Tex-Mex Fajitas
Bring the bold, zesty flavors of your favorite Tex-Mex restaurant home with these sizzling fajitas. Tender strips of marinated steak or chicken are grilled to perfection alongside colorful peppers and onions, then wrapped in warm tortillas and topped with your choice of fixings. This recipe is perfect for a festive family dinner or a casual get-together with friends. With a little advance prep and a hot grill, you can create an irresistible Tex-Mex feast that will have everyone coming back for seconds!
Ingredients
- 2 lbs skirt or flank steak, or boneless skinless chicken breasts, sliced against the grain
- 3 bell peppers (mix of colors), sliced
- 1 large onion, sliced
- 12 flour tortillas
Marinade
- 1/2 cup pineapple juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1/2 tsp oregano
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together all marinade ingredients. Add the sliced steak or chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours, up to 8 hours.
- Heat a large cast iron skillet over high heat. Working in batches, remove the meat from the marinade and cook for 2-3 minutes per side until charred on the outside but still juicy in the middle. Transfer to a plate.
- In the same skillet, add a drizzle of oil and sauté the peppers and onions for 4-5 minutes until tender-crisp. Season with salt and pepper.
- Return the meat to the skillet and toss with the veggies. Squeeze the juice of 1 lime over top.
- Serve the sizzling fajita mixture immediately with warm tortillas and your favorite toppings like guacamole, salsa, sour cream, and cilantro. Enjoy!
Top Tips
- The key to great fajitas is a flavorful marinade. Don’t skimp on the citrus, garlic, and spices! Marinate the meat as long as possible for maximum tenderness.
- Slice the meat thinly against the grain for the most tender, easy-to-eat pieces. Aim for strips about 1/4-inch thick.
- Get your skillet screaming hot before adding the meat to achieve a good sear and char on the outside. Cook in batches if needed to avoid overcrowding the pan.
- Warm your tortillas on the grill or wrapped in foil in the oven so they’re soft and pliable. Cold tortillas will crack and break.
- Set out a variety of toppings so everyone can customize their fajitas. Must-haves include guacamole, pico de gallo, sour cream, shredded cheese, and fresh cilantro.
- Fajitas are a great make-ahead meal. You can marinate the meat and slice the veggies in advance, then just grill and serve when ready to eat.
Give this recipe a try for your next taco night and experience the sizzling, festive flavors of restaurant-style fajitas right in your own home. With a little time and a hot grill, you can create a memorable Tex-Mex meal that is sure to satisfy!
Can Beef Empanada Filling Be Used in Tex-Mex Fajitas?
Transforming the rich flavors of an authentic beef empanadas recipe into Tex-Mex fajitas is a delightful twist. The seasoned beef, often spiced with onions, peppers, and fragrant spices, can seamlessly fill those warm fajita tortillas. This fusion creates a mouthwatering blend of Hispanic cuisines, perfect for adventurous food lovers.
Nutritional Guide
based on 6 servings that each include 2 fajita tacos:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 820 |
| Protein | 55 g |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 75 g |
| Fiber | 5 g |
| Sugars | 16 g |
| Sodium | 1180 mg |
Please note that the nutritional information is an estimate based on the ingredients listed. Actual values may vary depending on the specific ingredients used, portion sizes, and any additional toppings. The sodium content is relatively high due to the soy sauce and Worcestershire in the marinade. For a lower sodium option, use low-sodium soy sauce or omit it altogether.
