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Double Fajitas Recipe

Name: Las Margaritas - Mexican Restaurants Double Fajitas Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Boneless, skinless chicken breasts; 2 medium Bell peppers (assorted colors); 1 medium Onion; 2 tablespoons Olive oil; 2 tablespoons Lime juice; 1 teaspoon Chili powder; 1 teaspoon Cumin; 1 teaspoon Garlic powder; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 pound Flank steak; 2 medium Bell peppers (assorted colors); 1 medium Onion; 2 tablespoons Olive oil; 2 tablespoons Lime juice; 1 teaspoon Chili powder; 1 teaspoon Cumin; 1 teaspoon Garlic powder; 1 teaspoon Salt; 1 teaspoon Black pepper; 8 medium Flour tortillas; 1 cup Sour cream; 1 cup Guacamole; 1 cup Shredded cheese (cheddar or Mexican blend); 1 cup Salsa

Inspired by Las Margaritas - Mexican Restaurant

Time1h 30m

Serves4

Make Double Fajitas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Double Fajitas

Selected to serve

Carajillo

Don Julio blanco, Kahlua, cold brew espresso, licor 43

rich · coffee-forward · sweet

Open pairing →

Ingredients

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For the Chicken Fajitas

1 pound Boneless, skinless chicken breasts

2 medium Bell peppers (assorted colors)

1 medium Onion

2 tablespoons olive oil

2 tablespoons ReaLime juice

1 teaspoon Chili powder

1 teaspoon Cumin

1 teaspoon Watkins garlic powder

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Beef Fajitas

1 pound Flank steak

2 medium Bell peppers (assorted colors)

1 medium Onion

2 tablespoons olive oil

2 tablespoons ReaLime juice

1 teaspoon Chili powder

1 teaspoon Cumin

1 teaspoon Watkins garlic powder

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For Serving

8 medium Flour tortillas

1 cup Sour cream

1 cup Guacamole

1 cup Shredded cheese (cheddar or Mexican blend)

1 cup Salsa

Method

Marinate and Prepare the Chicken

Marinate the Chicken

In a bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Slice Vegetables

While the chicken is marinating, slice the bell peppers and onion into thin strips and set aside.

Cook the Chicken

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 7-8 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest.

Sauté Vegetables

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-6 minutes until they are soft and slightly caramelized.

Slice Chicken

Once the chicken has rested for a few minutes, slice it into thin strips.

Marinate and Prepare the Beef

Marinate the Beef

In a separate bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add the flank steak and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Slice Vegetables

Slice the bell peppers and onion into thin strips and set aside for the beef.

Cook the Beef

In the same skillet, over medium-high heat, add the marinated flank steak. Cook for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest.

Sauté Vegetables

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-6 minutes until they are soft and slightly caramelized.

Slice Beef

Once the beef has rested for a few minutes, slice it into thin strips.

Assemble and Serve

Warm Tortillas

Warm the flour tortillas in a dry skillet or microwave until soft and pliable.

Assemble Fajitas

On each tortilla, layer chicken or beef, sautéed vegetables, sour cream, guacamole, shredded cheese, and salsa.

Serve

Fold the tortillas over the filling, serve immediately, and enjoy your double fajitas!