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 (73)

RECIPE
COMMENTS & REVIEWS(73)

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
loreen corona, CA 02-09-2010
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LOOK NO FURTHER FOR ANOTHER FAJITA RECIPE!
Rated: 5 stars out of 5

This recipe topped Emerils I hate to say and it was a lot simplier. I only grilled the flank steak but I marinated overnight... because the appetizers filled us up. I was worried it might be overpowering but it turned out perfect. I've never made fajitas this good. I didnt alter the recipe. The steak cooked pretty quick over direct heat using hickory charcoal. You can always tell how it's going to taste by the smell of it. I think my neighbors were jealous. I used bbq wok over the grill for peppers and onions and put in 3 medium flour tortillas in there at a time after I pulled out the vegetables so that way it would get the vegetable flavor. Paula, you did it again!! Read more
recipe Gold Medal Sizzling Fajitas
Tesla Odenville , AL 02-01-2010
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This tasted sooo good!!!
Rated: 5 stars out of 5

I don't even like Mexican food that much, but these were so good. I don't have a taste for bell peppers either, but the... seasoning on the steak balanced it out and the peppers were great. Love my Southern Sista Paula!!Read more
recipe Gold Medal Sizzling Fajitas
Gabe Ingleside, TX 01-21-2010
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Good recipe...Needs A Bit More Flavor!!!
Rated: 3 stars out of 5

Fajitas are always easy to grill. If you want more flavor make sure you grill the fajitas over hardwood. I always use... mesquite. Mesquite will give off a nice smoky flavor. The recipe is fine, I would add a light beer to the marinade and leave it for about 6-8 hours. Toss in some sliced bell papers and yellow onions along with some chopped cilantro. Some season all would not hurt either. Once you finish grilling the fajitas let them cool down for about 5-10 minutes before you slice them. This is so the fajitas retain the juices. Beef fajitas go best on a hot corn tortilla with grilled onions and fresh chopped cilantro. Paula's recipes is fine, but could be better. Keep Barbecuing, Gabe www.SouthTexasBarbecue.comRead more
recipe Gold Medal Sizzling Fajitas
Shirley Kansas City, KS 01-10-2010
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Picky Eater
Rated: 5 stars out of 5

I made this recipe for my family, my 19 year, very picky eater, loved the chicken. I marinated the chicken for about 8 hours... in all the spices called for in the recipe but I did put a spin on it and added a few more spices and fresh herbs. My 19 year old usually goes to Chipolte for the chicken and steak burrito but instead he made tacos with the chicken and home made pico and continued to tell me how ""fire it was""I asked him if my chicken tastes like Chipolte, his comment was it is better and it's free. We loved this recipe and I will definitely fix it again........Paula you are a winner in my book.....Read more
recipe Gold Medal Sizzling Fajitas
Ashlee Long Beach, CA 01-08-2010
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Yummy Fajitas
Rated: 4 stars out of 5

My family and I tried this recipe tonight and it was great. The chicken had a really nice lemon flavor that wasn't too... overpowering, and the cumin added a nice flavor as well. I did, however, cook the chicken on stove top instead of grilling. It was still tasty, but I'd like to try it grilled next time.Read more
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.