These sizzling fajitas bring authentic Mexican flavors straight to your dinner table in just one hour. With a perfect balance of tender meat and crisp vegetables, this classic dish delivers a protein-packed meal that’s both healthy and satisfying.
Ready in three simple steps – prep, marinate, and cook – these fajitas offer an impressive 28g of protein while keeping carbs low at just 6g per serving. The 30-minute marinade time ensures maximum flavor absorption, making every bite burst with southwestern zest.
Ingredients for Sizzling Fajitas
- Protein: 1½ lbs of your choice – steak (flank/rump/skirt), chicken, or large shrimp
- Seasoning Mix: 1 tsp each of chili powder and cumin, ½ tsp smoked paprika, ½ tsp oregano
- Aromatics: 3 cloves minced garlic, juice from 1 lime
- Oil: 2 tbsp divided (canola or olive oil)
- Seasonings: 1 tsp Kosher salt, ½ tsp black pepper, ¼ tsp liquid smoke (optional)
- Vegetables: 3 bell peppers (any color) and 1 large onion, sliced into strips
- For Serving: Warm flour tortillas, salsa/pico, guacamole, sour cream, fresh cilantro
Step-by-Step Instructions
- Marinade Prep: Combine 1 tbsp oil with spices, garlic, lime juice, and seasonings in a zip-top bag. Add meat and marinate 30 mins to 3 hours.
- Veggie Prep: Toss sliced vegetables with remaining oil, salt, and pepper in a separate bag.
- Pre-cooking: Remove meat from fridge 20 minutes before cooking. Preheat grill or stovetop to medium-high heat.
- Cook Protein: Grill/cook meat until desired doneness – 3-5 minutes per side for steak/chicken, 2-4 minutes for shrimp.
- Rest Meat: Let meat rest under foil while cooking vegetables.
- Cook Vegetables: Cook in cast iron or grill pan until charred but still crisp-tender.
- Serve: Arrange with warm tortillas and all toppings. Perfect with Mexican rice and refried beans!
Cooking Techniques
This fajita recipe works beautifully on both a grill and stovetop! For the best charred edges on your meat, get your cooking surface nice and hot before starting. If you’re using a cast iron pan, let it heat up for 3-4 minutes before adding your ingredients – you’ll know it’s ready when a drop of water sizzles and dances on the surface.
When cooking your meat, resist the urge to move it around too much. Just flip it once and let those wonderful brown spots develop.
Mix and Match Options
Feel free to customize these fajitas to your taste! Switch between chicken, steak, or shrimp – they all work great with this marinade. For the peppers, any color will do, though mixing different colors makes for a prettier plate.
Not a fan of regular onions? Sweet onions or even shallots work too. You can also add mushrooms, zucchini, or summer squash to bump up the veggie content.
Serving Tips
Want to create a real fajita feast? Set up a fun DIY fajita bar! Warm your tortillas wrapped in foil in a low oven or in the microwave under a damp paper towel. Place all your toppings in separate bowls – guacamole, sour cream, different salsas, shredded cheese, and lime wedges.
Add some Mexican rice and refried beans on the side, and you’ve got a spread that’ll make everyone happy. Don’t forget to serve your meat and veggies on a hot plate or skillet to keep them warm throughout dinner!
Storage and Leftovers
Store any leftover meat and vegetables separately in airtight containers in the fridge – they’ll stay fresh for up to 3 days.
To reheat, give them a quick spin in a hot skillet to keep that nice char and prevent them from getting soggy. You can also turn leftovers into quick quesadillas, taco salads, or rice bowls for a totally new meal!
Fajitas
Equipment
- Grill or stovetop
- Cast iron pan
- Resealable bags
Ingredients
For the Fajitas
- 1 1/2 lbs steak (flank, rump or skirt), chicken or large shrimp uncooked, peeled, deveined
- 1 teaspoon chili powder
For Serving
- Warm flour tortillas
Instructions
- In a gallon size resealable bag add 1 tablespoon of oil, chili powder, cumin, paprika, garlic, oregano, lime juice and salt and pepper. Add meat, seal bag and toss to coat. Allow to marinate in the refrigerator for 30 minutes or up to 3 hours.
- Add vegetables to a gallon resealable bag. Season with a pinch of salt and pepper and remaining 1 tablespoon oil and shake gently to coat. Set aside or refrigerate until ready to cook.
