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.
Servings: 6 servings (about 2 per person)
Calories: 618kcal
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 pounds tender steak*, sliced across the grain into thin strips recommended: ribeye, sirloin, culotte; sub: chicken breasts
- 3/4 pounds 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
- 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.
Instructions
- 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 flakesUse 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
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.
Nutrition
Serving: 2fajitas | Calories: 618kcal | Carbohydrates: 51g | Protein: 33g | Fat: 32g | Cholesterol: 71mg | Sodium: 1067mg | Fiber: 8g | Sugar: 7g