A fajita (fajitas) (/fəˈhtə/; Spanish: [faˈxita]) is a term found in Tex-Mex cuisine,[2] commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak.[3] Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.


3 tbsp lemon juice
2 tbsp worcestershire sauce
1 tsp liquid smoke
2 tbsp soy sauce
3 tbsp olive oil
2 garlic cloves, minced or pressed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce (optional)
Salt and Pepper


1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 large onion, halved and sliced lengthwise
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
8 (8-inch) flour tortillas (or mission low-carb flour wraps)
1 lime, juiced, for topping
sliced black olives
Sour cream, for topping
Salsa or chopped tomato, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping


Slice and pound out chicken breasts and/or steak, if using shrimp make sure they are shelled and deveined.

In a heavy duty resealable plastic bag, combine marinade ingredients and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. But up to 6 hours for more flavor.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

ENJOY Your Fajitas from TASTY FARMER!

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