Whisk together lime juice, garlic, brown sugar and aromatic spices like cumin and coriander to make a zesty marinade for the chicken and steak. Pop on the grill with bell peppers and onion for a sizzling Tex-Mex dish paired with tortillas and a variety of toppings.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 to 8 fajitas |
Ingredients
- 2 tablespoons vegetable oil, plus more for the grill and brushing
- Grated zest and juice of 1 lime
- 1 clove garlic, grated
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon packed dark brown sugar
- Kosher salt and freshly ground pepper
- 1 pound skirt steak, cut into 4- to 6-inch-long pieces
- 1 pound skinless, boneless chicken breasts
- 3 bell peppers (assorted colors), halved lengthwise and seeded
- 2 large onions, sliced into 1/2-inch-thick rounds
- 12 to 16 small flour tortillas
- Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving
Instructions
- Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
- Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
- Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 456 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 82 mg |
| Sodium | 648 mg |
Reviews
This was excellent! The marinade for the meat was very flavorful. One of the best fajita recipes I have tried. I marinated longer than 30 minutes – maybe up to 60-90 minutes. Both my husband and adult son loved it!. I just sautéed the veggies after i had sliced them (mainly out of laziness) I will definitely be making this again!