Fajita Tacos Recipe

I absolutely love this recipe because it brings together the vibrant colors and fresh flavors of bell peppers with the perfectly seasoned, juicy steak or chicken to create a mouthwatering feast that’s both Instagram-worthy and soul-satisfying. Plus, the flexibility of customizing each fajita with toppings like guacamole and salsa just adds to the interactive, fun vibe—it’s like hosting a mini fiesta at home!

Enjoy the bold taste of my Fajita Tacos. They star thinly sliced flank steak or chicken breast.

Both cuts are marinated in a mixture of olive oil, chili powder, cumin, and lime juice—much like what you find in a typical fajita marinade. Then they’re grilled, along with a colorful medley of red, yellow, and green bell peppers, onions, and garlic.

Serve the tacos on warm flour tortillas and top with sour cream and salsa.

Ingredients

Flank steak or chicken breast: Lean protein, a requirement for muscle restoration.

Olive oil is good for your heart because it contains healthy fats.

It’s also good for your taste buds because it boosts flavor.

Sweet peppers: Loaded with vitamins A and C; add more than a mere crunch.

Sweetness and depth are added by onion; it contains antioxidants.

Garlic: Immune system booster, robust flavor giver.

Chili powder: Offers warmth and zest.

Cumin: Flavor with a quality of earth.

Helps digestion.

Juice of lime: Sharp, boosts and improves other tastes.

Leaves of cilantro: A garnish that is fresh and herbaceous.

Ingredient Quantities

• 1 pound of flank steak or chicken breast, thinly sliced
• 2 tablespoons of olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Juice of 1 lime
• 8 small flour or corn tortillas
• Fresh cilantro leaves, for garnish
• Sour cream, for serving
• Salsa, for serving
• Shredded cheese (optional)
• Guacamole (optional)

Instructions

1. In a big mixing bowl, mix the sliced flank steak or chicken with olive oil, chili powder, cumin, paprika, oregano, cayenne pepper (if using), minced garlic, salt, and pepper. Toss to coat the meat evenly and let it marinate for at least 15 minutes.

2. Preheat a large skillet or grill pan over medium-high heat. Add the marinated meat and cook until browned and cooked through, about 5-6 minutes for steak and 7-8 minutes for chicken. Remove the meat from the skillet and set aside.

3. Using the same skillet, add a bit more olive oil if needed, then add the sliced onion. Sauté in the skillet for 2-3 minutes until it begins to soften.

4. The onion should be in the skillet too, of course. So that’s two kinds of peppers and an onion in the skillet. Skillet sizzling, presumably. But when I read the part about mixing the peppers with the onion (and maybe imagining them vibrant and crisp, sizzling away), and the very next bit about these cooking on with a low profile for 5 to 7 minutes, I remember why I did a double take.

5. Following the cooking of the vegetables, return the meat to the skillet. Stir the skillet’s contents together to achieve a thorough mixture. Reheat everything until it is piping hot.

6. Extract the juice of a single lime over the skillet’s contents of meat and vegetables, using vigorous stirring to ensure the lime juice makes contact with every part of the meal.

7. Heat the flour or corn tortillas in an alternate skillet or in the microwave until warm and flexible.

8. To put together the fajita tacos, lay a copious portion of the meat and vegetable medley on each warmed tortilla.

9. Garnish with fresh cilantro leaves. Top with any combination of sour cream, salsa, shredded cheese, and guacamole.

10. Enjoy the vibrant and flavorful blend of spices, meat, and vegetables in these delicious fajita tacos. Serve promptly and while hot.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Cutting board
4. Knife
5. Large skillet or grill pan
6. Tongs or spatula
7. Citrus juicer
8. Additional skillet or microwave for warming tortillas
9. Serving utensils or a spoon (for serving toppings)

FAQ

• Q: Can I use a different type of meat for the fajita tacos?A: Certainly, you can use shrimp, tofu, or a combination of vegetables in place of flank steak or chicken breast for a vegetarian option.
• Q: How do I make the fajitas spicier?A: For added heat, either up the amount of cayenne pepper or slice up some jalapeños and toss them into the mix.
• Q: Can I prepare the ingredients in advance?Yes, you can cut up and soak the meat and vegetables in a marinade a day ahead and keep them in the fridge until you’re prepared to cook.
• Q: How can I make the fajita tacos healthier?A: Use tortillas made from whole wheat, reduce the oil, and select low-fat sour cream and cheese.
• Q: Can I grill the meat and vegetables instead of cooking them in a pan?A: Of course, if you want smoky flavor, grilling is the way to go. Just make sure you oil the grill so the veggies don’t stick.
• Q: What is a good substitute for fresh lime juice?You can use lemon juice or bottled lime juice if fresh limes are not around.
• Q: How can I ensure the meat is tender?A: Slice the meat thinly across the grain, then use lime juice to marinate it. The lime juice tenderizes the meat.

Substitutions and Variations

Replace flank steak or chicken breast with portobello mushrooms or tofu for a vegetarian choice.
Substitute avocado oil or vegetable oil for olive oil.
Combine smoked paprika with chipotle powder instead of using regular paprika to incorporate a smoky flavor.
If necessary, replace fresh lime juice with lemon juice or bottled lime juice.
Corn tortillas are gluten-free alternatives to flour tortillas.

Pro Tips

1. Marinade Time For maximum flavor, marinate the flank steak or chicken for at least 1 hour, or up to overnight in the refrigerator. This allows the spices to penetrate the meat deeply.

2. High Heat Searing Ensure your skillet or grill pan is very hot before cooking the meat. A good sear locks in the juices and adds a delicious caramelized flavor to the meat.

3. Uniform Slicing Slice all vegetables uniformly, and consider keeping the slices relatively thin to ensure even cooking and a nice balance between the meat and vegetables in each bite.

4. Tortilla Warming For extra flavor, heat the tortillas directly over a gas flame or a dry skillet until they have char marks. This adds a slight smokiness to your dish.

5. Cilantro Garnish Add fresh cilantro leaves just before serving for a burst of freshness. Consider also squeezing a bit of lime juice directly onto the assembled tacos for an extra zing.