Chicken & Steak Fajitas Recipe
Make Chicken & Steak Fajitas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Marinade
Vegetables
To Serve
Method
Protein & Marinade
- 1
- 2
Make marinade
In a medium bowl, whisk together 3 tbs olive oil, lime juice, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, and black pepper until combined.
- 3
Marinate proteins
Divide the marinade in half. Place the chicken strips in one resealable bag or bowl and the sliced steak in another. Pour half the marinade over each protein, massaging to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.
Vegetables
- 4
Slice vegetables
While the proteins marinate, core and slice the bell peppers into 1/4- to 1/2-inch strips. Peel and slice the onion into similar-width slices so everything cooks evenly.
- 5
Cook vegetables
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 2 tbs olive oil. Add the sliced onions and peppers in a single layer (cook in two batches if the pan is crowded). Season with 1 tsp salt and 1 tsp black pepper. Stir and cook for 6–8 minutes, stirring occasionally, until vegetables are softened and edges are slightly charred. Transfer the vegetables to a plate and keep warm.
Cooking Proteins
- 6
Cook chicken
Return the hot skillet to medium-high heat. Add 1 tbs olive oil if the pan is dry. Remove the chicken from the marinade, letting excess drip off. Add the chicken to the pan in a single layer and cook without moving for 2 minutes to get color, then stir and continue cooking for another 3–4 minutes until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to the plate with vegetables.
- 7
Cook steak
If needed, add another 1 tbs olive oil and let pan reheat until very hot. Add the steak strips in a single layer and cook undisturbed for 1–2 minutes to sear, then toss and cook for another 1–2 minutes for medium-rare to medium (adjust for desired doneness). Remove from heat and let rest 2 minutes, then transfer to the vegetables plate. Taste and adjust seasoning with a pinch of salt if necessary.
- 8
To Serve
- 9
Warm tortillas
Warm the tortillas on a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped in a clean towel to stay warm.
- 10
Assemble fajitas
Place a scoop of the chicken-and-steak fajita mixture on each tortilla. Top with chopped cilantro, a squeeze of lime, a dollop of sour cream or crema, shredded cheese, and sliced or mashed avocado if using.
- 11
Serve
Serve immediately while hot with extra lime wedges on the side. Offer hot sauce or salsa if desired.