How to Make Fajitas
The sizzling smell of onions, peppers, and garlic as your fajita dish arrives at the table is simply mouthwatering. Classic Tex-Mex fajitas are generally prepared with seared flank steak, chicken, or shrimp, and are accompanied by grilled onions, peppers, garlic, and hot flour tortillas. You can choose to top your fajita with any number of toppings, such as fresh guacamole, sour cream, cheese, and pico de gallo. This quick and easy dinner idea is a fresh and flavorful one-pot meal.
This crucial step is essential in developing that characteristic fajita flavor. In a large sealable plastic bag, combine the oil, lemon juice, and seasonings, such as salt, ancho chili powder, and cumin, as described in this recipe. Next, add your chosen protein, whether it’s steak, chicken, pork or seafood, to the marinade along with a thinly sliced onion and bell pepper. Allow to marinate in the fridge for 30 minutes to an hour.
Preparing the Pan:
After an hour, remove your marinated ingredients from the fridge and allow the meat and vegetables to come to room temperature, then remove from the marinade. Heat about a tablespoon of vegetable or olive oil in a seasoned skillet or coated sauté pan. Add the peppers and onions first, and cook for 15 to 20 minutes or until crisp and tender. Remove the peppers and onions from the skillet.
In the same skillet, heat another tablespoon of oil, if necessary, and sauté the protein (thinly sliced flank steak, chicken, shrimp, etc.), as described in this fajita recipe.
Once the meat is cooked through, serve this dish on a large family-style platter with warmed tortillas on the side and all the accompanying toppings. Your guests will love this forkless, customizable fajita dinner.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.