The Best Tex-Mex Feast: Flavorful Chicken and Steak Fajitas
The sound of chicken and steak fajitas sizzling on a hot griddle is the best! Tossed in a smoky, zesty fajita seasoning, this traditional Tex-Mex dish mixes tender, juicy slices of beef and chicken with caramelised bell peppers and onions. These fajitas will be a hit whether you serve them over rice bowls, warm flour tortillas, or as a low-carb alternative with lettuce wraps.
I’ll walk you through marinating the meat for maximum flavour, cooking it to perfection, and serving it with the best toppings for a true fajita experience in this detailed recipe.
Reasons to Love This Recipe for Chicken & Steak Fajitas
✔ Restaurant-Quality Taste – Each bite has a burst of smokey, juicy flavours.
✔ Two Proteins in One – Savour the finest qualities of both steak and chicken.
✔ Adaptable Heat Levels – Tailor the level of spiciness to your own tastes.
The marinade can be prepared in advance for a simple weeknight supper.
✔ Easy & Fast Cooking: After marinating, it’s ready in 30 minutes.
Chicken & Steak Fajitas – Recipe Card
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Meat & Marinade: | |
| Boneless, skinless chicken breasts (sliced into strips) | 1 lb |
| Flank or skirt steak (sliced against the grain) | 1 lb |
| Olive oil | 3 tablespoons |
| Lime juice | 2 limes |
| Soy sauce (or Worcestershire sauce) | 1 tablespoon |
| Chili powder | 2 teaspoons |
| Smoked paprika | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Cayenne pepper (optional) | ¼ teaspoon |
| Honey (optional) | 1 teaspoon |
| For the Fajita Vegetables: | |
| Olive oil | 1 tablespoon |
| Red bell pepper (sliced) | 1 |
| Green bell pepper (sliced) | 1 |
| Yellow bell pepper (sliced) | 1 |
| Small red onion (sliced) | 1 |
| Garlic (minced) | 2 cloves |
| For Serving: | |
| Flour or corn tortillas | As needed |
| Guacamole or avocado slices | As needed |
| Sour cream or Greek yogurt | As needed |
| Salsa or pico de gallo | As needed |
| Fresh cilantro | As needed |
| Shredded cheese (cheddar, Monterey Jack, or cotija) | As needed |
| Lime wedges | As needed |
Instructions
| Step | Instructions |
|---|---|
| 1 | In a bowl or ziplock bag, whisk together olive oil, lime juice, soy sauce, and seasonings. Add chicken and steak, ensuring they are fully coated. Cover and marinate for at least 30 minutes (or up to 4 hours). |
| 2 | Heat a large skillet or grill pan over medium-high heat. Cook the chicken strips for 5-6 minutes per side until fully cooked, then remove from the pan. |
| 3 | In the same skillet, cook the steak strips for 3-4 minutes per side for medium-rare, or longer for desired doneness. Let the steak rest before slicing. |
| 4 | Add 1 tablespoon olive oil to the pan and sauté bell peppers and onions until softened and slightly charred (about 5-6 minutes). Add minced garlic and cook for another 30 seconds. |
| 5 | Warm tortillas on a skillet or in the microwave. Slice the rested steak into thin strips, then mix with the chicken and vegetables. |
| 6 | Serve hot with tortillas and your favorite toppings like guacamole, sour cream, cheese, salsa, and fresh cilantro. Enjoy! |
Storage & Reheating
| Method | Duration |
|---|---|
| Refrigerator (Cooked Fajitas, Airtight Container) | Up to 4 days |
| Freezer (Cooked Chicken & Steak Separately) | Up to 3 months |
| Reheating (Stovetop, Medium Heat) | 5 minutes |
| Reheating (Microwave – 30-second intervals) | 1-2 minutes |
For serving: –
Flour or corn tortillas – Guacamole or avocado slices – Sour cream or Greek yoghurt – Salsa or pico de gallo – Fresh cilantro – Shredded cheese (cheddar, Monterey Jack, or cotija) – Lime wedges
Detailed Directions
First Step: Marinate the Steak and Chicken
Olive oil, lime juice, soy sauce, chilli powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne (if using), and honey should all be combined in a big bowl or ziplock bag.
Make sure the marinade coats the steak and chicken slices before adding them.
3️⃣ Cover and chill for at least 30 minutes (marinate for 2-4 hours for optimal effects).
Step 2: Prepare the Steak and Chicken
Fourth, preheat a large grill pan or cast-iron skillet over medium-high heat.
5️⃣ Cook the chicken strips for 5–6 minutes, flipping them regularly, until they are cooked through. Take out of the pan.
6️⃣ Place steak strips in the same skillet and sear them for 3–4 minutes per side (medium-rare), or longer if desired. Take it off and give it some time to relax.
Step 3: Sauté the Vegetables for the Fajitas
7️⃣ Heat 1 tablespoon olive oil in the same skillet over medium heat.
8️⃣ Stir in sliced bell peppers and onions until they are tender and beginning to caramelise, around 5 to 6 minutes.
9️⃣ Cook for an additional 30 seconds after adding minced garlic.
Step 4: Put Together & Serve
🔟 You may either wrap the tortillas in a wet cloth and microwave them for 30 seconds or reheat them on a skillet for 30 seconds per side.
1️⃣1️⃣ After the steak has rested, cut it into thin strips and combine it with the sautéed veggies and chicken.
Serve hot with your preferred toppings and tortillas.
💡 Tip: To keep the fajitas wet when reheated in the microwave, add a splash of water or broth.
Differences & Replacements
Add extra cayenne, spicy sauce, or sliced jalapeños to make it spicier.
✔ Swap the Meat – Substitute portobello mushrooms, tofu, or shrimp.
✔ Dairy-Free – Use dairy-free substitutes or omit the cheese and sour cream.
To enhance the smoky flavour, incorporate adobo sauce or chilli powder into the marinade.
For the oven-baked version, roast everything for 20 minutes at 400°F on a sheet pan.
FAQs
Can I prepare these fajitas in advance?
1. Indeed! The steak and chicken can be marinated up to 24 hours in advance. When ready to dine, reheat the cooked fajitas, which can be kept in the refrigerator for up to 4 days.
2. What kind of beef works best for fajitas?
The best steak to use for fajitas is skirt steak . When cut against the grain, both retain their tenderness and flavour.
3. Can I make the fajitas on a grill rather than in a skillet?
Definitely! Slice and serve the steak and chicken after grilling them for 5 to 7 minutes on each side over medium-high heat.
4. How do you make beef fajitas so tender?
Marinating is essential! The steak is made softer by the lime juice and soy sauce. To keep it juicy, slice against the grain.
5. Can I use fajita seasoning from the store?
Yes! Use 1 tablespoon of premade fajita seasoning in place of the individual spices if you’re pressed for time.
Concluding Reflections
The ideal harmony of smoky, juicy, and sizzling flavours is delivered to your table with these Chicken & Steak Fajitas. They will be a hit whether you make them for a fun weekend feast or a quick weeknight supper.
