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Sizzling Fajitas with Marinade magic

Sizzling Fajitas with Marinade Magic

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 generous fajita dinners

Equipment

  • Heavy skillet or cast‑iron pan (12″ is perfect)
  • Tongs or Silicone Spatula
  • Mixing bowl or zip‑top bag for marinade
  • Sharp chef’s knife and cutting board
  • Measuring spoons and cups
  • Optional: meat thermometer
  • Plate covered with foil or warm oven rack to keep fajitas hot

Ingredients
  

For the Meat & Marinade

  • 1½  lb boneless chicken breasts or beef flank if making Fajitas De Res, thinly sliced
  • 2  Tbsp olive oil plus extra for cooking
  • ¼  cup fresh lime juice approx. 2 limes
  • 3  garlic cloves minced
  • 2  tsp ground cumin
  • 2  tsp smoked paprika
  • 1  tsp chili powder
  • ½  tsp onion powder
  • ½  tsp dried oregano
  • ½  tsp salt more to taste
  • ¼  tsp coarse black pepper

Tip: This is the foundation for a stellar Fahijatas Seasoning Recipe—tweak spices to your taste for a signature twist!

Vegetable Toppings

  • 1 large red bell pepper thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 1 jalapeño thinly sliced (optional, for heat)

To Serve

  • 8 warm flour or corn tortillas
  • ½  cup shredded cheddar or Mexican blend cheese
  • Chopped fresh cilantro
  • Lime wedges
  • Salsa or pico de gallo
  • Sour cream or crema

Optional Sides

  • Guacamole or sliced avocado
  • Rice and beans
  • A side salad or grilled corn

Instructions
 

Slice and Marinate

  1. Thinly slice chicken breasts (or flank steak) across the grain into ½‑inch strips.
  2. In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, onion powder, oregano, salt, and pepper.
  3. Add meat strips to marinade, tossing to coat thoroughly.
  4. Cover and refrigerate for at least 15 minutes—or for deeper flavor, marinate 1–2 hours (up to overnight).

Prep the Veggies

  1. As the meat marinates, slice bell peppers, onion, and jalapeño (if using). Set aside.

Heat the Skillet

  1. Heat your skillet or cast‑iron pan over medium‑high heat with a drizzle of oil until shimmering—this is your sizzle moment.

Cook the Meat

  1. Remove meat from marinade, shaking off excess (reserve marinade).
  2. Sear meat strips in a single layer, cooking ~2–3 minutes per side until browned and cooked through (internal temp 165 °F for chicken; 145°F for beef).
  3. Remove cooked meat to a warm plate; keep covered.

Sear the Vegetables

  1. In same skillet, add another splash of oil.
  2. Toss in sliced onions and peppers, cooking 4–5 minutes until they start to caramelize, stirring occasionally.

Combine for the Sizzle

  1. Return meat to skillet along with reserved marinade. Cook together 2–3 minutes until everything is heated through and sizzling beautifully. Sprinkle chopped cilantro on top. This is your classic restaurant sizzle.

Tortilla Time

  1. Wrap tortillas in foil and warm in a low oven (around 250 °F) or microwave under a damp towel until soft.

Build & Serve

  1. Serve sizzling meat and veggies right on the skillet or transfer to a platter. Let everyone assemble their fajitas—top with cheese, fresh salsa, sour cream, lime juice, and a sprinkle of cilantro.