Sizzling, smoky strips of marinated steak and chicken cooked with a colorful medley of bell peppers and onions. This Tex-Mex classic is perfect for a fun, build-your-own dinner night and comes together in under an hour.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 2 fajitas(Serving size is approximately 2 loaded fajitas.)
696cal
43gprotein
58gcarbs
Ingredients
227 g Flank Steak (Or skirt steak, sliced thinly against the grain)
227 g Chicken Breast (Boneless, skinless, sliced thinly)
1 large Red Bell Pepper (Seeded and sliced into strips)
1 large Green Bell Pepper (Seeded and sliced into strips)
1 large Yellow Onion (Sliced into strips)
60 ml Lime Juice (Freshly squeezed, about 2-3 limes)
75 ml Avocado Oil (Or another high-smoke-point oil, divided)
Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
A vibrant mix of summer vegetables, kissed by the grill for a smoky, caramelized flavor. This simple side dish is healthy, quick, and pairs perfectly with any main course, from grilled chicken to burgers.
About Steak and Chicken Fajitas, Flour Tortillas and Grilled Vegetable Medley
Sizzling, perfectly spiced fajitas with tender steak & chicken – an energy-giving feast for the family!
This tex_mex dish is perfect for dinner. With 1023.1899999999999 calories and 49.730000000000004g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
Ground Cumin
1 tsp Smoked Paprika
1 tsp Dried Oregano (Preferably Mexican oregano)
1 tsp Garlic Powder
1.5 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
8 pieces Flour Tortillas (6-inch or 8-inch size)
Instructions
1
Marinate the Meats
In a bowl, whisk together 45 ml (3 tbsp) of lime juice, 30 ml (2 tbsp) of avocado oil, chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper to create the marinade.
Place the sliced steak and chicken in two separate resealable bags or shallow dishes.
Pour half of the marinade over the steak and the other half over the chicken. Toss to ensure all pieces are evenly coated.
Seal or cover and let marinate at room temperature for 30 minutes or in the refrigerator for up to 4 hours (no longer for the steak, as the lime juice can affect its texture).
2
Cook the Steak
Heat 15 ml (1 tbsp) of avocado oil in a large cast-iron skillet over high heat until it just begins to smoke.
Carefully add the steak in a single layer, being sure not to overcrowd the pan (work in batches if necessary).
Cook for 2-3 minutes per side until a deep brown crust forms. The steak should be medium-rare.
Remove the steak from the skillet, transfer to a cutting board, and let it rest.
3
Cook the Chicken
Reduce heat to medium-high and add another 15 ml (1 tbsp) of oil to the same skillet.
Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C).
Remove the chicken from the skillet and set it aside with the steak.
4
Sauté the Vegetables
Add the remaining 15 ml (1 tbsp) of oil to the skillet. Add the sliced onions and cook, stirring occasionally, for about 4-5 minutes until they begin to soften.
Add the sliced bell peppers to the skillet. Continue to cook for another 5-6 minutes, stirring frequently, until the vegetables are tender-crisp with some charred spots.
Use your spatula to scrape up any flavorful browned bits from the bottom of the pan.
5
Combine and Serve
Return the cooked steak and chicken to the skillet with the vegetables.
Squeeze the remaining 15 ml (1 tbsp) of lime juice over the entire mixture and toss everything together.
Cook for 1-2 minutes more, just until everything is heated through.
Serve immediately on a sizzling platter with warm tortillas and your favorite toppings like sour cream, guacamole, salsa, and shredded cheese.
146cal
3gprotein
20gcarbs
6gfat
Ingredients
2.5 cup All-Purpose Flour (About 300g)
1.5 tsp Baking Powder
1 tsp Salt
0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
0.75 cup Warm Water (Approximately 110°F / 43°C)
Instructions
1
Combine Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2
Cut in the Fat (3 minutes)
Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3
Form and Knead the Dough (5 minutes)
Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4
Rest the Dough (30 minutes)
Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5
Divide and Roll (10 minutes)
After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
Keep the dough balls covered with the towel to prevent them from drying out.
On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6
Cook the Tortillas (10 minutes)
Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7
Keep Warm and Serve
As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.
2 tbsp Fresh Parsley (chopped, for garnish (optional))
Instructions
1
Prepare Grill and Vegetables
Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C).
While the grill heats, wash and chop all vegetables as specified in the ingredient list. Place them in a large mixing bowl.
Once the grill is hot, clean the grates thoroughly with a grill brush, then lightly oil them with a paper towel dipped in a high-smoke-point oil to prevent sticking.
2
Season the Vegetables
Drizzle the olive oil over the chopped vegetables in the bowl.
Sprinkle with salt, freshly ground black pepper, garlic powder, and dried oregano.
Use tongs or your hands to toss everything together until all the vegetable pieces are evenly coated in oil and seasonings.
3
Grill the Vegetables
Carefully arrange the seasoned vegetables on the hot grill grates in a single layer. Avoid overcrowding; cook in batches if necessary.
Grill, turning occasionally, until tender-crisp with distinct char marks. Cooking times will vary by vegetable:
