Fajitas Recipe

Prepare proteins

If using both proteins, portion 1 lb chicken and/or 1 lb steak. Pat dry with paper towels and slice into 1/4-inch strips across the grain for steak.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until combined.

Marinate

Place the sliced chicken or steak in a resealable bag or shallow dish. Pour half the marinade over chicken and half over steak if using both. Toss to coat thoroughly. Marinate in the refrigerator for at least 20 minutes and up to 2 hours (30–60 minutes recommended for best flavor).

Slice vegetables

While proteins marinate, core and seed bell peppers and cut into 1/4-inch strips. Thinly slice the yellow onion. Keep vegetables in a bowl until ready to cook.

Cook peppers & onions

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil, then add sliced peppers and onions in an even layer. Season with a pinch of salt and pepper. Cook, stirring occasionally, until they are softened and have good color, about 8–10 minutes. Remove vegetables from the pan and keep warm on a plate covered with foil.

Sear steak (if using steak)

Increase heat to high and add a thin film of oil to the hot pan. Shake excess marinade off steak strips, then add steak in a single layer (work in batches to avoid crowding). Sear for 2–3 minutes without moving, then stir and cook 1–2 more minutes until browned and just cooked through (medium-rare to medium). Remove to the plate with vegetables and tent with foil.

Cook chicken (if using chicken)

Return pan to medium-high heat with a little oil. Shake excess marinade off chicken strips and add to pan in a single layer. Cook 3–4 minutes per side, stirring, until fully cooked and juices run clear (internal temperature 165°F / 74°C). Remove chicken to plate with vegetables and tent with foil.

Combine

Once all proteins are cooked, return all cooked meat to the hot pan with the peppers and onions. Toss together and cook 1–2 minutes to marry flavors and heat through. Adjust seasoning with salt and pepper to taste. Squeeze a little lime juice over the mixture if desired.

Warm tortillas

Warm tortillas just before serving. Options: wrap stack in a damp towel and microwave 30–45 seconds; or heat individually in a dry skillet for 15–20 seconds per side; or wrap in foil and heat in a 350°F/175°C oven for 10 minutes. Keep tortillas covered to stay soft.

Heat refried beans

Warm refried beans in a small pot over low heat, stirring occasionally, or microwave until hot. If too thick, stir in 1–2 tbs water to loosen.

Plate accompaniments

Arrange warmed tortillas, refried beans, shredded lettuce, pico de gallo, guacamole, salsa and shredded cheese on a serving board or individual plates. Place the sizzling fajita skillet (or transfer meat & vegetables to a warmed serving dish) alongside lime wedges and optional garnishes (cilantro, pickled jalapeños).

Serve

Let diners assemble their own fajitas: spoon meat and vegetables into a tortilla, top with beans, lettuce, pico, guacamole, salsa and cheese. Serve immediately while hot.