Fajita Tacos (with Steak or Chicken)
A simple, versatile recipe for flavorful Fajita Tacos using steak or chicken! Pick between Sirloin steak or chicken thighs, marinate in a cilantro-lime marinade, and sear on the stove-top for a quick and easy dinner idea! Then, wrap in tortillas and top with your favorite taco toppings!
Servings: 4
Calories: 597kcal
Ingredients
For the Marinade:
- ¾ cup freshly squeezed lime juice about 6-8 limes
- 2 cups roughly chopped cilantro leaves and stems (about 1 bunch of cilantro)
- 2 jalapeños roughly chopped (seeds intact)
- ½ white onion roughly chopped
- 5 large cloves of garlic roughly chopped
- 1 tablespoon Kosher salt + 1 ½ teaspoon, separated
- 1 tablespoon black pepper + 1 teaspoon, separated
- 1 tablespoon ground cumin
- ¼ cup canola or avocado oil + 4 tablespoons, separated
- 2 pounds sirloin steak or 2 pounds boneless, skinless chicken thighs
- 8 flour or corn tortillas
FOR THE FAJITA VEGGIES
- ½ white onion cut into ¼" strips
- ½ red bell pepper cut into ¼" strips
- ½ green bell pepper cut into ¼" strips
Instructions
FOR THE MARINADE:
- Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a ¼ cup of water to a mixing bowl and stir to combine. Slowly drizzle in a ¼ cup of oil, whisking with the tines of a fork to combine.
- Place the steak or chicken in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1 hour or up to 8 hours. Do not combine 2 different proteins in one bag.
- Remove the protein from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
FOR STEAK:
- Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, sear the steak for 4 - 5 minutes on the first side, turn and sear for 3 - 4 minutes more. Allow to rest 5-10 minutes. Then, slice the beef as thin as possible (cutting against the grain) and set aside.
FOR CHICKEN:
- Place a large skillet over medium-high heat and add 3 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each thigh and cook for 3-4 minutes more, or until fully cooked through. Do not overcrowd the pan, cooking in batches if necessary. Allow to rest 5-10 minutes, then slice the chicken as thin as possible (cutting against the grain) and set aside.
COOK THE VEGGIES:
- Add the remaining tablespoon of oil to the pan over medium heat. Add the sliced onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
ASSEMBLE THE TACOS:
- Add your protein of choice to a tortilla, top with veggies, and other taco toppings, if desired.
Nutrition
Serving: 2tacos | Calories: 597kcal | Carbohydrates: 42g | Protein: 56g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 2295mg | Potassium: 1139mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 58mg | Calcium: 173mg | Iron: 7mg