Description
Delicious, restaurant-quality fajitas prepared in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 lb skirt steak (or chicken breast for a lighter option)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 bell pepper, sliced
- 1 large onion, sliced
- Salt and pepper, to taste
- 8 small flour tortillas (or corn tortillas for a gluten-free option)
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro, and lime wedges
Instructions
- In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Add skirt steak (or chicken) and marinate for at least 10 minutes.
- Prepare a grill or large skillet over medium-high heat.
- Add marinated steak (or chicken) to the hot grill or pan. Cook for about 5-7 minutes on each side for medium-rare (5-6 minutes for chicken until it reaches 165°F).
- Toss sliced bell pepper and onion into the pan with a splash of olive oil and sauté for about 5 minutes until they are tender and slightly charred.
- Remove cooked meat, let it rest for a couple of minutes, then slice it thinly against the grain.
- Warm tortillas in the same pan for a minute, then assemble by layering sliced meat, sautéed veggies, and desired toppings inside the tortillas.
Notes
Feel free to adapt the recipe to your dietary preferences by swapping the meat for shrimp, tofu, or lean turkey breast. Whole wheat tortillas can also be used for added fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: fajitas, quick meal, Mexican cuisine, dinner recipe, weeknight dinner