Description

My love for fajitas began at a no-frills diner with sticky tables and laminated menus. Every time I went with my grandpa, he ordered the sizzling fajita platter. When the server arrived, that cloud of peppery steam and the dramatic sssszzzz of the cast-iron plate felt like a performance just for us.

Ingredients

Protein

1½ lbs chicken breast or flank/skirt steak, thinly sliced
Slice against the grain for maximum tenderness.
Chef’s Tip: Freeze for 20–30 minutes before slicing for clean, even strips.

Veggies

3 bell peppers, sliced (any color)
1 large yellow or red onion, sliced
3–4 cloves garlic, minced

Oils & Acid

3 tablespoons olive oil, divided
Juice of 1–2 limes, to taste

Homemade Fajita Seasoning

1 tablespoon chili powder
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Pinch cayenne pepper (optional)

Instructions

1. Prep Everything

Slice protein and vegetables. Mix all seasoning ingredients in a small bowl. This quick prep keeps the cooking fast and stress-free.

2. Sear the Protein

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat protein dry, add in a single layer, and season with half the spice mix. Sear 2–3 minutes per side until browned and just cooked through. Remove to a plate.

3. Cook the Veggies

Add remaining oil to the skillet. Toss in peppers and onions with the rest of the seasoning. Cook 6–8 minutes, stirring occasionally, until tender with charred edges.

4. Add the Garlic

Push veggies aside, add garlic, and cook 30 seconds until fragrant.

5. Bring It All Together

Return protein (and juices) to the pan. Squeeze fresh lime juice over everything and toss to combine. Heat 1–2 minutes, taste, and adjust seasoning.

How to Serve

Bring the sizzling skillet straight to the table (on a trivet!). Serve with:

Warm flour or corn tortillas
Cilantro-lime rice or plain rice
Lettuce for fajita bowls

Top with guacamole, pico de gallo, sour cream, shredded cheese, or fresh cilantro.

Notes

High heat and patience make all the difference. Let the skillet do its thing—don’t stir too often. And always dry your protein before searing; moisture steals that beautiful browning. Garlic, meanwhile, is a VIP guest: it arrives late and leaves a big impression.