How to make Chicken and steak fajitas | Tender Mixed Fajitas | Villa Cocina

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often cheaper and juicier.

steak

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is usually more affordable.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive.

Remove the stem and seeds from the bell peppers and cut into slices that are about 1/2’’ in thickness. Then, slice the onion into the same thickness as the peppers. Transfer both into a bowl and set aside until needed.

In a bowl whisk all the marinade ingredients until well combined. Remove 3 tbsp of the marinade and set it aside for the veggie mix.

Place the chicken and steak in two different bowls/containers and cut the steak into smaller pieces to fit the cooking pan.

Pour half of the marinade into the beef and half into the chicken. Mix and toss until both are well coated. Let them sit out for about 15-20 minutes to warm up to room temperature.

Heat a large cast iron or non-stick pan over medium-high heat. Once hot, lay the chicken and brown both sides. Cook the chicken until the inside reaches a safe internal temperature of 165 F degrees. Remove from the heat and let it rest for 10 minutes.

While the pan is still hot, lay the steak and brown both sides. Cook it to your desired doneness, removing it from the heat and letting it rest for 10 minutes as well. Then slice both the chicken and steak.

Coat the veggies in the marinade we set aside (the 3 tbsp).

On the same pan and over medium-high heat, sauté the veggies until slightly softened or to your desired texture. Add in the sliced chicken and beef, allowing them to heat back up for about one minute. Finally, sprinkle chopped cilantro, add a generous squeeze of lime juice, salt to taste, and mix to combine. Remove from the heat and serve.

Cooking Techniques

Equipment Needed

Spice Level: