Fajitas (Steak, Chicken, Pork, and/or Shrimp)

Beef, Mexican, Pork, Poultry, Seafood

Prep Time: 10 mins Cook Time: 15 mins Source: addapinch.com

Ingredients

2 pounds steak, chicken, and/or pork, sliced into 1/2 inch strips
1 pound shrimp (Optional)
4 bell peppers, deseeded and sliced into thin strips
2 medium onions, peeled and sliced into thin strips
2 Roma or beefsteak tomatoes, sliced (Optional)
6 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon chili powder
2 teaspoons ground cumin
pinch cayenne pepper
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
2 cloves garlic, minced
6-8 tortillas, warmed

Optional garnish:
sour cream
Guacamole
salsa

Directions

Place the meat into a sealable bag. Place the peppers and onions into a separate sealable bag; add the tomatoes now, if using them.
Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined.
Pour ½ of the marinade over the steak, and ½ of marinade over the vegetables.
Seal the bags tightly and refrigerate for one hour to overnight.
Oven Cooking Method:
Preheat the oven to 425°. Place the steak and vegetables onto a sheet pan.
Cook for 10-15 minutes, turning halfway through. If using, add the shrimp during the last 5 minutes.
Keep cooking until desired doneness.
Broil for another 3-4 minutes, until the desired level of browning/char is achieved.
Stovetop Cooking Method:
When ready to cook, heat a large skillet over medium-high heat.
Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes.
Remove the vegetables from the skillet to a plate and add the steak strips to the same skillet.
When the steak is cooked throughout (about 7-10 minutes), add the vegetables back to the skillet along any remaining marinade.

Nutrition