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!
Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 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 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
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.
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.
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.
Add your protein of choice to a tortilla, top with veggies, and other taco toppings, if desired.
The Anthony Kitchen