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Steak or Chicken Fajitas

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This dish promises a delightful mix of smoky, spicy, and savory flavors, perfect for a satisfying meal that will make you forget about restaurant fajitas.


  • skirt steak or chicken (breasts or tenders)
  • 2 bell peppers
  • 2 medium sweet onions
  • avocado oil
  • soft tortillas (warmed)
  • taco fixings (sour cream, shredded cheese, whatever)


  • 1 tbsp tajin
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp chopped garlic
  • 1 tbsp avocado oil
  • 2 tbsp soy
  • 2 tbsp Worcestershire
  • 1 tbsp brown sugar
  • 1 tbsp mexican oregano
  • 1/2 tbsp smoked paprika
  • 3 juiced limes

Reserve 1 tbsp of the marinade


  1. Prepare the Marinade:

    • In a bowl, combine 1 tbsp each of Tajin, cumin, chili powder, chopped garlic, avocado oil, Mexican oregano, brown sugar, and smoked paprika.
    • Add 2 tbsp each of soy sauce and Worcestershire sauce.
    • Squeeze in the juice of 3 limes.
    • Whisk everything together until well combined.
    • Reserve 1 tbsp of this marinade for later use.
  2. Marinate the Meat:

    • If using skirt steak, tenderize it first if possible. For chicken, choose either breasts or tenders.
    • Place your choice of meat in a ziplock bag or a shallow dish.
    • Pour the marinade over the meat, ensuring it’s well coated.
    • Seal or cover, and marinate in the refrigerator overnight. This allows the flavors to penetrate the meat, making it tender and flavorful.
  3. Grill the Meat:

    • Remove the steak or chicken from the marinade and pat it dry.
    • For steak: Preheat your grill to its hottest setting. Grill the steak until it reaches an internal temperature of 135°F. This should give you a nice medium doneness after carryover cooking.
    • For chicken: Grill over medium heat until the internal temperature reaches 160°F. It will carry over to the safe 165°F as it rests.
  4. Cook the Vegetables:

    • Slice 2 bell peppers and 2 medium sweet onions.
    • In a pan, heat some avocado oil over medium heat.
    • Add the sliced onions and peppers, and sauté them with the reserved marinade. Cook until they reach your desired level of tenderness. The marinade will add a flavorful glaze to the vegetables.
  5. Assemble the Fajitas:

    • Slice the grilled meat against the grain into thin strips.
    • Warm some soft tortillas in the oven or on the grill for a few seconds on each side.
    • Lay out the tortillas and add a portion of the meat and sautéed vegetables to each.
    • Offer a variety of taco fixings like sour cream, shredded cheese, and other preferred toppings so everyone can customize their fajita.
  6. Serve:

    • Serve the fajitas hot, allowing everyone to roll their tortillas with their favorite combination of meat, vegetables, and fixings.
    • Enjoy the burst of flavors from the richly marinated meat combined with the sweetness of peppers and onions, all wrapped in a soft tortilla.



Goes great with my Sweet Corn Salad

  • Author: Lucas Krammes
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