Mix and Match Fajitas
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Recipe courtesy of Mary Berg

Mix and Match Fajitas

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  • Level: Easy
  • Total: 2 hr 15 min (includes marinating and resting times)
  • Active: 1 hr
  • Yield: 4 servings


Homemade Flour Tortillas:


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Homemade Flour Tortillas:

Yield: Makes 10 to 12 tortillas
  1. 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.
  2. Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface.
  3. Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about 1 minute per side.
  4. Keep the tortillas warm in a clean kitchen towel before serving.