Steak (Or Chicken) Fajitas

"These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish."
photo by limeandspoontt photo by limeandspoontt
photo by gailanng photo by gailanng
photo by Ashley Cuoco photo by Ashley Cuoco
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
8 fajitas




  • Slice steak into thin strips.
  • In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  • Add beef strips and stir to coat, set aside.
  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  • In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
  • Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  • Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
  • Return onions and peppers to skillet; stir for about one minute.
  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Questions & Replies

  1. Can the fajita mixture be frozen?
  2. what are the vitamins
  3. are you related to cecil the lion


  1. The family had that look like when you throw a handful of crumbs at a bunch of pigeons. They all swoop into a pile knocking each other over to get there first and fight for the best spot.
  2. We are wanna-be-Mexicans when it comes to food. We pick our vacation spots based on proximity to large migrant farmer populations and their authentic restaurants. We absolutely love this marrinade. Tonight we grilled the chicken breast whole on the charcoal grill until nearly done but not over cooked, then threw it in with the onions and peppers in the cast iron skillet to finish off the last 5-10 degrees and it was FANTASTIC! Cast iron goes to the table to keep everything warm while you eat!!!
  3. I made these for a girls night and they got rave reviews. I doubled the marinade for 3 boneless, skinless chicken breasts and left them in my fridge overnight. I also grilled the chicken instead of cooking it in a pan. So good, did not even need the tortillas. Will definitely make again.
  4. This made the tastiest fajitas ever. Even my kids loved it! We used the marinade on chicken and it really made the dish. It was also incredibly easy to make. You just can't go wrong with this recipe. I would recommend doubling up on the marinade depending on how much chicken you are preparing. We used 5 chicken breasts and doubling the marinade worked perfectly for that. I can't wait to make this again.
  5. This is the best website


  1. Flank steak instead of sirloin and chipotle powder instead of chili powder.
  2. I used chicken... and about 1/3 more cumin and cayenne pepper. I had an emergency and ended up letting these marinate 24 hours because I couldn't make them the day I prepared them. Because it worked out to well, I'll stick with a long marinating time! I also salted the onions and peppers. The final result was a fabulous fajita dinner. I made this guacamole recipe which was also fabulous (added fresh minced garlic and subbed cayenne pepper for fresh jalapeno): I will definitely make these again. This was my first time trying fajitas. Thanks for a great recipe!
  3. I put flank steak and chicken breasts in together then grilled them and cut them into strips afterward. I only had time to marinade for 1 hr but longer would probably be better.
  4. I just made this Using leftover beef roast, sliced very thin and using what I had on hand.Then, sautéed 1 thinly sliced onion in coconut oil. While this was being sautéed I poured boiling water over dehydrated green pepper pieces and let them soak. Next, I added the thinly sliced beef roast to the onions and when the skillet was dry, then added 1/4 cup red wine vinegar, stirring well. Added the chili powder, garlic powder, oregano and mixed well, allowing the seasoning to release their aromas. When the aroma was released, I added the strained bell peppers and mixed well. Then added 2 beef bouillon cubes, breaking them apart with a wooden turner, and when well broken, added 1 1/2 cups water. After mixing well to evenly disperse the bouillon, covered the skillet and let simmer, on low, for 20 minutes. Then tasted, and added 1 scant teaspoon sugar ( only because the beef seemed to taste a bit bitter) the cumin, black pepper and a bit more chili powder mixing well. Because we are eating a lower carb diet, I served the fajita beef filling without the tortillas or salsa along with a small side of mixed vegetables. I omitted the red pepper flakes because dh does not like them. This is an excellent recipe! Thanks, Rhonda!
  5. Salt and hot pepper (left out)


About me....well...let's see,right now I am a married, stay-at-home Mom to two beautiful children, a 10 year old daughter and a 7 year old son....they are the "lights" of my life, which I think I pretty much spent waiting for them! I feel so very lucky (and truly blessed) to be their "Mommy". I don't know that I have a fave cookbook, (and I have rarely opened one of the many I have, since finding Zaar.) I just LOVE recipes and have been "acquiring" them since I was a teenager! Actually I think I bought my first cookbook in like grade two or three, a cookie recipe book from one of those scholastic book orders!
View Full Profile

Find More Recipes