Description
Delicious and customizable fajitas made with chicken, steak, or shrimp, paired with vibrant vegetables and served with warm tortillas and toppings.
Ingredients
Scale
- 1 ½ lbs steak (flank, rump, or skirt), chicken, or large shrimp (uncooked, peeled, deveined)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 cloves garlic (minced)
- Juice from 1 lime
- 2 tablespoons oil (divided, canola or olive oil)
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon liquid smoke (optional)
- 3 bell peppers (red, yellow, orange, or green, seeded and sliced into strips)
- 1 large red or yellow onion (sliced into strips)
- Warm flour tortillas
- Salsa or pico de gallo
- Guacamole
- Sour cream
- Cilantro (for garnish)
Instructions
- In a gallon-size resealable bag, combine 1 tablespoon of oil, chili powder, cumin, paprika, garlic, oregano, lime juice, salt, and pepper. Add your chosen protein, seal the bag, and toss to coat. Refrigerate to marinate for at least 30 minutes; if you can let it sit for up to 3 hours, it’ll be even better!
- In another gallon resealable bag, add your sliced veggies, sprinkle with a pinch of salt and pepper, and toss with the remaining 1 tablespoon of oil. Set aside or refrigerate until cooking.
- About 20 minutes before cooking, remove the meat from the fridge. Preheat your grill to medium-high heat and lightly grease the grates. You can also use a pan on the stove over medium-high heat.
- Add your chicken or steak to the grill or pan, cooking for a few minutes on each side. Flip only once for the best results: chicken should reach 165 degrees internally, and steak is ideally medium-rare after about 3-5 minutes. Cover the meat with foil and let it rest.
- In the same grill or pan, toss in the veggies. Cook, stirring occasionally, until they are charred and tender, but not overcooked.
- Serve your glorious fajitas with warm tortillas and an array of toppings like salsa, guacamole, sour cream, and fresh cilantro.
Notes
For a less spicy version, reduce the chili powder and avoid hot sauces when serving. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg