fajita

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.

Grilled Skirt Steak Fajitas Recipe

For the Steak Fajita Marinade:

(120 milliliters) soy sauce

lime

(120 milliliters) canola oil

(55 grams) packed brown sugar

cumin seed

black pepper

chili powder (see note)

garlic, finely minced (about 1 tablespoon)

For the Fajitas:

red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

onion,

flour

guacamole,

recipe Pico de Gallo,

Sour cream, shredded cheese, and salsa,

For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.

For the Fajitas: While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.

Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.

Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

The best part is that these bowl are pretty quick and it is possible you have most of the ingredients in your fridge right now.

Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

chicken breast

chipotle chili powder

cumin

brown sugar

paprika

onion powder

garlic powder

chili powder

salt and pepper

olive oil

lime juice

basmati rice (hot)

cilantro (chopped)

greek yogurt

avocado

garlic

adobo sauce (from canned chipotle chilies)

honey

red pepper flakes

salt

red pepper (sliced)

orange pepper (sliced)

red romian lettuce (chopped)

pepper jack or cheddar cheese (grated)

tortilla chips (for topping (optional))

Cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.

In a medium size bowl combine the chipotle chili powder, cumin, brown sugar, paprika, onion powder, garlic powder, chili powder, salt and pepper. Add the olive oil and lime juice and whisk together with a fork. Toss with the chicken strips. Set aside while you make the crema.

In a food processor or blender combine the greek yogurt, avocado, garlic, lime juice, adobo sauce, honey, crushed red pepper and salt. Puree until smooth. Add a tablespoon or two of water if it is a a little thick. Taste and add more salt if desired. Set a side.

Heat a large pan or wok until fairly hot. Arrange the chicken (marinade and all) in the pan and cook on high heat until the chicken are golden brown and the chicken begins to caramelize. Turn the chicken on the other side and let them cooked until the other side is just cooked through. Then add the sliced peppers and saute on high heat for about 3 minutes or until slighty soft.

To serve: In a medium sized bowl, add rice and topped with chicken fajitas and lettuce. Add a little cheese to each bowl and then drizzle with the avocado chipotle crema. Top with crushed tortilla chips if desired.

You can go all out and serve these fajitas restaurant-style with grilled peppers and onions, but that's just gilding the lily--well-cooked meat doesn't need much more than a squeeze of lime, some chopped onions and cilantro, and s bit of fresh salsa.

Grilled Marinated Flank Steak Fajitas Recipe

soy sauce

dried ground ancho chile (or 1 tablespoon chili powder)

oregano

sugar

cayenne pepper

cilantro leaves

flank steak (about 1 whole flank steak)

yellow onion, finely diced

flour tortillas, warmed

limes,

Salsa, sour cream, and/or guacamole

Combine soy sauce, ground chile, cumin, oregano, lime juice, sugar, garlic, cayenne, and 2 tablespoons cilantro leaves in a medium bowl. Whisk until sugar is dissolved. Slowly add oil, whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.

Slice steak thinly across the grain, then cut each slice into 1/2-inch pieces. Serve immediately with warm tortillas, diced onions, chopped cilantro, lemon wedges, and salsa as desired.

This spicy, one pot dish has all of the flavours of fajitas in one risotto-like, indulgent dish.

Cheesy Fajita Orzotto | Slimming &amp; Weight Watchers Friendly

turkey mince

orzo

onion (diced)

peppers (diced)

tbsp fajita seasoning

tsp garlic granules

tomato puree

chicken stock cube

600 ml boiling water

lemon (juiced)

coriander leaves

120 g reduced fat Cheddar cheese (grated)

low calorie cooking spray

spring onions (finely sliced to garnish)

Spray

Spray a casserole pan with low calorie cooking spray, and fry the turkey mince, onions and peppers over a medium to high heat for 5-6 minutes, until the mince is opaque and the onions soft.

Add the garlic granules and fajita seasoning and stir well.

Stir

Stir in the tomato puree and allow to cook for a minute, then stir the stock into the water add to the pan and bring to the boil.

Add the orzo to the pan and stir well, ensuring the pasta is covered by the stock.

Reduce

Reduce the heat to a simmer, cover and allow to cook for 15-20 minutes stirring every few minutes to make sure it doesn&#039;t catch on the bottom of the pan.

Uncover

When the orzo is cooked and most of the liquid has been absorbed, uncover and stir in the lemon juice and coriander.

Cook

If there is still excess liquid, cook for a few minutes without the lid on - you want a consistency similar to a risotto. Then stir in the cheese, until it&#039;s melted.

Sprinkle

Sprinkle the top with some sliced spring onions and serve!

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Spray casserole pan with cooking spray. Fry turkey mince, onions and peppers over medium to high heat for 5-6 mins

Add garlic granules and fajita seasoning. Stir well

Add orzo to pan and stir well to cover pasta with stock

Reduce heat to simmer, cover and cook for 15-20 mins stirring every few minutes

Uncover when orzo is cooked and liquid has been absorbed and stir in lemon juice and coriander

Cook for a few minutes if excess liquid is still present uncovered then stir in cheese until melted

Sprinkle top with sliced spring onions and serve

Cheesy Fajita Orzotto - Pinch of Nom

Make shrimp fajitas in minutes with your air fryer. The air fryer perfectly cooks the shrimp. There's a perfect balance of spices that coat the veggies. After air frying, the peppers and onions are still crisp and tender while the shrimp remains juicy. Wrap everything in tortillas, with a squeeze of lime, for a quick and easy...

Air Fryer Shrimp Fajitas

lb raw shrimp, peeled and deveined

c lime juice

Tbsp cumin

Tbsp chili powder

green bell pepper

red bell pepper

white onion

jalapeno peppers

Skip the take-out and make this Chipotle Chicken Fajita Rice Bowl at home! Bright, fresh and slightly spicy. It's everything you love about Chipotle's fajita bowl, like cilantro lime rice, chipotle chicken, caramelized peppers and onions with all the toppings yet a fraction of the calories.

Chipotle Chicken Fajita Rice Bowls

chicken breasts

juice of 1 a lime

taco/fajita seasoning

chipotle pepper peppers

olive oil spray

red bell pepper,

orange bell pepper,

yellow bell pepper,

green bell pepper,

sweet onion, sliced int 3/4 inch thick strips or any onion will do

kosher salt,

corn

(15 ounce) can black beans,

cilantro lime rice*

pico de gallo, optional

plain nonfat greek yogurt

avocado,

cilantro leaves, optional

cheese,

sauce,

tortilla chips, optional

In a large bowl combine the chicken, olive...

In a large bowl combine the chicken, olive oil, lime zest and juice and seasonings. Toss everything to coat and set off to the side.

Meanwhile I get a little more prepping out...

Meanwhile I get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Transfer to a clean bowl. Also, drain and rinse 1 (15 ounce) can of black beans.

In a 12-inch nonstick or cast iron skillet,...

In a 12-inch nonstick or cast iron skillet, spray with olive oil spray and preheat medium to medium high. If using cast iron, you may need to adjust the heat throughout so the chicken doesn't burn.

Once the pan is hot, work in batches...

Once the pan is hot, work in batches (if necessary) cook the chicken for about 6 to 8 minutes per side or until fully cooked. Then transfer the cooked chicken to a nearby cutting board and repeat with the remaining chicken.

Chop the chicken into small, bite-size pieces and...

Chop the chicken into small, bite-size pieces and keep the chicken warm under foil.

To the same skillet the chicken was in,...

To the same skillet the chicken was in, add in the peppers and onions with a pinch of salt. Toss and cook undisturbed until they have good color and are cooked to your preference. About 20 (for more firm) to 30 minutes (for more tender). Transfer to a serving bowl.

Basically this pasta is everything you love about fajita's&nbsp;AND everything you love about enchiladas! It's the best of both worlds.&nbsp;

Fajita Chicken and Enchilada Pasta

penne pasta or other short cut pasta

olive oil (divided)

smoked paprika or paprika

red pepper flakes (optional)

kosher salt

red bell pepers (sliced)

onion (sliced)

garlic (minced

enchilada sauce

lime (juiced)

cheddar cheese

avocado (diced (optional))

cilantro (for garnish)

Bring a large pot of water to a boil and boil pasta according to package directions, drain and set aside.

In a small bowl combine the chipotle chili powder, cumin, paprika, brown sugar, chili powder, crushed red peper, salt and pepper. whisk to combine and set aside. Place the chicken in a medium size bowl and toss with one tablespoon olive oil and half of the spice mixture (reserve the remaining half).

Heat a large (very large) sided skillet over medium high heat and add a tablespoon of olive oil. Add the chicken and cook until browned all over, about 4 to 5 minutes. Remove from the skillet and set aside. In the same skillet add a drizzle more of olive oil (only if needed), then add the red peppers and onions. Cook for about 5 minutes, just until the veggies start to soften. Reduce the heat to medium and add the garlic. Cook for one to two minutes and add the enchilada sauce, lime juice and the reserved spice mixture. Stir back in the chicken and add the cheese. Cook for 1 to 2 minutes or until the cheese starts to melt into the sauce (the cheese does not need to be fully melted). Add the pasta and avocado (if using), toss well. Serve garnished with fresh cilantro.

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Top 24 fajita recipes from across the web

The most viewed fajita recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Skirt Steak Fajitas Recipe

Fiesta Chicken + Cilantro Lime Rice...

Grilled Marinated Flank Steak Fajit...

Cheesy Fajita Orzotto | Slimming &a...

Air Fryer Shrimp Fajitas

Chipotle Chicken Fajita Rice Bowls

Fajita Chicken and Enchilada Pasta

Hawaiian Hula Pork Fajitas with Pin...

Spatchcock Chicken Quesadillas

Spinach & Mushroom Quesadilla Recip...

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Steak Fajita Bowls {Whole30, Keto}

Tequila Lime Fish Tacos with Kale

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Skillet Chicken Fajitas Recipe

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Easy Chicken Fajitas

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Fajita-style pasta

The most viewed fajita recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mingle's Ultimate Chicken Fajit...