Fajitas At HomeCourse: Dinner, LunchCuisine: Mexican
Who doesn’t love fajitas. Whats great about this recipe, you can do them in either a cast-iron skillet or a rimmed baking sheet. Also you can choose your favorite kind of meat, pork, chicken or beef. The spice mixture had been adapted from Cooks Country. I use the mixture on everything, even fish to change up fajita night. Have fun with this recipe. Use corn or flour tortillas or even butter lettuce if you are watching calories. I always serve these with seasoned brown rice, black beans and guacamole.
If pressed for time I preheat the oven to 400 and seasoned the pork tenderloin or flank steak, place it on a parchment lined rimmed baking sheet and place all the vegetables around it and bake it for about 40 minutes. The Flank Steak with take about 25 minutes. With chicken (cut into strips) and shrimp, I usually just sprinkle with seasoning and sauté in a pan. You can cook both in the oven but it cooks quickly so you have to keep your eye on it. The chicken will cook in about 15-20 minutes where the shrimp is a matter of minutes.
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons fresh ground pepper, divided
1 heaping teaspoon cumin
1 heaping teaspoon chili powder
1 teaspoon garlic salt
1 heaping teaspoon dried Mexican oregano
1/8 teaspoon allspice
2 around 1lb each pork tenderloin, flank steak, boneless skinless chicken breasts or fish fillets or shrimp
3 Tablespoons olive oil, divided
2-3 yellow, orange or green, or 1 of each, stemmed, seeded, and sliced into long strips all equal in thickness
2 onions: 1 red and 1 sweet yellow, halved and sliced
2 garlic gloves, minced
1 /2 cup fresh cilantro, leaves only
1 tablespoon lime juice
Optional: Black Beans, salsa, guacamole, pickled cabbage, spicy rice, or whatever you enjoy
- Combine 2 teaspoons salt, 1 teaspoon pepper, cumin, chili powder, garlic salt, oregano, and all spice in a bowl.
- Cut each tenderloin in half and then cut into small strips. Toss with spice mixture. If using flank steak, keep whole and season the whole piece. If using chicken breasts, slice into strips. If using fish fillets or shrimp, just sprinkle with mixture.
- Heat a cast-iron pan over medium heat until hot, add 2 Tablespoons oils and swirl around. Add the pork to the pan and cook until meat is well browned on all sides and registers 135-140 degrees. Transfer to a carving board and tent with foil.
- Add the remaining oil, and add the bell peppers to the pan. Allow to cook, stirring occasionally for 3-5 minutes. Add the onions and season with remaining salt and pepper. Cook until vegetables are softened but starting to brown, add in the garlic and stir well for 30 seconds. Remove from heat add the cilantro and lime juice.
- Place a warm tortilla on a warmed plate, serve the pork and vegetables on the tortilla and cover with any accompanying goodies.