Gold Medal Sizzling Fajitas

Recipe courtesy Paula Deen, 2007

Show: Paula's PartyEpisode: Fire and Ice

Rated: 5 stars out of 5Rate itRead users' reviews (68)

RECIPE
COMMENTS & REVIEWS(68)

Cook Time:
13 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: 1 hr 0 min
Cook: 13 min
Total:: 1 hr 33 min

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Ingredients

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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Comments & Reviews

recipe Gold Medal Sizzling Fajitas
Jenny Denton, TX 11-09-2009
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Bland
Rated: 3 stars out of 5

I agree with Gordon, this recipe is very bland. I will try it with the variation you suggested, thanks.
recipe Gold Medal Sizzling Fajitas
Johanna phildelphia, PA 10-05-2009
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soooo good!
Rated: 5 stars out of 5

I can say i use all the ingredients here and i used them with shrimps instead..oh my LORD, its suuuper good! my husband asks... me a lot to make this recipe...i love it, love it , love it!!Read more
recipe Gold Medal Sizzling Fajitas
Gordon charlottesville, VA 09-13-2009
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Good but bland
Rated: 3 stars out of 5

first, the meat needs about 4 hours or more marination time. second, i would add worsticher sauce and liquid smoke to add... some complexity to the flavor as well as using lime juice instead of lemon. I also chose to do this in a cast iron skillet with pounded chicken breasts. this works well as they soak up the marinade and cook quickly getting a nice sear. then rest your meat and put in the veggies. i like other peppers too. try poblano's and anaheim's. Finally, slice the meat and add it and the juice from the resting period back into the skillet with the veggies and remove from heat.Read more
recipe Gold Medal Sizzling Fajitas
jane wilmington, CA 08-24-2009
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Gold Medal Indeed!
Rated: 5 stars out of 5

Super easy, fast, and most importantly, delicious!! Will definitely make this again!
recipe Gold Medal Sizzling Fajitas
D Algonquin, IL 08-04-2009
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Best Fajitas
Rated: 5 stars out of 5

I chose Paula's recipe because she has that home cooking taste down! I loved these and they were so easy to make. The only... thing I would reduce is the curry by a little because it was very strong the next day for leftovers.Read more
recipe Gold Medal Sizzling Fajitas
Collette Golden, CO 07-30-2009
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great dish!
Rated: 5 stars out of 5

Loved it. Super easy. I substituted lime juice for the lemon but it worked great. Next time we may grill the chicken outside... instead. It is definitely a "keeper" as my husband says! Read more