Real Fajitas a Dissertation on Fajitas
Dive into the art of perfecting fajitas with "Real Fajitas: A Dissertation on Fajitas," a recipe that delivers bold, authentic flavors with every bite. This comprehensive guide explores the secrets to crafting restaurant-quality fajitas, featuring marinated skirt steak (or chicken or portobello mushrooms for a vegetarian twist) infused with lime, garlic, and warm spices like cumin and smoked paprika. Sizzled to perfection in a cast-iron skillet alongside charred bell peppers and onions, these fajitas offer both incredible taste and an irresistible aroma. Served with warm tortillas and your choice of garnishes—think fresh cilantro, creamy avocado, or a dollop of tangy sour cream—this dish promises a sizzling experience worthy of any weeknight dinner or festive gathering. Perfect for fajita aficionados and newcomers alike, this recipe is your ticket to mastering the ultimate Tex-Mex classic.
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Recipe Information
Ingredients
- 1 lb Skirt steak (or chicken/thick-cut portobello mushrooms for a vegetarian option)
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 3 tbsp Lime juice
- 3 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Bell peppers (red, yellow, or green), sliced
- 1 Yellow onion, sliced
- 8 Flour or corn tortillas
- 2 tbsp Fresh cilantro, chopped
- 1 Avocado, sliced (optional)
- 0.5 cup Sour cream (optional)
- 0.5 cup Cheddar cheese, shredded (optional)
Instructions
In a medium mixing bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper to create the marinade.
Place the skirt steak (or chosen protein) in a resealable plastic bag or shallow dish, and pour the marinade over the top. Ensure the protein is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
When ready to cook, remove the protein from the marinade and let it come to room temperature for about 20 minutes. Discard the used marinade.
Heat a large cast-iron skillet or grill pan over medium-high heat until it is smoking hot. This is critical to achieve the signature fajita sizzle.
Cook the steak (or chicken/mushrooms) for 3-4 minutes per side for medium-rare, or until your desired doneness is achieved. If using mushrooms, cook until tender and golden. Remove from heat and let rest for 5 minutes.
While the protein rests, add a splash of olive oil to the same skillet and toss in the sliced bell peppers and onions. Sauté for 5-7 minutes until softened and slightly charred.
Warm the tortillas either in a dry skillet or directly over a low gas flame for a few seconds per side until pliable.
Slice the steak against the grain into thin strips (or slice the chicken/mushrooms). Layer the protein over the sautéed vegetables on a serving platter.
Assemble your fajitas in the warm tortillas, topping with fresh cilantro, avocado slices, sour cream, shredded cheese, or any additional garnishes of your choice.
Serve immediately and enjoy the sizzling, flavorful experience of real fajitas!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 6620 mg | 288% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 21.4 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1097 mg | 84% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3314 mg | 71% | |
*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.
