Cooking Beef and Chicken Fajitas Together

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These chicken and steak fajitas make a great become-to weeknight dinner that tastes like eating place quality. They're quick to gather, easily customized to your taste preferences, and a meal that all ages enjoy.

What Is a Fajita?

Let'due south starting time with the basics: what exactly IS a fajita? Information technology may surprise you to know that the word "fajita" according to dictionary.com just means "a thin strip of marinated and grilled meat". So, the dish we refer to equally "fajitas" uses this kind of meat in a warm tortilla with various Tex Mex toppings like sautéed onions and peppers, salsa, and more.

What Makes These Chicken and Steak Fajitas the All-time

Now that the proper definition of "fajita" out of the way, you must know why this particular fajita recipe may be the BEST.

Thank you to an easy, still complex-tasting marinade, the strips of chicken and steak plow out smokey, lime-infused, with a hint of heat in the background. They are perfectly seasoned and moist. The onions and bong peppers (thanks to a hole-and-corner ingredient) turn out a piffling sweet which balances out the acid from the lime juice.

When served on warm tortillas, these chicken and steak fajitas gustatory modality like restaurant quality…especially if y'all squeeze some lime and add a petty chopped cilantro over the summit!

Ingredients for Chicken and Steak Fajitas

Ok, I know this may look like a lot of ingredients, but a) it's WORTH Information technology, and b) I bet you have a lot of them in your pantry already. You lot are going to be SO proud of this repast when yous're done, friends.

For the Fajita Marinade:

• Avocado oil or olive oil
• Lime zest of 2 limes
• Cumin
• Chili powder
• Oregano
• Common salt and pepper
• Garlic powder (sub: 1 ½ teaspoon minced garlic)
• Ruby-red pepper flakes

Other Fajita Ingredients:

• Steak (recommended: ribeye, sirloin, culotte) (sub: chicken breasts)
• Boneless, skinless chicken breasts (sub: steak)Bell peppers (your option of colors)
• Yellow or red onion
• Carbohydrate (clandestine ingredient!)
• Fajita-size flour tortillas (GF pick: corn tortillas or gluten-gratuitous tortillas)
• Optional Toppings:  lime wedges, chopped cilantro, salsa, guacamole or avocado chunks, sour cream (DF option: omit sour foam)

How to Make Chicken and Steak Fajitas

Take a expect at how fast this succulent repast comes together…

Step-by-Step Directions

I'll requite y'all a bird's eye view of how this recipe is going to go down, but you can notice the verbal measurements in the recipe below.

Step 1: Make the Marinade

Slice your meat thinly. And so, add together all the marinade ingredients to 2 gallon-sized storage bags. Employ your hands to massage the bags from the bottom and combine the marinade. Then, add the steak to ane bag and the chicken to the other, seal, and toss until the meat is evenly coated.

Step 2: Marinate the Craven and Steak

Identify the steak and chicken bags in the refrigerator to marinate for at to the lowest degree 1 60 minutes and up to 24 hours, turning and/or massaging occasionally.

Step 3: Saute the Peppers and Onions

In a large skillet, heat 2 tablespoons oil over medium high rut until shimmery. Carefully add the peppers and onions to the hot pan and saute until softened and charred, 5-vii minutes for fresh veggies or vii-9 minutes for frozen veggies. Season lightly with common salt and pepper and the sugar (this is a key ingredient!) as they cook. Remove to a serving platter.

Step 4: Saute the Chicken and Steak

Add 1 tablespoon of oil to the pan. One time information technology'southward shimmery, saute the steak in one batch until chocolate-brown on all sides, about 3 minutes.

So, saute the chicken in second batch, virtually 4-5 minutes (brand sure in that location'south no more pink on whatever of the chicken!). Remove to the serving platter with the veggies.

Stride v: Serve and enjoy!

Clasp one-half a lime over all the meat and veggies. Top with chopped cilantro, if desired. Warm the tortillas according to package directions. Serve the meat and veggies on the tortillas with lime wedges and your favorite Tex-Mex toppings.

Tips for Making Restaurant Quality Fajitas

While developing and researching this recipe, I learned several tips to pass along for making outstanding fajitas.

Tip 1: How to Cutting an Onion for Fajitas

To cut an onion for fajitas, piece off the pinnacle and lesser of the onion so cut it in half lengthwise. Remove the papery skin and lay each half flat. And so, piece very thinly beyond the grain. Pull apart the pieces.

Tip 2: How to Cut Peppers for Fajitas

Stand the pepper on finish. Slice effectually the cadre from the height to the bottom in about 3 or 4 pieces. Lay those pieces inside up and slice into ¼ inch slices.

Tip 3: What Kind of Steak to Use for Fajitas

While developing this recipe, I picked the encephalon of Jeff, the long-time head butcher at my local Hy-Vee grocery store. He told me that for pre-sliced, marinated steak fajitas, the best beefiness is a tender steak that has marbling in it. He recommended rib middle, sirloin, and culotte cuts and said to admittedly ask your local butcher to piece them fajita thin for you!

Jeff mentioned that a tougher cut of meat like flank, skirt, or flat iron steak volition work if yous marinate it for a while and so grill or pan-sear it whole, slicing it against the grain merely subsequently information technology's cooked and rested. Try using this cooking method if you decided to use ane of those steaks, instead of slicing information technology before cooking.

Jeff the Butcher also said beef is really expensive right now. That'southward why I provided a chicken fajita version, as well!

Tip four: Add Sugar to the Veggies

I was shocked at how much this made a departure in the flavor of this recipe. Just a 1/two teaspoon of sugar, in addition a little salt and pepper, helped the sauteed bell peppers and onions caramelize and accentuated their natural sugariness. Delicious!

Tip 5: Use a Cast Iron Pan

If you have i, I highly recommend using a bandage atomic number 26 skillet like this ane for this recipe. Information technology maintains fifty-fifty heat and helps to char the meat and veggies as they quickly saute in a piddling oil.

How to Serve Chicken and Steak Fajitas

Add the cooked meat and veggies to a serving platter and top with a practiced clasp of lime juice and chopped fresh cilantro. Warm flour or corn tortillas according to the package directions and ready them out on a plate wrapped in a tea towel to keep them warm. Place various Tex-Mex toppings (see below for ideas) in individual bowls.

To build the perfect fajita, add some warm steak or chicken and veggies to a flour or corn tortilla and peak with your favorite Tex-Mex toppings. Eat right away and keep a napkin handy!

Fajita Toppings

One of the best parts of fajitas is the wide array of topping options. Everyone tin truly customize their own fajitas using these ideas. Try some of this ideas for your Tex-Mex feast:

• Lime wedges
• Chopped cilantro (or fresh parsley)
• Sour cream
• Guacamole
• Salsa
• Queso fresco – A soft, moist, crumbly Mexican cheese similar feta.
• Cotija cheese – A harder Mexican cheese that's similar to Parmesan.
• Shredded lettuce – A crisp variety like iceburg is all-time.
• Chopped tomatoes or pico de gallo

Sides for Fajitas

While fajitas are a "one plate wonder", in my opinion, it can't injure to take a side dish or two along with it. This is especially true if you lot're serving a crowd. Here are a few favorites:

• Chips and Guacamole – Great as a appetizer and to use the guac on top of the fajitas.
• Cowboy Caviar – Serve with tortilla chips equally an appetizer or side dish.
• Mexican Chopped Salad – Succulent with our Cilantro Lime Vinaigrette.
• Instant Pot Cilantro Lime Rice – Sooo easy to make in the Instant Pot.

How to Freeze Fajitas as a Meal Kit

As with so many of our recipes, nosotros've figured out the best style to freeze this meal. That way you tin employ your time wisely in the kitchen. Simply double the repast, so you can swallow one fresh and freeze another for later. Here's how to make this a meal kit to throw in the freezer.

Freeze For Later: Freeze the marinated steak and chicken bags, aslope frozen peppers and onions. Two options for the frozen peppers and onions: ane) Buy a 20-22 ounce bag of frozen sliced peppers and onions, or 2) line up the fresh onion and pepper slices in a single layer on a sail pan. Place in the freezer until solid and then toss the frozen veggies in a freezer bag. You can also freeze flour tortillas (not corn or gluten-free tortillas, though), along with this meal kit.

Prepare From Frozen: Thaw the bags of steak and chicken using ane of these safe methods, but do Not thaw the peppers and onions. Follow Steps iii-5 in the recipe.

What to Practice with the Leftovers

I'm non sure you'll take any leftovers because these are so dang good, but just in case, try one of these ideas:

• Use leftover meat and veggies on a green leaf salad and top with our Cilantro Lime Dressing.
• Serve the meat and veggies over a bed of Cilantro Lime Rice .
• Use the meat and veggies in a quesadilla.
• Use over Baked Nachos.

You now know nigh everything I know about fajitas. Only one thing left…become cooking!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome and then we can see your creations and cheer you on!

Ingredients

Marinade:

• 1/4 cup avocado oil (sub: olive oil)
• Zest of 2 limes (reserve the limes for juicing at the end)
• one 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon oregano, crushed in hand
• 1 teaspoon salt, plus more than to sense of taste
• 1/2 teaspoon footing black pepper, plus more to sense of taste
• 1/two teaspoon garlic powder (sub: 1 1/two teaspoon minced garlic)
• Pinch of red pepper flakes

Other Fajita Ingredients:

• three/4 lbs tender steak, sliced across the grain into sparse strips* (recommended: ribeye, sirloin, culotte) (sub: chicken breasts)
• 3/4 lbs boneless, skinless chicken breasts, cut in one-half lengthwise and sliced across the grain into thin strips (sub: steak)
• 3 tablespoons avocado oil or olive oil
• 2–3 bell peppers, sliced 1/4 inch thick** (your choice of colors)
• 1 big xanthous or ruby-red onion, sliced 1/iv inch thick**
• ane/2 teaspoon sugar
• x–12 fajita-size flour tortillas (GF choice: corn tortillas or gluten-complimentary tortillas)
• Optional Toppings: lime wedges, chopped cilantro, salsa, guacamole or avocado chunks, sour cream (DF option: omit sour foam)

*Don't hesitate to ask your butcher to slice the meat for the fajitas to save you time!

**Shortcut: Supplant with xx-22 ounces of frozen pepper and onion alloy from the freezer department.

Earlier You Begin! If you make this, please get out a review and rating letting united states of america know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Make It Now:

1. Brand the Marinade: Open up two gallon-sized freezer bags. To each 1, add the post-obit:

• 2 tablespoons oil
• Zest of 1 lime (about 1 ½ teaspoons)
• ¾ teaspoon cumin
• ¾ teaspoon chili powder
• ½ teaspoon oregano, crushed in hand
• ½ teaspoon table salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• Small-scale pinch of cerise pepper flakes

Use your hands to massage the numberless from the bottom and combine the marinade. Then, add the steak to one bag and the craven to the other (DO Non Add THEM TO THE Same BAG), seal, and toss until the meat is evenly coated. (Freezing instructions begin here.)

ii. Marinate the Chicken and Steak: Identify the steak and craven bags in the refrigerator to marinate for at least ane hour and upward to 24 hours, turning and/or massaging occasionally.

3. Stir Fry the Veggies: In a large skillet, oestrus 2 tablespoons oil over medium high heat until shimmery. Advisedly add the peppers and onions to the hot pan and saute until softened and charred, 5-vii minutes for fresh veggies or 7-ix minutes for frozen veggies. Flavor lightly with salt and pepper and the sugar (a key ingredient!) as they cook. Remove to a serving platter.

4. Stir Fry the Chicken and Steak: Add 1 tablespoon of oil to the pan. Once it'south shimmery, saute the steak in one batch until brown on all sides, about 3 minutes. And then, saute the chicken in second batch, about 4-v minutes (make sure there's no more than pinkish on whatsoever of the chicken!). Remove to the serving platter with the veggies.

5. Serve: Squeeze half a lime over all the meat and veggies. Top with chopped cilantro, if desired. Warm the tortillas according to packet directions. Serve the meat and veggies on the tortillas with lime wedges and your favorite Tex-Mex toppings.

Freeze For After:

Follow Stride 1. Freeze the marinated steak and chicken numberless, alongside frozen peppers and onions. Ii options for the frozen peppers and onions: 1) Buy a 20-22 ounce purse of frozen sliced peppers and onions, or two) line up the fresh onion and pepper slices in a single layer on a sheet pan. Place in the freezer until solid and and then toss the frozen veggies in a freezer pocketbook.

Prepare From Frozen:

Thaw the bags of steak and craven using one of these safe methods, but practise NOT thaw the peppers and onions. Follow Steps iii-5.

Cooking Notes:

What's the Heat Level of This Recipe? Overall this recipe isn't very spicy at all, then all ages can bask these. If you'd similar more than oestrus, simply add in more red pepper flakes to the marinade.

Where We Get Our Meat: We go our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. The steak is grass-fed and grass-finished. Read nigh how this service works and our honest review here.

half-dozen Freezer Meals in 1 60 minutes: Find this Fajitas recipe in Prep Session #16 of our 1 Hour Freezer Prep.

Cuisine: Mexican Method: Stove Height

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Source: https://thrivinghomeblog.com/chicken-and-steak-fajitas/

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