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Easy Sizzling Chicken and Beef Fajitas Recipe Perfect for Quick Dinners

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A quick and flavorful fajita recipe combining juicy chicken and beef with crisp bell peppers and onions, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1/2 pound boneless, skinless chicken breasts, thinly sliced
  • 1/2 pound flank steak or skirt steak, thinly sliced against the grain
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced (optional)
  • 1 large onion, thinly sliced
  • Flour or corn tortillas
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Shredded cheese (cheddar or Monterey Jack)
  • Avocado slices or guacamole

Instructions

  1. Using a sharp knife, thinly slice the chicken breasts and flank steak against the grain into strips about 1/4 inch thick.
  2. In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
  3. Add the sliced chicken and beef to the marinade bowl. Toss gently to coat every piece. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  4. While the meat marinates, thinly slice all the bell peppers and onion. Set aside.
  5. Place a cast iron skillet over medium-high heat and let it get hot, about 3-5 minutes.
  6. Add half the meat to the skillet in a single layer. Let it sear without stirring for 2-3 minutes until browned, then stir and cook another 1-2 minutes until just cooked through. Remove and keep warm. Repeat with remaining meat.
  7. Add a splash of olive oil if needed, then toss in the sliced peppers and onions. Cook, stirring occasionally, for 5-7 minutes until veggies are tender but still slightly crunchy with some caramelized edges.
  8. Return the cooked chicken and beef to the skillet with the veggies. Toss everything together and cook for an additional 1-2 minutes to meld flavors and heat through.
  9. Warm the tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
  10. Transfer the sizzling meat and veggies to a serving platter or keep in the skillet. Top with fresh cilantro, sour cream, cheese, and avocado slices as desired. Serve hot.

Notes

For gluten-free, use corn or gluten-free tortillas. Add jalapeños or cayenne for extra heat. Marinate meat for at least 20 minutes for best flavor. Avoid overcrowding the pan to get a good sear. Use a cast iron skillet if possible for best results.

Nutrition

Keywords: chicken fajitas, beef fajitas, quick dinner, easy fajitas, skillet fajitas, Mexican recipe, weeknight meal

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