Fajitas
Home cooking
Slice the peppers and onions to similar thickness and cook in batches if the pan is crowded. Warm the tortillas separately so the vegetables can go straight from the skillet to the table.
- Servings (recipe yield)
- 4 servings
- Prep time
- 20 min
- Cook time
- 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1/4 cup + 1/2 tsp Lime Juice, divided
- 3 Tbsp Olive Oil, divided
- 4 cloves Garlic, crushed
- 3 tsp Soy Sauce, divided
- 1 tsp Salt
- 1/2 tsp Liquid Smoke
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Black Pepper
- 1 lb Chicken Breasts or Skirt Steak, bones/skin removed
- 2 Tbsp Water
- 1 large Spanish Onion, thinly sliced
- 1/2 each Green, Red, and Yellow Bell Pepper, thinly sliced
Instructions
- Combine 1/4 cup lime juice, 2 Tbsp of the oil, garlic, 2 tsp soy sauce, the salt, liquid smoke, cayenne pepper, and black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
- Combine water, remaining soy sauce and lime juice, and a dash of salt and pepper - set aside.
- Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
- Cut meat into thin strips - set aside and keep warm.
- In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and pour reserved liquid mixture over onions and peppers.
- Toss together meat, onions, and peppers.
- Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license