Full Recipe
1. Steak Fajitas
For the steak:
1.5 lbs flank or skirt steak
1/4 cup olive oil
Juice of 2 limes
2 tbsp soy sauce
1 tbsp Worcestershire sauce
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
For the vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1 tbsp olive oil
Salt and pepper
To serve:
Warm flour or corn tortillas
Toppings: sour cream, guacamole, salsa, cheese, lime wedges, cilantro
Instructions:
1. Marinate the Steak:
Mix marinade ingredients in a bowl or zip bag. Add steak and marinate at least 1 hour (up to 8 for max flavor). Bring steak to room temp before cooking.
2. Cook the Steak:
Heat a skillet or grill to high heat. Sear steak for 4–5 minutes per side for medium-rare (adjust for thickness). Let rest 5–10 minutes, then slice thinly against the grain.
3. Sauté the Veggies:
In the same skillet, add oil and cook peppers and onions until soft and slightly charred (7–8 minutes). Season with salt and pepper.
4. Serve:
Layer steak and veggies in warm tortillas. Add your favorite toppings and squeeze with fresh lime.
2. Shrimp Fajitas
For the shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
Juice of 1 lime
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Salt & black pepper to taste
For the vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1 tbsp olive oil
Salt and pepper
To serve:
Warm tortillas (flour or corn)
Sour cream, guacamole, salsa, shredded cheese, lime wedges, fresh cilantro
Instructions:
1. Marinate the Shrimp:
Toss shrimp with olive oil, lime juice, and all spices. Let sit for 10–15 minutes (don’t over-marinate or they’ll get mushy).
2. Cook the Veggies:
Heat 1 tbsp oil in a large skillet over medium-high. Add peppers and onions. Sauté until tender and slightly charred (about 6–8 minutes). Remove and set aside.
3. Cook the Shrimp:
In the same skillet, add the shrimp and cook 1–2 minutes per side until pink and opaque. Do not overcook.
4. Combine:
Add veggies back to the pan, toss with the shrimp, and let everything warm together for 1–2 minutes.
5. Serve Hot:
Load into warm tortillas and top with your favorite fajita fixings.
3. Chicken Fajitas
For the chicken & marinade:
1.5 lbs boneless, skinless chicken breasts (sliced into strips)
3 tbsp olive oil
Juice of 2 limes
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
Vegetables:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 tbsp olive oil
Salt and pepper to taste
To serve:
Warm flour or corn tortillas
Sour cream, guacamole, salsa, shredded cheese, fresh cilantro, lime wedges
Instructions:
1. Marinate the Chicken:
Combine all marinade ingredients in a bowl or zip-top bag. Add chicken and toss well. Let it marinate for at least 30 minutes (2–4 hours is ideal).
2. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Cook the chicken strips (in batches if needed) for about 6–8 minutes until cooked through and browned. Remove and set aside.
3. Sauté the Veggies:
In the same pan, add 1 tbsp olive oil and the sliced peppers and onions. Cook for 5–7 minutes until slightly charred and softened. Season with salt and pepper.
4. Combine:
Add the cooked chicken back into the pan with the vegetables. Toss everything together and cook for another 1–2 minutes to blend flavors.
5. Serve:
Spoon into warm tortillas and top with your favorite fixings.
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