| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 lime, zested and juiced
- 1/4 cup olive oil (60 milliliters), plus more if needed
- 1/4 cup chopped cilantro stems
- 3 garlic cloves, minced
- 3 green onions, thinly sliced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dry oregano
- 1/2 teaspoon smoked paprika
- Kosher salt
- 450 to 500 grams butterflied chicken breast or cutlets, flank steak, raw peeled shrimp or sliced tofu (about 1 pound)
- 1 yellow or red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- Freshly ground black pepper
- Flour Tortillas, store bought or homemade, recipe follows
- Toppings: shredded cheddar or crumbled feta, guacamole, pico de gallo, sour cream, sliced jalapeños and cilantro
- 2 cups all-purpose flour, plus more for kneading (270 grams)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 3/4 cup warm water (180 milliliters)
- 3 tablespoons canola oil (45 milliliters)
Instructions
- In a large bowl, whisk together the lime zest and juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika and 1 teaspoon of salt. Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least 1 hour no matter the protein. If using steak, chicken or tofu, you can marinate for up to overnight. If using shrimp, stick to 1 hour.
- Heat a large cast-iron skillet over medium-high heat. Remove the protein from the marinade and cook to your liking. If you’d like, you can also cook the protein on a barbecue. Allow the protein to rest while you cook the vegetables.
- For the veggies, add the peppers and onions into the hot skillet, season with salt and pepper and cook until lightly charred and tender, adding a little olive oil if needed.
- Thinly slice the chicken or beef, if using, and nestle everything into the hot skillet to serve alongside the flour tortillas and your favorite toppings.
- Combine the flour, salt and baking powder in a large bowl. Make a well in the center and stir in the water and canola oil. Turn the dough out onto a lightly floured work surface and knead until smooth, 1 to 2 minutes. Set the dough aside to rest for 15 to 20 minutes.
- Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface.
- Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about 1 minute per side.
- Keep the tortillas warm in a clean kitchen towel before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 35 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 81 mg |
| Sodium | 840 mg |
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 35 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 81 mg |
| Sodium | 840 mg |
Reviews
Superb!
Always a hit with the shrimp! Today, I didn’t have any limes so I juiced a cutie and half a lemon. Delish!
My new go to!! I made chicken. I used a nonstick pan. I cooked the chicken & forgot the peppers… so I took out the chicken & cooked the peppers in what was left in the pan. Still great!! I served with Ayesha Curry’s Cilantro Lime Rice. You must make this!!
This was great, I used chicken breasts and for the most part followed the recipe.
Thanks.
Thanks.
Made this last Sunday. Love the marinade recipe. I did chicken and shrimp. Next time I will double the recipe so there’s more to include the veggies. Making it again tomorrow.
Super easy and fast. I made chicken and shrimp and doubled the veggies (we love the veggies). This would also be delicious over rice or on a great bread.
I made this last night using chicken as the protein. It was absolutely delicious and tasted pretty close to restaurant fajitas. I didn’t use a cast iron skillet, but will next time because I think it would only add to the flavor. The chicken was cooked on the grill after marinating for an hour and it was moist and tasty, even for lunch today. I used store-bought tortillas, but other than that and the pan used, prepared as instructed. Highly recommend this! I am looking forward to using other proteins in the future.
Excellent recipe, we loved it! Thank you!
Sooo tasty. Will make regularly.
These were amazing!! Used shrimp, but will try chicken or beef just for fun. This will be a regular meal in our home!! Followed the recipe.