Fajitas
A backyard-and-skillet classic: peppers and onions sizzling, tortillas warming, and a platter of marinated chicken, steak, or pork so everyone can build their own. It’s weeknight-friendly, cottage-worthy, and perfect for feeding a crowd after a long day outside.
Prep Time: 15 minutes (plus 30–60 minutes to marinate)
Total Time: 30–40 minutes
Serves: 4–6
Ingredients
Protein (Choose One)
700 g chicken thighs or breasts, sliced into 2 cm strips
or 700 g flank/skirt steak, patted dry (cook whole, slice after)
or 700 g pork shoulder or tenderloin, sliced into 2 cm strips
Marinade
3 tbsp olive oil
2 tbsp lime juice (plus wedges to serve)
3 cloves garlic, minced
2 tsp ground cumin
2 tsp smoked paprika (or chili powder)
1 tsp dried oregano
½–1 tsp chipotle paste or cayenne (to taste)
1 tsp salt, ½ tsp black pepper
Veg & Serve
1 large onion, thinly sliced
2–3 bell peppers, sliced
2 tbsp olive oil (for the pan)
8–12 small flour or corn tortillas, warmed
Toppings: sliced spring onion or coriander, sour cream or yogurt, salsa, avocado, grated cheese, hot sauce
Method
Marinate: Whisk marinade ingredients. Toss with the chicken/pork strips or rub over the whole steak. Cover and chill 30–60 minutes.
Sear Veg: Heat a large cast-iron or heavy skillet over high. Add 1 tbsp oil, then onion and peppers with a pinch of salt. Sear 4–6 minutes until charred in spots but still crisp. Transfer to a warm plate.
Cook Protein:
• Chicken/Pork Strips: Add 1 tbsp oil; cook in two batches, 3–5 minutes total, until browned and just cooked through.
• Steak: Sear whole, 3–4 minutes per side for medium-rare (thickness dependent). Rest 5 minutes, then slice thinly across the grain.Combine: Return veg to the pan with the meat, toss 30 seconds to mingle juices. Squeeze over lime.
Serve: Pile into warm tortillas with your favourite toppings.
Variations
Sheet-Pan Fajitas: Toss protein and veg with marinade on a tray. Roast at 230°C / 450°F for 15–20 minutes (stir once). Broil 1–2 minutes for char.
Veggie & Halloumi (Or Tofu): Swap meat for 300 g halloumi (or firm tofu) in batons. Add mushrooms and zucchini to the peppers. Same marinade, quick hot sear.
Maple-Chipotle Canadian Twist: Add 1 tbsp maple syrup to the marinade and finish with a splash of apple cider vinegar in the pan for a sweet-smoky glaze.