Are you in the mood for a Mexican fiesta? Then let’s make some Chicken and Steak Fajitas and of course don’t forget the Margaritas!

The key to making perfectly cooked fajitas is marinating your fajita meat and vegetables overnight. Simply combine your favorite fajita seasoning mix with water, olive oil, and lime juice and you instantly have an easy marinade for your fajitas. I usually buy the individual seasoning packets of fajita mix and they work perfectly!

The secret to restaurant-worthy fajitas is using a cast iron skillet. The cast iron retains heat in your skillet allowing your meat to achieve that signature fajita char on the outside and tender juiciness on the inside.

One of my secret ingredients in this fajita recipe is combining mini sweet peppers with the onions and bell peppers. If you are not a fan of sweet peppers then substitute with more bell peppers. That’s why I love fajitas, they are so versatile to prepare. If you don’t care for chicken, substitute with more steak, or try using shrimp instead. If you are looking for vegetarian-style fajitas, amp up the onions and peppers, then add some mushrooms, tofu, or your favorite vegetables and top with some cooked black beans. Whatever your preference, fajitas will always taste amazing!

Let’s get to cookin’! Here’s what you’ll need…

Ingredients:

• ½ cup fajita seasoning mix (or 3 individual seasoning packets)
• ¾ cup water
• 3 tbsp. olive oil
• 1 ½ tbsp. lime juice
• 3 boneless skinless chicken breasts (1-2 lbs.)
• 1-2 lbs. skirt or flank steak, cut into thirds or 8-inch pieces
• 3 medium onions, sliced
• 2 green bell peppers, sliced
• 1 lb. mini sweet peppers, sliced
• 3 (1-gallon) storage plastic bags
• 1 ½ tbsp. olive oil, divided

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Servings Suggestions:

• flour tortillas
• cheddar cheese, shredded
• pico de gallo
• sour cream
• guacamole
• jalapenos, sliced
• cilantro, chopped

Instructions:

The Day Before

1. In a medium bowl, mix fajita seasoning mix, water, olive oil, and lime juice until well combined for the marinade. Set aside.

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2. In a gallon storage plastic bag, add the chicken and 1/3 of the fajita marinade. Seal the bag closed with as little air as possible.

Toss the bag around a few times to completely cover all of the chicken with the marinade. Store in refrigerator to allow the chicken to marinade overnight.

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3. In a gallon storage plastic bag, add the steak and 1/3 of the fajita marinade. Seal the bag closed with as little air as possible.

Toss the bag around a few times to completely cover all of the steak with the marinade. Store in refrigerator to allow the steak to marinade overnight.

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4. In a gallon storage plastic bag, add the onions, peppers, and 1/3 of the fajita marinade. Seal the bag closed with as little air as possible.

Toss the bag around a few times to completely cover all of the onions and peppers with the marinade. Store in refrigerator to allow the onions and peppers to marinade overnight.

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Fajita Day

1. Take the plastic bags of marinated meat and vegetables out of the refrigerator to slowly get to room temperature, about 30 minutes to 1 hour before cooking time.

2.Preheat oven to 190 degrees F. Lightly spray an 11×13 baking dish with non-stick cooking spray and set aside.

Cooking the Chicken –

3. Heat a large cast iron skillet over medium heat.

4. Coat the bottom of the skillet with ½ tbsp. olive oil.

5. Sear the chicken breasts for about 7-8 minutes on each side, or until the chicken has an internal temperature of 165 degrees F.

Remove the chicken from the skillet and transfer to a large cutting board. Let the chicken rest for a few minutes before slicing into strips.

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6. Transfer the sliced chicken to the prepared baking dish and keep warm in the preheated oven.

7. If needed, scrape and toss any griddle in the skillet before moving on to the next step.

Cooking the Steak –

8. Increase skillet temperature up to medium-high heat.

9. Coat the skillet again with ½ tbsp. olive oil.

10. Sear the steak for about 4 minutes on each side (may have to cook all the steak into two separate batches).

Remove the steak from the skillet and transfer to the large cutting board. Let the steak rest for a few minutes before slicing into strips.

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11. Transfer the sliced steak to the baking dish and keep warm in the oven.

12. If needed, scrape and toss any griddle in the skillet before moving on to the next step.

Cooking the Onions and Peppers –

13. Decrease skillet temperature down to medium heat.

14. Coat the skillet again with ½ tbsp. olive oil.

15. Sauté the onions and peppers for 5-10 minutes, stirring frequently (may have to cook all the vegetables into two separate batches).

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16. Transfer the cooked onions and peppers to the baking dish and keep warm in the oven before serving.

17. Serve over flour tortillas and top with your favorite toppings. Enjoy!