My Very Best Steak or Chicken Fajitas
Elevate your Tex-Mex game with "My Very Best Steak or Chicken Fajitas," a bold and flavor-packed recipe perfect for a crowd-pleasing dinner. Marinated in a zesty blend of fresh lime juice, garlic, soy sauce, and a touch of chipotle chili powder, the steak or chicken becomes incredibly juicy and flavorful. Sizzling bell peppers and caramelized onions add a burst of vibrant color and sweet smokiness to every bite. Serve the tender, perfectly cooked meat wrapped in warm tortillas with optional toppings like fresh cilantro, guacamole, or tangy salsa for a customizable feast. Quick to prepare, yet restaurant-worthy, these fajitas are your go-to for weeknight meals or festive gatherings alike.
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Recipe Information
Ingredients
- 1 pound Steak (flank or skirt) or chicken breast
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 2 cloves Garlic cloves, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chipotle chili powder (optional)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 3 medium Bell peppers (assorted colors), sliced
- 1 large Yellow onion, sliced
- 8 pieces Tortillas (flour or corn)
- 0.25 cup Fresh cilantro (optional, for garnish)
- as desired Sour cream, guacamole, or salsa (optional, for serving)
Instructions
1. In a bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, soy sauce, ground cumin, chipotle chili powder (optional), salt, and black pepper to create the marinade.
2. Place the steak or chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 4 hours for maximum flavor).
3. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the sliced bell peppers and onion, and sauté until they are soft and slightly caramelized, about 8-10 minutes. Remove them from the skillet and set aside.
4. Remove the steak or chicken from the marinade, pat dry with paper towels, and discard the remaining marinade.
5. In the same skillet or grill pan, cook the steak or chicken over medium-high heat. For steak, cook for about 4-6 minutes on each side for medium-rare, or to your desired doneness. For chicken, cook for 5-7 minutes on each side, ensuring it reaches an internal temperature of 165°F (74°C).
6. Let the steak rest for 5 minutes before slicing it thinly against the grain. If using chicken, slice it into strips.
7. Warm the tortillas in a dry skillet or microwave until pliable.
8. To assemble the fajitas, place the sliced steak or chicken, sautéed peppers and onions, and optional garnishes such as cilantro, sour cream, guacamole, or salsa onto the tortillas.
9. Serve immediately, and enjoy your homemade steak or chicken fajitas!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 802 mg | 17% | |
*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.
