Mix and Match Fajitas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 680
- Total Fat
- 35
- Saturated Fat
- 7
- Carbohydrates
- 58
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 81
- Sodium
- 840
- Total: 2 hr 15 min (includes marinating and resting times)
- Active: 1 hr
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
Homemade Flour Tortillas:
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)
Directions
- 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.
Homemade Flour Tortillas:
- 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.