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Mix and match fajitas
A classic Mexican recipe with sautéed bell peppers and onions. Serve with a squeeze of fresh lime to add a punch of flavour and your favourite protein such as chicken, steak, shrimp, or tofu.
SERVES
4
Ingredients
Tortillas
- 2 cups (270 g) all-purpose flour, plus more for kneading
- 3/4 tsp kosher salt
- 1/4 tsp baking powder
- 3/4 cup (180 ml) warm water
- 3 tbsp (45 ml) canola oil
Fajitas
- 1 lime, zested and juiced
- 1/4 cup (60 ml) olive oil
- 1/4 cup chopped cilantro stems
- 3 garlic cloves, minced
- 3 green onions, thinly sliced
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dry oregano
- 1/2 tsp smoked paprika
- Kosher salt and freshly ground black pepper
- 450–500 g butterflied chicken breast or cutlets, flank steak, raw peeled shrimp or sliced tofu
Vegetables
- 1 yellow or red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- Toppings such as shredded cheddar or crumbled feta, guacamole, pico de gallo, sour cream, sliced jalapenos and cilantro
Directions
For the Tortillas
- Combine the flour, salt and baking powder in a large bowl. Make a well in the centre and stir in the water and oil. Turn the dough out onto a lightly floured work surface and knead until smooth, about one to two minutes. Set the dough aside to rest for 15 to 20 minutes.
- Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface.
- Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about one minute per side.
- Keep the tortillas warm in a clean kitchen towel before serving.
For the Fajitas
- In a large bowl, whisk together the lime zest and juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika and one teaspoon of kosher salt.
- Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least one hour no matter the protein. If using steak, chicken or tofu, you can marinate for up to overnight. If using shrimp, stick to one hour.
- Heat a large cast iron skillet over medium-high heat, remove the protein from the marinade and cook to your liking. If you’d like, you can also cook the protein on a barbecue.
- Allow the protein to rest while you cook the vegetables.
For the Veggies
- Add the peppers and onions into the hot skillet, season with salt and pepper and cook until lightly charred and tender, adding a little olive oil if needed.
- Thinly slice the chicken or beef, if using, and nestle everything into the hot skillet to serve alongside tortillas and your favourite toppings. Enjoy!
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