fajita recipe
Forget boring Tuesday tacos! Fajitas are here to save your weeknight dinner routine. They're sizzling, flavorful, and insanely easy to make. Plus, they're totally customizable – chicken, steak, veggie, or all of the above? You're the fajita master!
Ingredients
The Protein Powerhouse (choose one or get adventurous and use both!):
- 1 pound boneless skinless chicken breasts, thinly sliced (go for the thin-sliced kind, or slice them yourself – trust me, it makes a difference!)
- 1 pound flank steak thinly sliced against the grain (against the grain is key for maximum tenderness!)
The Sizzling Symphony of Veggies:
- 1 large onion thinly sliced
- 2 bell peppers any color combination you like!, thinly sliced
- Optional: 1 poblano pepper thinly sliced (for a little kick!)
The Flavor Fiesta:
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning store-bought works great, or you can make your own – see the "Tips and Tricks" section below!
- ½ teaspoon chili powder optional, for a smoky touch
- ¼ teaspoon ground cumin ditto!
- Salt and freshly ground black pepper to taste don't skimp on the fresh pepper!
The Tortilla Trio:
- 8-10 flour tortillas warmed for maximum deliciousness
The Toppings Tango (choose your favorites!):
- Shredded cheese cheddar, Monterey Jack, or a combo – cheese is life!
- Sour cream for a cooling counterpoint
- Salsa because duh, salsa!
- Chopped cilantro freshness alert!
- Guacamole because avocado makes everything better
- Lime wedges for that extra citrusy zing
Instructions
- Prep Party: Slice your chicken or steak (or both!) nice and thin. This is key for even cooking and maximum fajita satisfaction. Thinly slice your onion, peppers, and poblano pepper (if using). In a small bowl, combine your olive oil, fajita seasoning, chili powder (optional), cumin (optional), salt, and pepper.
- Heat It!: Fire up your largest skillet or griddle over medium-high heat. Let it get nice and hot – you want that sizzle when the meat hits the pan!
- Searing Success: Add half of your meat to the hot pan and don't crowd it! Let it cook undisturbed for a minute or two until it starts to brown nicely. Then, using tongs, give it a good toss and cook for another 2-3 minutes, or until cooked through. Repeat with the remaining meat. Pro tip: Don't overcook the meat, or it will become dry and chewy. Aim for juicy, tender fajita perfection!
- Veggie Victory: Once your meat is cooked, remove it from the pan and set it aside. Add your sliced veggies to the pan and cook for 3-4 minutes, or until softened and slightly browned. Season with a little salt and pepper to taste.
- Fiesta Time!: Warm your tortillas according to package instructions (microwave, oven, stovetop – you do you!). Pile some cooked meat and veggies onto each warmed tortilla. Top with your favorite fajita fixings – cheese, sour cream, salsa, cilantro, guacamole, the works! Squeeze a lime wedge over everything for a burst of freshness. Fold it up, take a bite, and prepare to be amazed!
