Would you believe I’ve never tried to make fajitas before last weekend? I wanted to try something new, though, so I made chicken and steak varieties, and messed around with the recipe a bit until I got the spices right. Everyone loved them, so I think it was a success!
- 6-8 Tbsp. vegetable oil, divided
- 4 Tbsp. lemon or lime juice
- 3 tsp. kosher salt, plus additional to taste
- 3 tsp. dried oregano
- 4 tsp. cumin
- 2 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. red pepper flakes
- 3 lbs. boneless, skinless chicken breasts or flank steak, cut into thin strips
- 3 bell peppers, thinly sliced (I like to use a variety of colors)
- 1 white onion, thinly sliced
Make marinade: In large bowl, combine 4 Tbsp. vegetable oil, lemon or lime juice, 3 tsp. kosher salt, oregano, cumin, garlic powder, chili powder, paprika, and red pepper flakes. Toss with chicken or steak and refrigerate for 3-5 hours.
In large skillet, saute peppers and onions with remaining oil and salt to taste on medium heat until tender. Remove from skillet and keep warm.
In same skillet, saute chicken or steak for five to six minutes until cooked through (do this in batches so you don’t crowd the pan). Discard remaining marinade. Add peppers and onions to pan with meat and heat through.
Serve on tortillas with favorite toppings such as rice, lettuce, shredded cheese, sour cream, and avocado.
