Gold Medal Sizzling Fajitas Paula Deen
Bring the vibrant flavors of Tex-Mex cuisine straight to your table with Paula Deen's Gold Medal Sizzling Fajitas! This crowd-pleasing recipe features your choice of tender, marinated beef skirt steak or juicy chicken breast, grilled to perfection and paired with sautéed bell peppers and onions for that classic fajita sizzle. The marinade, bursting with zesty lime juice, garlic, soy sauce, and bold spices like cumin and chili powder, ensures every bite is infused with irresistible flavor. Serve these sizzling fajitas in warm flour tortillas, topped with shredded cheddar cheese, creamy guacamole, sour cream, and a sprinkle of fresh cilantro for a restaurant-worthy meal made at home. Ready in just 35 minutes, it's the perfect quick dinner or weekend gathering centerpiece that's sure to impress.
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Recipe Information
Ingredients
- 1 pound Beef skirt steak or chicken breast
- 0.25 cup Lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 3 whole Bell peppers (red, green, or yellow), thinly sliced
- 1 large Onion, thinly sliced
- 8 pieces Flour tortillas
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a medium bowl, combine the lime juice, olive oil, soy sauce, minced garlic, cumin, chili powder, black pepper, and salt. Whisk to mix well.
Place the beef skirt steak or chicken breast in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Heat a large cast-iron skillet or grill pan over high heat. Remove the meat from the marinade, letting the excess drip off. Cook the beef or chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F for chicken). Remove from the pan, cover with foil, and let rest for 5 minutes.
In the same skillet, lower the heat to medium-high. Add a drizzle of olive oil and then toss in the sliced bell peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly charred and tender.
While the vegetables cook, warm the flour tortillas using a dry skillet or in the microwave, wrapped in a damp paper towel, for about 30 seconds.
Slice the rested beef or chicken into thin strips against the grain.
Assemble the fajitas by placing the sliced meat, sautéed vegetables, shredded cheddar cheese, sour cream, guacamole, and chopped cilantro onto warm tortillas.
Serve immediately while sizzling hot.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 37.5 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1611 mg | 124% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3656 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
