2 cup per serving) between plates. Arrange a generous portion of the sizzling fajita mixture (meat + peppers + onions) beside the rice and beans. Place warm tortillas, sour cream (about 2 tbs per serving), and guacamole (about 2 tbs per serving) on the plate or serve them in small bowls so diners can assemble their own fajitas.

Garnish and serve

Garnish with chopped cilantro, shredded cheese if using, and lime wedges. Serve immediately so the protein stays hot and sizzling.