Chicken, Steak, or Shrimp Fajitas Recipe
Delicious and versatile Fajitas featuring your choice of chicken, steak, or shrimp marinated in a zesty blend of chili powder, cumin, and lime juice, then grilled alongside colorful bell peppers and onions. Served with warm tortillas and classic toppings, this meal is perfect for a flavorful and festive dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including marinating time)
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Protein and Marinade
- 1 ½ lbs steak (flank, rump, or skirt), chicken, or large shrimp (uncooked, peeled, deveined)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 cloves garlic, minced
- Juice from 1 lime
- 2 tablespoons oil (canola or olive oil, divided)
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon liquid smoke (optional)
Vegetables
- 3 bell peppers (red, yellow, orange or green), seeded and sliced into strips
- 1 large red or yellow onion, sliced into strips
To Serve
- Warm flour tortillas
- Salsa or pico de gallo
- Guacamole
- Sour cream
- Cilantro, for garnish
Instructions
- Marinate the Meat: In a gallon-size resealable bag, combine 1 tablespoon of oil, chili powder, cumin, smoked paprika, minced garlic, dried oregano, lime juice, kosher salt, black pepper, and optional liquid smoke. Add the meat of choice, seal the bag securely, and toss to coat thoroughly. Refrigerate and marinate for at least 30 minutes and up to 3 hours to enhance flavor.
- Prepare the Vegetables: Place the sliced bell peppers and onion in a separate gallon-size resealable bag. Season with a pinch of salt and black pepper, add the remaining 1 tablespoon of oil, and shake gently to coat the vegetables evenly. Set aside or refrigerate until ready to cook.
- Bring Meat to Room Temperature: Remove the marinated meat from the refrigerator about 20 minutes before cooking to allow it to reach room temperature for even cooking.
- Preheat Grill or Stove: Preheat your grill to medium-high heat and lightly grease the grates with oil. Alternatively, heat a heavy cast iron or grill pan over medium-high heat with a small amount of oil if cooking on the stovetop.
- Cook the Meat: Place the chicken or steak on the grill or pan. Cook for 3-5 minutes per side, flipping only once, until chicken reaches an internal temperature of 165°F or steak reaches medium rare doneness. Remove the meat, cover loosely with foil, and let rest to retain juices. For shrimp, cook on the grill or pan for 2-4 minutes on each side until just pink, flipping once.
- Cook the Vegetables: Add the prepared bell peppers and onions to a cast iron or grill pan and cook over medium-high heat. Toss occasionally until the vegetables are charred slightly and tender but still crisp, avoiding overcooking.
- Assemble and Serve: Serve the cooked meat and vegetables with warm flour tortillas, salsa or pico de gallo, guacamole, sour cream, and garnish with fresh cilantro for a complete fajita experience.
- Enjoy Your Meal: For a heartier dinner, pair your fajitas with traditional Mexican sides like rice and refried beans, and enjoy a festive, satisfying meal with family or friends.
Notes
- Marinating the meat longer intensifies the flavor and tenderizes it.
- Letting the meat rest after cooking keeps it juicy and flavorful.
- You can adjust the amount of chili powder for spiciness preference.
- If using shrimp, avoid overcooking to maintain tenderness.
- Substitute corn tortillas for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days and reheated.
