Living in Southern California, I have an apparent fondness for Mexican and Mexican-inspired food that borders on obsessive. Cilantro, onions, limes, garlic and peppers are staples in my kitchen and the family knows that if they don’t like a particular ingredient, they are free to pick it out.
Fajitas are a frequent dish for us because I use whatever ingredients I have at the time. For this recipe, I had 6 chicken thighs and a small strip steak handy, as well as onions, peppers and zucchini. It could just as easily be made with mushrooms, red onions, green peppers and fresh tomatoes thrown in at the last moment. Serve these with warm corn tortillas, fresh cilantro and load of guacamole for a nourishing and tasty meal.
Prep time: 20 minutes
Total time: 45 minutes
Yield: Serves 4
Special equipment: Cast iron pan optional
3 T oil, divided (I used grapeseed or olive)
6 chicken thighs
1-2 small strip steaks (sirloin is fine too) – about 3/4 – 1 pound total
1 tsp. salt, divided
1/2 tsp. oregano (Mexican if you’ve got it)
juice of 2 limes
1 yellow or red onion, peeled and cut into 1/3″ slices
1 red pepper, cored and cut into 1/3″ slices (omit for nightshade allergies)
1 Italian zucchini
1/4 tsp. cumin powder
1/4 tsp. garlic powder
1/4 tsp. chili powder (omit for nightshade allergies)
grinding of fresh pepper
- Slice chicken and beef into 1/3″ thick strips and sprinkle with 1/2 salt and oregano. Drizzle lime juice over meat and set aside.
- Mix remaining 1/2 tsp. salt, cumin and garlic powder and set aside.
- Heat cast iron pan over high heat until hot and add 1 T oil. (Because you’ll be cooking in batches, cook the meats separately). When oil is hot, add first batch of chicken and sear slices. Don’t crowd the pan; make sure the slices aren’t touching. Lightly season with a pinch of the spice mixture and turn. Once cooked through (about 3 minutes per side), remove and continue cooking the rest of the batches, adding more oil if necessary. (If you have a really well seasoned cast iron, you won’t have to). Set meat aside.
- Slice onions and peppers and add to pan, sauteing until carmelized, about 6-7 minutes. Add zucchini and cook for a moment more. Add beef and chicken back into pan and stir to combine. Plate and serve with warm tortillas, cilantro, salsa and guacamole. And margaritas. 🙂