This is a basic recipe that works well. You can vary the amounts of steak or chicken and the vegetables. You’ll find a choice of seasonings
12 ounces of beef sirloin steak or one large boneless, skinless chicken breast
1 green or red bell pepper, thinly sliced
1 medium onion, thinly sliced
vegetable oil for frying
seasoning (see notes)
salt and pepper as needed
4 to 6 eight-inch flour tortillas
guacamole (See recipe below.)
- Thinly slice the beef or chicken breast across the grain into strips. Place the strips in a bowl and toss them with the seasoning of your choice. Salt and pepper if needed.
- Heat the oil in a heavy 10-inch skillet at medium-high. Add the onions, bell pepper, and meat strips and stir until the vegetables are tender and meat is cooked.
- While the meat is cooking, cover the tortillas with a paper towel and place them in the microwave. Heat them on high for 30 seconds or until just warm.
- Remove the meat and vegetables from the heat. Drizzle the juice from the lime over the meat and stir to distribute.
- Fill the warm tortillas with the meat and vegetable mixture. Top with the salsa, sour cream, or guacamole, if you desire. Roll up the tortillas and serve.
About the seasoning: You can use dry seasonings or a sauce. Taco seasoning works well. Our South of the Border Mexican and Taco Seasoning is a great choice. We like a lot of seasoning on our meat for fajitas and use about a tablespoon. You can also use the fajita seasoning recipe below.
- Our Old Yellowstone Seasonings are great for fajitas.
You can also make great fajitas with a table or pan sauce. We’ve been making fajitas with our new simmer pan sauces and loving them. We’ve cooked the chicken or beef in the sauce but mostly, haven’t bothered. We’ve just used the sauce as table sauce, pouring some on the filling before wrapping the tortilla.
These sauces are excellent with fajitas:
- Jalapeno Lime Chimichurri Sauce
- Cuban Mojito Sauce
- Rojo Loco Mexican Sauce
Both the Mojito sauce and chimi sauce have lime juice and really flavor the meat. Mexican sauce is a red sauce more like a taco sauce and is medium-mild in heat.
About the meat: Instead of cooking the meat in strips, you can cook the steak or chicken breast in one piece and cut the meat into strips after cooking. This is preferable if you are coking the meat on the grill.
This recipe calls for cooking the vegetables and the meat together. The result is steak that is well done depending on how thickly you slice the meat. If you prefer your meat less cooked than this, either cut the strips thicker or partially cook the vegetables before adding the steak. Chicken should always be well cooked.
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Stir to evenly distribute ingredients.
2 medium avocados, well-mashed with a fork
1/3 cup sour cream
2 garlic cloves, minced
1 tablespoon lime juice
Salt and pepper to taste
Combine all the ingredients. Place the guacamole in a bowl, cover, and refrigerate until you are ready to serve.
If you like this page, please share it with a friend. If you are not a subscriber and would like to receive recipes and articles like this each week, click here.