Fajita Tacos

5 from 1 vote

Restaurant style chicken, beef or shrimp fajitas, served in a corn or flour tortilla.

Prep Time30

Cook Time15

Total Time45

Course: dinner

Cuisine: Mexican

Keyword: fajita, street tacos

Servings: tacos

Calories: 262kcal

Author: Erin

Cost: $11

2 pounds chicken, beef or shrimp cut into thin strips (shrimp should be whole, cleaned and deveined)
1 cup bell peppers any color, cut into thin strips
1 cup onion sweet, cut into thin strips
1 teaspoon ground cumin
1 teaspoon garlic powder
1 medium lime juice of
1 teaspoon salt
½ teaspoon pepper black, white, red pepper flake, or mix of depending on desired heat level
3 tablespoons vegetable oil divided
20 small corn or flour tortillas for serving

Prepare the ingredients by slicing the meat into thin strips about 2 inches long and ¼ inch wide (shrimp should be cleaned and deveined but remain whole).
Slice peppers and onions into similar 2 inch by ¼ inch strips.
Pat chicken, beef or shrimp dry with paper towels to absorb any extra moisture, and add to a mixing bowl.
To the meat (or shrimp), add the 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, the juice of 1 whole lime, salt and pepper, and 1 ½ tablespoons of vegetable oil. Toss gently to coat.
Heat a large cast iron skillet to medium high heat with the other half of the vegetable oil (1 ½ tablespoons).
Once hot, add the sliced pepper and onion strips to the oil and saute for 2-3 minutes until the onions are translucent and the peppers soften.
Use tongs or a spatula to remove the peppers and onions to a plate temporarily.
To the same hot skillet, lay down the meat or shrimp in a single layer, without moving it so that it may develop a dark sear. This will take about 2-4 minutes.
Once the protein has developed a thick brown sear, add the partially cooked peppers and onions that had been set aside back to the pan.
Saute for an additional 2-3 minutes until the meat is fully browned (or shrimps are pink and tails curled).
Turn off the heat and serve sizzling hot with warm tortillas right away.
Add additional toppings as desired.

Get tortillas warmed before the fajitas are done so that they may be served immediately hot and sizzling.
Don't allow the meat/protein to sit in the lime and seasoning "marinade" for more than one hour, or it will denature the meat and chemically cook it, changing it's texture.
Cast iron is the best type of skillet to get restaurant-style fajitas at home; also don't disturb or move the meat until a sear has formed or it will be a weak sear. This is especially important if you are unable to use cast iron skillet.
Fajitas can be saved in the fridge and reheated in the oven or microwave on the lowest heat until warmed through and served again with warm tortillas.