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Fajita filling Recipe

Tex-Mex · Main course · 25 min total

A sizzling, flavorful mix of seasoned strips of beef or chicken with bell peppers and onions, perfect for wrapping in warm tortillas.

Ingredients

• 1 lb beef sirloin or chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 2 bell peppers (red and green), sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro

Instructions

1. In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper. Sprinkle over the sliced meat and toss to coat.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add the meat in a single layer and cook without stirring for 2-3 minutes until seared. Stir and cook another 2-3 minutes until cooked through. Transfer to a plate.
3. Reduce heat to medium-high and add remaining 1 tablespoon oil. Add onion and bell peppers; cook, stirring occasionally, until softened and charred in spots, about 5 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Return meat to the skillet. Squeeze lime juice over everything and toss to combine. Cook for 1 minute to heat through.
6. Remove from heat and stir in cilantro. Serve immediately with warm tortillas and desired toppings.

Tips

• For extra flavor, add a splash of Worcestershire sauce or soy sauce with the lime juice.
• To make it spicier, add a pinch of cayenne pepper or sliced jalapeños.
• Leftover filling can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet.

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