Yield: 4 Servings
Scott Nowell
A decent and quick Fajita, you could substitute any meat, chicken or shrimp here. The heat level is moderate, so increase the pepper flakes if you like a little more intensity.
Protein (Pick 1 or mix & match for 1 lb total)
- 1lb top sirloin steak (substitute any)
- 1lb boneless, skinless chicken breast or thighs
- 1lb raw shrimp, shelled and deveined
Marinade
- 2TBS olive oil
- 2TBS lime juice
- 1garlic clove, finely minced
- ½tsp chili powder
- 1-2tsp cumin
- ¼tsp hot pepper flakes
- ½tsp black pepper
- 1tsp salt
- ¼-¾cup water or stock
Fajitas
- 810-inch flour tortillas
- 1-2TBS olive oil
- 1onion
- 2small sweet bell peppers, of your choice (green, red, or yellow), seeded
- instant potato flakes (don’t laugh! This is magic thickening stuff)
Toppings
For Chicken:
Slice chicken into thin strips about 2-inches long.
For Shrimp:
Although big shrimp are great, whole shrimp make a messy fajita. Depending on the size you have, cut into smaller bite size pieces. Remove tail If present.
For flank steak:
The grain in flank runs the length of meat, so cut it into 4-inch pieces, and then slice those across the grain into thin strips. Cut each piece in half to make pieces about 2-inches long.
For other steaks:
Determine the direction of the grain and cut across that. Some steaks like sirloin the grain is through the thickness of the cut. Either cut into 4-inch strips and then slice these thin with the knife tilted sideways at a 45-degree angle. Cut each piece in half to make bite sized pieces about 2-inches long.
Alternate for steak:
Use a Jaccard on steak to tenderize. Marinate whole piece, cook to 120-125F. Remove to cutting board, rest then slice as above.
Marinate protein:
In bowl, mix together 1 TBS olive oil, 2 TBS lime juice, a finely minced clove of garlic, ½-tsp chili powder, 1- to 2-tsp cumin, ¼-tsp hot pepper flakes (🌶️ or more 🌶️🌶️🌶️😊), ¼- to ½-cup water or stock, ½-tsp black pepper & 1-tsp salt.
Add protein and stir to coat, set aside for 15 to 30 minutes.
Prep onions & peppers:
Cut onions in half lengthwise then remove ¼- to ½-inch of the root & stem ends and thinly julienne, cut the peppers into strips the same width as the onions.
Cook fajita mix:
In a large non-stick or cast-iron skillet over medium high heat, heat a TBS or two of olive oil.
Add the onions & peppers and sauté for 5 to 8 minutes, until softened and slightly browned. Transfer to a bowl and set aside.
Scoop the protein from the marinade and add to the skillet, sear and sauté until it is nearly cooked through. Pour remaining marinade into skillet. Bring to boil and mix. If needed, add ¼- to ½-cup of water or stock to the bowl and mix to pick up the remaining marinade. Add to skillet.
Return onions and peppers to skillet. Sauté for a minute or two. Add the water/marinade to the skillet, mix and bring to a boil. If it is too thin, add instant potato flakes to the liquid in the pan, 1-tsp at a time, stir. Repeat until you get the desired consistency. Taste and adjust seasoning. Remove from heat.
To serve:
Spoon a portion of the fajita mixture down the center of each tortilla, top with your desired toppings, fold bottom of tortilla up over filling, fold the sides in, overlapping.
