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Fajitas

Prep Time:

30 minutes

Cook Time:

15-25 minutes depending on which meat you cook and how rare you prefer your beef.

Serves:

6-8

Level:

About the Recipe

The best fajitas ever

Ingredients

Marinade:


  • 1/4 cup fresh lime juice

  • 1/3 cup water

  • 2 Tablespoons vegetable oil

  • 1 large clove garlic, pressed

  • 3 teaspoons vinegar

  • 2 teaspoons soy sauce

  • 1/2 teaspoon liquid smoke

  • 1 teaspoon salt

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon ground black pepper

  • dash onion powder



Meat and  Vegetables for filling those fajitas:


  • 2 boneless, skinless chicken breast halves OR 1 pound sirloin or flank steak OR a combination of both chicken and beef

  • 1 spanish onion, sliced (red, yellow or white onions all work fine)

  • Bell peppers, various colors, seeded and sliced

  • 1 Tablespoon vegetable oil

  • 1 teaspoon soy sauce

  • 2 Tablespoons water

  • 1/2 teaspoon lime juice

  • dash ground black pepper

  • dash salt



On the Side:


  • 1/2 cup pico de gallo (see mom's recipe)

  • 1/2 cup grated cheddar cheese

  • 1/2 cup guacamole

  • 1/2 cup sour cream

  • 1 cup shredded lettuce 

  • 6 to 8 six-inch flour tortillasSalsa

Preparation

  1. Combine all ingredients for the marinade in a mason jar and shake well. Pour over meat in gallon sized baggie, lay in rectangular pan in case of leaks, refrigerate for 2 hours. Less time will work, but 2 hours is better. Remove from refrigerator and let come to room temperature for about 15-20 minutes before cooking.

  2. Preheat a bbq, grill pan or cast iron skillet to high heat. You want this baby smokin' hot.

  3. Preheat another (cast iron preferable) skillet over medium/high heat; saute onion slices and peppers in oil for about 5 minutes. Combine soy sauce, water, and lime juice and add to skillet. Add black pepper and continue to saute until the onions are translucent and dark on the edges. Salt to taste.

  4. While the vegetables are sauteing, grill meat 4-5 minutes per side or until done to your likeness. Place on cutting board to rest before slicing in thin strips. (*important - do not skip this step!)

  5. Heat a cast iron griddle - I know, not everyone owns a bunch of cast iron. If you don't, just use any skillet to warm the tortillas.

  6. Serve hot, fill warm tortilla with meat and veggies, and your choice of side. Enjoy!! A margarita might make this taste even better :-)


This recipe is great for frozen meal-kits. I prepare everything for the marinade and place in freezer bags along with choice of raw meat (keep chicken and beef in separate bags). I slice the peppers and onions and add the lime juice, soy sauce, and water and seal in another bag. These freeze super well. If you want the full meal-kit setup, measure and add cheese, quacamole, and tortiallas all in their own separate bags. Add all the individual bags to a large freezer bag and label with date and Fajita Kit. Just pull it out to that on the day you're ready to cook them, and add the sour cream, fresh lettuce and pico de gallo when you serve. Perfect!


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