Ingredients
1 lb flank steak, thinly sliced against the grain
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
3 bell peppers (red, yellow, orange), thinly sliced
1 large onion, thinly sliced
3 tablespoons olive oil, divided
1/4 cup fresh lime juice
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
4 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
8–12 flour tortillas, warmed
Optional toppings: sour cream, salsa, guacamole, fresh cilantro, shredded cheese
Instructions
Step 1: Prepare the Marinade. In a large bowl or a resealable plastic bag, whisk together 1 tablespoon of olive oil, lime juice, soy sauce, chili powder, cumin, smoked paprika, minced garlic, onion powder, dried oregano, salt, and black pepper until well combined.
Step 2: Marinate the Meat. Add the sliced flank steak and chicken strips to the marinade. Toss to ensure all pieces are thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to penetrate.
Step 3: Prepare the Vegetables. While the meat is marinating, slice the bell peppers and onion into thin strips. Set aside.
Step 4: Cook the Steak. Heat 1 tablespoon of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Remove half of the steak from the marinade, shaking off excess. Add to the hot skillet in a single layer without overcrowding. Cook for 2-3 minutes per side for medium-rare, or until desired doneness, ensuring a nice sear. Remove steak from the skillet and set aside on a plate, tented with foil to keep warm. Repeat with the remaining steak.
Step 5: Cook the Chicken. Add the remaining 1 tablespoon of olive oil to the same skillet. Remove half of the chicken from the marinade. Add to the hot skillet and cook for 4-6 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and add to the plate with the steak. Repeat with the remaining chicken.
Step 6: Sauté the Vegetables. Add the sliced bell peppers and onion to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and slightly caramelized.
Step 7: Combine & Serve. Return the cooked steak and chicken to the skillet with the sautéed vegetables. Toss everything together to combine and heat through for about 1-2 minutes. Squeeze fresh lime juice over the top.
Step 8: Warm Tortillas. Warm your tortillas in a dry skillet, microwave, or oven.
Step 9: Serve Sizzling! Transfer the sizzling fajita mixture to a serving platter or individual plates. Serve immediately with warm tortillas and your favorite toppings.
Notes
For best results, do not overcrowd the skillet when cooking the meat and vegetables; cook in batches if necessary to ensure a good sear and even cooking. Adjust spice levels to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner Dishes
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe (approx. 2 tacos)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
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