Jul 14 2026
Restaurants›Tres Colores›Fajita Plate Recipe

Fajita Plate Recipe

Inspired by Tres Colores
Time45m
Serves4

Make Fajita Plate Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein & Marinade

Vegetables

Sides & Toppings

Optional Extras

Method

Protein & Marinade

  1. 1

    Prepare protein

    If using chicken: trim excess fat and slice breasts into 1/2-inch strips across the grain. If using flank steak: slice thinly across the grain into 1/4–1/2-inch strips. Place the strips in a shallow bowl or zip-top bag.

  2. 2

    Make marinade

    In a small bowl whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic (finely chopped or pressed), chili powder, cumin, paprika, oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

  3. 3

    Marinate

    Pour marinade over the protein, massaging to coat all pieces. Marinate at room temperature for 15–30 minutes or refrigerate up to 4 hours. Remove from fridge 20 minutes before cooking if chilled.

Vegetables

  1. 4

    Prep vegetables

    Core and seed the bell peppers and cut into 1/2-inch strips. Peel the onion and cut into 1/2-inch slices or half-moons. Mince a clove of garlic if desired for the vegetables.

  2. 5

    Cook vegetables

    Heat 1 tbs olive oil in a large cast-iron skillet or heavy pan over medium-high heat until shimmering. Add peppers and onions, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté, stirring frequently, until softened and lightly charred at the edges, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Cook Protein

  1. 6

    Sear protein

    Increase heat to high and add a light drizzle of oil to the same skillet if needed. Add the marinated protein in a single layer (work in batches if necessary so pieces do not steam). Let sear undisturbed 2 minutes to develop a crust, then stir/fold and cook another 2–4 minutes until cooked through (internal temp 165°F/74°C for chicken; medium-rare to medium for steak, about 3–5 minutes).

  2. 7

    Finish with vegetables

    Return the cooked peppers and onions to the skillet with the protein, toss to combine, and cook together 1 minute to marry flavors. Taste and adjust seasoning with a pinch more salt or squeeze of lime if desired.

Sides & Assembly

  1. 8

    Warm tortillas and sides

    Warm 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. Warm the black beans (simmer or microwave) and reheat rice if needed.

  2. 9

    Plate fajita

    Divide rice and beans among 4 plates (about 1/2 cup rice and 1/4 cup beans per plate). Spoon the protein-and-vegetable mixture alongside or over the rice. Sprinkle cheese over hot protein so it melts slightly, add chopped cilantro and a lime wedge. Serve tortillas on the side with sour cream, salsa, avocado or guacamole, and pickled jalapeños.

  3. 10

    Serving suggestions

    To eat, place a scoop of rice and beans on a warm tortilla, top with protein and vegetables, a spoonful of salsa, a dollop of sour cream or crema, a sprinkle of cilantro and a squeeze of lime. Repeat for remaining tortillas.

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