Description
Fajitas are a weeknight favorite in our house. I think this marinade works great for steak or chicken so take your pick!
Ingredients
Scale
Marinade
- 1/4 cup olive oil
- 1/4 cup lime juice (3–4 limes), I add the zest of 1 lime too
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 tablespoons brown sugar
Fajitas
- 1 pound skirt steak (ok to substitute flank steak) or 1 pound boneless skinless chicken (breasts* or thighs) or 1 pound shrimp (shelled, deveined, and tails removed).
- 2 to 3 tablespoons olive oil
- 2 bell peppers, sliced (use a mix of colors)
- 1 large yellow onion, sliced
- guacamole
- pico de gallo
- sour cream
- flour tortillas, warmed (see notes)
Instructions
- Combine all marinade ingredients in a bowl and stir to combine. Transfer to gallon size Ziploc bag and add steak, chicken, or shrimp. Place in refrigerator to marinade. Remove 30 minutes before you plan to grill Steak should marinate for 3 to 8 hours. Chicken 1 to 8 hours. Shimp really only needs 30 minutes (don’t marinate for more than an hour).
- Heat your grill. In the meantime, heat oil in a large cast iron skillet. Add onion and peppers and toss well until the veggies are coated in oil. Sprinkle with salt or steak seasoning. Sautee over medium heat for 10 to 20 minutes – until nice and soft. Turn off heat and cover when done.
- When the grill is hot, grill the meat. Skirt steak usually needs 3 to 5 minutes a side. About the same amount of time works well for the chicken. Meat should be nice and browned and cooked through. Shrimp typically only need 1 to 2 minutes a side. I like to grill my shrimp on skewers – makes it very easy to flip them.
- Remove meat from the grill and let it rest – give steak at least 10 minutes. Slice meat into strips. I usually toss the sliced meat into the pan with the veggies for serving ease.
- Serve with tortillas, guacamole, pico de gallo, and sour cream.
Notes
- When using chicken breasts, I pound them to about 1/2 inch thickness before marinating. This makes them quicker to grill and easier to slice. See Kitchn for tips on pounding.
- I warm tortillas in the oven. Preheat the oven to 350. Wrap up to 5 tortillas in aluminum foil (you can have multiple packages). Leave in the oven for about 15 minutes.
Keywords: Mexican, skirt steak, chicken, shrimp, grill, fajita