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Chicken and Steak Fajitas
These chicken and steak fajitas make a great go-to weeknight dinner that tastes like restaurant quality. They’re quick to assemble, easily customized to your taste preferences, and a meal that all ages enjoy.
Ingredients
Marinade:
- 1/4 cup avocado oil (sub: olive oil)
- Zest of 2 limes (reserve the limes for juicing at the end)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon oregano, crushed in hand
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1/2 teaspoon garlic powder (sub: 1 1/2 teaspoon minced garlic)
- Pinch of red pepper flakes
Other Fajita Ingredients:
- 3/4 lbs tender steak, sliced across the grain into thin strips* (recommended: ribeye, sirloin, culotte) (sub: chicken breasts)
- 3/4 lbs boneless, skinless chicken breasts*, cut in half lengthwise and sliced across the grain into thin strips (sub: steak)
- 3 tablespoons avocado oil or olive oil
- 2–3 bell peppers, sliced 1/4-inch thick** (your choice of colors)
- 1 large yellow or red onion, sliced 1/4-inch thick**
- 1/2 teaspoon sugar
- 10–12 fajita-size flour tortillas (GF option: corn tortillas or gluten-free tortillas)
- Optional Toppings: lime wedges, chopped cilantro, salsa, guacamole or avocado chunks, sour cream (DF option: omit sour cream)
*Don’t hesitate to ask your butcher to slice the meat for the fajitas to save you time!
**Shortcut: Replace with 20-22 ounces of frozen pepper and onion blend from the freezer section.
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Instructions
Make It Now:
1. Make the Marinade: Open 2 gallon-sized freezer bags. To each one, add the following:
- 2 tablespoons oil
- Zest of 1 lime (about 1 1/2 teaspoons)
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon oregano, crushed in hand
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- Small pinch of red pepper flakes
Use your hands to massage the bags from the bottom and combine the marinade. Then, add the steak to one bag and the chicken to the other (DO NOT ADD THEM TO THE SAME BAG), seal, and toss until the meat is evenly coated. (Freezing instructions begin here.)
2. Marinate the Chicken and Steak: Place the steak and chicken bags in the refrigerator to marinate for at least 1 hour and up to 24 hours, turning and/or massaging occasionally.
3. Stir Fry the Veggies: In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Carefully add the peppers and onions to the hot pan and saute until softened and charred, 5-7 minutes for fresh veggies or 7-9 minutes for frozen veggies. Season lightly with salt and pepper and the sugar (a key ingredient!) as they cook. Remove to a platter.
4. Stir Fry the Chicken and Steak: Add 1 tablespoon of oil to the pan. Once it’s shimmery, saute the steak in one batch until brown on all sides, about 3 minutes. Then, saute the chicken in second batch, about 4-5 minutes (make sure there’s no more pink on any of the chicken!). Remove to the serving platter with the veggies.
5. Serve: Squeeze half a lime over all the meat and veggies. Top with chopped cilantro, if desired. Warm the tortillas according to package directions. Serve the meat and veggies on the tortillas with lime wedges and your favorite Tex-Mex toppings.
Freeze For Later:
Follow Step 1. Freeze the marinated steak and chicken bags, alongside frozen peppers and onions. Two options for the frozen peppers and onions: 1) Buy a 20-22 ounce bag of frozen sliced peppers and onions, or 2) line up the fresh onion and pepper slices in a single layer on a sheet pan. Place in the freezer until solid and then put frozen veggies in a freezer bag.
Prepare From Frozen:
Thaw the bags of steak and chicken using one of these safe methods, but do NOT thaw the peppers and onions. Follow Steps 3-5.
Notes/Tips
Tip for Slicing Meat: Place your steak and chicken in the freezer for about 20-30 minutes before slicing (but do not let it freeze fully). When it’s a little firmer, the steak and chicken are easier to slice thinly.
How to Cut Fajita Onions: Slice off the top and bottom of the onion and then cut it in half lengthwise. Remove the papery skin and lay each half flat. Then, slice very thinly across the grain. Pull apart the pieces.
How to Cut Fajita Peppers: Stand the pepper on end. Slice around the core from the top to the bottom in about 3 or 4 pieces. Lay those pieces inside up and slice into ¼ inch slices.
What’s the Heat Level of This Recipe? Overall this recipe isn’t very spicy at all, so all ages can enjoy these. If you’d like more heat, simply add in more red pepper flakes to the marinade.
Find it online: https://thrivinghomeblog.com/chicken-and-steak-fajitas/
