Sizzling Southwestern Game Day Fajitas

Allergens

Dairy (sour cream), Gluten (flour tortillas)

Ingredients

• 2 lbs boneless chicken breasts or steak, thinly sliced
• 1 medium red onion, thinly sliced
• 2 bell peppers, thinly sliced (green and red)
• 3 tbsp vegetable oil
• 8 small flour tortillas Marinade:
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 2 tbsp adobo sauce from canned chipotle peppers in adobo
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste Garnishes:
• Shredded lettuce
• Pico de gallo
• Sour cream
• Guacamole
• Shredded cheese
• Lime wedges

Instructions

1. In a large bowl, whisk together the marinade ingredients. Add the thinly sliced chicken or steak and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
2. Preheat a grill or grill pan over medium high heat. Remove the chicken or steak from the marinade, letting any excess liquid drip off. Grill the meat until cooked through and slightly charred on both sides, about 3 4 minutes per side for thinly sliced pieces. Transfer to a cutting board and let rest for 5 minutes before slicing.
3. In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Add the onion and bell pepper slices and sauté until softened, about 5 7 minutes. Season with salt and pepper to taste.
4. Warm the tortillas in the microwave for 30 seconds or on a dry skillet for 15 20 seconds per side. Assemble the fajitas by placing a portion of sliced meat, sautéed vegetables, and desired garnishes onto each tortilla.
5. Fold the tortillas into half and secure with toothpicks if needed. Serve immediately.

Chef’s Insight

For added flavor, try marinating the chicken or steak overnight for a deeper, richer taste.

Notes

This recipe is inspired by and pays homage to Taco Tumbito's Smokin' Chipotle Fajitas, capturing the spirit of their famous dish while offering a creative twist.