The Chef

Restaurants

Meals

Drinks

Restaurants›Xolos Tacos Y Tlayudas›Fajitas Tradicionales Recipe

Fajitas Tradicionales Recipe

Name: Xolos Tacos Y Tlayudas Fajitas Tradicionales Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb chicken breast, thinly sliced; 1 lb or skirt/flank steak, thinly sliced across the grain; 1 lb or shrimp, peeled and deveined; 3 tbs olive oil; 2 tbs lime juice; 3 tsp garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 0.25 tsp optional: cayenne pepper; 1 each red bell pepper, thinly sliced; 1 each green bell pepper, thinly sliced; 1 each yellow or orange bell pepper, thinly sliced; 1 each large yellow onion, thinly sliced; 2 each roma tomatoes, seeded and chopped; 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 2 tbs vegetable or canola oil (for high-heat sauté); 8 each flour or corn tortillas (6–8 inch); 2 cups shredded lettuce or mixed salad greens; 2 cups cooked Mexican-style rice; 1.5 cups refried or whole black/pinto beans; 0.5 cups sour cream; 1 cups shredded cheddar or Mexican blend cheese; 2 each tomato, finely diced; 0.25 cups white onion, finely diced; 1 each jalapeño, seeded and minced

Inspired by Xolos Tacos Y Tlayudas

Time1h

Serves4

Sautéed bell peppers, onions, and tomatoes in a hot skillet. Served with salad, guacamole, sour cream, pico de gallo, rice, beans, tortillas, and a choice of protein

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Proteins (choose one or provide multiple)

1 lb chicken breast, thinly sliced

1 lb or skirt/flank steak, thinly sliced across the grain

1 lb or shrimp, peeled and deveined

Fajita marinade / seasoning

3 tbs olive oil

2 tbs ReaLime juice

3 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp optional: cayenne pepper

Vegetables for sauté

1 each red bell pepper, thinly sliced

1 each green bell pepper, thinly sliced

1 each yellow or orange bell pepper, thinly sliced

1 each large yellow onion, thinly sliced

2 each roma tomatoes, seeded and chopped

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

2 tbs vegetable or canola oil (for high-heat sauté)

Sides & toppings

8 each flour or corn tortillas (6–8 inch)

2 cups shredded lettuce or mixed salad greens

2 cups cooked Mexican-style rice

1 1/2 cups refried or whole black/pinto beans

1/2 cups Sour cream

1 cups shredded cheddar or Mexican blend cheese

Pico de gallo

2 each tomato, finely diced

1/4 cups white onion, finely diced

1 each jalapeño, seeded and minced

1/4 cups cilantro, chopped

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Guacamole

2 each ripe avocados, mashed

1 tbs ReaLime juice

2 tbs cilantro, chopped

1/2 tsp Celtic sea salt

2 tbs finely diced tomato (optional)

Finishing / garnish

2 each fresh lime wedges

2 tbs chopped cilantro

Method

Proteins (prepare and cook)

Marinate

Pat chosen protein dry. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper, and cayenne if using. Toss sliced chicken/steak or shrimp in the marinade to coat. Let sit 15–30 minutes (or up to 2 hours in fridge for chicken/steak).

Cook chicken or steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs oil and swirl. Add marinated chicken or steak in a single layer (avoid overcrowding). For chicken: cook 4–6 minutes, stirring occasionally, until cooked through and slightly charred. For steak: cook 2–3 minutes per side for medium-rare depending on thickness. Remove to a plate and tent loosely with foil.

Cook shrimp (if using)

If using shrimp, heat 1 tbs oil in the skillet over high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and keep warm. Return cooked protein to skillet briefly with any resting juices to rewarm and toss with 1 tbs lime juice before serving.

Vegetables for sauté

While protein marinates (or after cooking protein), heat a separate large skillet or clean the same hot pan and add 2 tbs vegetable oil over medium-high heat.

Add sliced onions and sauté 3–4 minutes until they begin to soften and brown at the edges.

Add sliced bell peppers and increase heat to high. Sauté 4–6 minutes, stirring frequently, until peppers are tender-crisp with some char. Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

Add chopped roma tomatoes and toss 1 minute just to warm and combine — tomatoes should soften but still hold shape. If desired, add a splash (1 tbs) of lime juice and 1 tbs of the reserved marinade (if any) to finish.

Combine cooked protein with the vegetables in the skillet for 1 minute to meld flavors. Taste and adjust seasoning.

Pico de gallo

Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Stir, taste and adjust salt or lime. Let sit 10 minutes for flavors to meld.

Guacamole

Scoop avocado flesh into a bowl and mash with a fork to your preferred texture. Stir in 1 tbs lime juice, 2 tbs chopped cilantro, 1/2 tsp salt and optional diced tomato. Taste and adjust seasoning.

Sides & assembly

Warm tortillas: wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes or warm briefly in a dry skillet 20–30 seconds per side or microwave covered with a damp towel for 30–45 seconds.

Warm rice and beans in separate saucepan over low-medium heat until heated through, stirring occasionally. Add splash of water if they seem dry.

Set out warmed tortillas, sauteed fajita mixture, rice, beans, shredded lettuce, guacamole, sour cream, pico de gallo, shredded cheese, cilantro and lime wedges for family-style assembly.

To serve: place 2–3 tbs rice and 2–3 tbs beans on a warm tortilla (optional), add a few spoonfuls of the protein & pepper mixture, top with pico de gallo, guacamole, sour cream, cheese and lettuce. Squeeze lime and garnish with cilantro.

Finishing touches

Provide extra lime wedges and hot sauce at the table. Leftover proteins and vegetables keep 3–4 days refrigerated in an airtight container.