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Fajita Recipe

Tex-Mex · Main course · 25 min total

Sizzling strips of seasoned beef or chicken with bell peppers and onions, served with warm tortillas and your favorite toppings.

Ingredients

• 1 lb flank steak or boneless skinless chicken breasts, sliced into thin strips
• 2 tablespoons vegetable oil
• 1 large onion, sliced into strips
• 2 bell peppers (red and green), sliced into strips
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 8 small flour tortillas, warmed
• Optional toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro

Instructions

1. In a medium bowl, combine the sliced meat with chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Toss to coat evenly. Let marinate for 10 minutes.
2. Heat 1 tablespoon oil in a large skillet or cast-iron pan over high heat. Add the meat in a single layer and cook without stirring for 2 minutes, then stir and cook for another 2-3 minutes until browned and 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 4-5 minutes. Add garlic and cook for 30 seconds.
4. Return the meat to the skillet, toss everything together, and cook for 1 minute to reheat. Adjust seasoning if needed.
5. Serve immediately with warm tortillas and desired toppings.

Tips

• For extra flavor, add a splash of beer or broth when returning meat to the pan.
• If using chicken, cook until internal temperature reaches 165°F.
• Warm tortillas by wrapping in foil and heating in a 350°F oven for 10 minutes, or microwave between damp paper towels for 30 seconds.
• Leftover fajita filling can be stored in the fridge for up to 3 days and reheated in a skillet.

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