Chicken, Steak, or Shrimp Fajitas
Make Chicken, Steak, or Shrimp Fajitas tonight: marinate your protein, char peppers, and assemble warm tortillas for a quick, festive meal.
Ingredients
- 1 ½ lbs steak (flank, rump or skirt), chicken or large shrimp (uncooked, peeled, deveined)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- ½ teaspoon Dried oregano
- 3 cloves garlic (, minced)
- Juice from 1 lime
- 2 tablespoon oil (, divided (canola or olive oil))
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- ¼ teaspoon liquid smoke ( (optional))
- 3 bell peppers red (, yellow, orange or green, seeded and sliced into strips)
- 1 large red or yellow onion (, sliced into strips)
For Serving: :
- Warm flour tortillas
- Salsa or pico
- guacamole
- Sour cream
- Cilantro (, for garnish)
Instructions
Step 1: Combine the Marinade and Marinate the Protein
In a large resealable bag combine 1 tablespoon oil, chili powder, ground cumin, smoked paprika, dried oregano, minced garlic, the juice of one lime, kosher salt and fresh ground black pepper. Add the steak (flank, rump or skirt), chicken pieces, or peeled deveined shrimp to the bag, seal, and massage gently until every surface is evenly coated in the glossy, spice-scented paste. Lay the bag flat in the refrigerator to marinate for at least 30 minutes or up to 3 hours so the flavors penetrate the protein and the lime brightens the spices.
Step 2: Oil and Season the Vegetables
Place the sliced bell peppers (mixed reds, yellows, oranges or greens) and the sliced red or yellow onion into a second resealable bag or a shallow bowl. Add the remaining tablespoon of oil, pinch salt and a little fresh ground pepper, then shake or toss gently so the pepper skins take on a light sheen. Set the vegetables aside, refrigerated if you like, so they stay crisp and ready to char when you cook them.
Step 3: Bring the Meat to Temperature and Ready Your Cookware
About 20 minutes before cooking, remove the marinated protein from the fridge so it comes closer to room temperature; this helps it sear evenly. Meanwhile wipe a cast iron or heavy grill pan dry and lightly oil the surface so it’s ready — we aim for a quick, hot sear and caramelized edges. This step is about patience: letting the meat relax and the pan be primed ensures the best Maillard color when you cook.
Step 4: Cook the Protein and Let It Rest
Sear the chicken or steak on a hot oiled surface a few minutes per side until chicken registers 165°F or steak reaches your desired doneness (medium-rare in about 3–5 minutes per side), or cook shrimp just until pink and opaque (2–4 minutes per side). Transfer the cooked protein to a shallow plate, tent loosely with foil, and allow it to rest so juices redistribute and slices stay juicy and tender. Resting is the quiet transformation that turns hot, stressed protein into succulent slices.
Step 5: Char the Vegetables and Combine
Place the dressed pepper and onion strips into the hot cast iron pan (or onto the grill pan), tossing only occasionally until the skins are just blistered and edges are charred but the peppers remain slightly crisp-tender. Transfer the vegetables back to the resting plate alongside the sliced steak, chicken strips, or whole shrimp so the textures mingle — glossy, slightly smoky flesh meeting bright, charred-sweet pepper ribbons.
Step 6: Warm Tortillas, Assemble and Garnish
Warm flour tortillas in a folded linen-lined basket or short stack on the surface, then build each fajita: a large tortilla topped with a generous portion of the sliced or whole protein, a heap of charred peppers and onions, a dollop of sour cream, a spoonful of chunky salsa or pico de gallo, a small quenelle of guacamole, and a scattering of fresh cilantro leaves. Serve with extra salsa, guacamole and lime wedges on the side and enjoy immediately for the best contrast of warm tortilla and sizzling fillings.
Notes
- Marinate at least 30 minutes and up to 3 hours for best flavor.
- Pat protein dry before searing to ensure a good crust.
- Cook in batches to avoid overcrowding the pan and steaming.
- Let the meat rest for a few minutes before slicing to retain juices.
- Use fresh lime and freshly minced garlic for brightest flavor.