Smoky Sizzling Fajitas – A Copycat Street Food Classic

Allergens

Wheat (in tortillas), Dairy (sour cream)

Ingredients

• 1 lb beef flank steak or chicken breast
• 2 bell peppers (any color)
• 1 large onion
• 4 fajita tortillas
• 2 tbsp oil Marinade:
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste Sauce:
• 1/2 cup sour cream
• 2 tbsp chopped cilantro
• 1 jalapeno, seeded and minced
• Salt and pepper to taste

Instructions

1. Step 1: Combine the marinade ingredients in a large resealable plastic bag. Step 2: Add the beef or chicken and shake well to coat. Refrigerate for at least 30 minutes, or up to overnight. Step 3: Slice the bell peppers and onion into thin strips. Step 4: Heat oil in a large skillet over high heat. Remove meat from marinade and pat dry with paper towels. Step 5: Add meat to the hot skillet and cook until browned, about 3 minutes per side. Remove from skillet and let rest. Step 6: In the same skillet, add bell peppers and onion, cooking until tender and slightly charred. Step 7: While vegetables cook, prepare the sauce by mixing together sour cream, cilantro, jalapeno, salt, and pepper. Step 8: Slice the meat into thin strips and return to skillet to heat through. Serve immediately with tortillas and sauce.

Chef’s Insight

The key to a great fajita is a perfectly seasoned marinade that allows the meat to absorb the flavors while staying tender. Don't overcook the meat; it should be pink on the inside.

Notes

This recipe is perfect for a cozy dinner party or a fun family meal.