Sizzling Fajitas
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
The highlight of a good Mexican fajita (sliced strips of grilled meat and vegetables) is the sizzling sound it makes when served. The sound alone is enough to whet your appetite, not to mention the amazing aroma and beautiful presentation. Fajitas are typically served in specially designed cast-iron skillets. To ensure they sizzle, heat the skillets in the oven while you prepare the meat and vegetables. Chicken or shrimp can be used instead of meat, and a marinade of lemon juice and spices will impart wonderful flavor to any protein you choose. Once cooked, the fajitas are placed in the hot skillets and served immediately with tortillas and other traditional accompaniments, which you'll also find in the recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg meat (boneless and skinless chicken breast, skirt steak or peeled shrimp)
- 1/4 cup vegetable oil, divided
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 teaspoon garlic powder
- 1 tsp onion powder
- A little hot sauce
- 1 medium onion, sliced into thin half rings
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 wheat tortillas (20 cm)
- Juice of 1 lime, for serving
- Sour cream, for serving
- Salsa, for serving
- Guacamole, for serving
- Grated cheddar, for serving
We recommend
Recipes with similar ingredients: chicken breasts, shrimps, sweet pepper, tortilla, lime juice, garlic powder, onion powder, cumin
Cooking the dish according to the recipe:
- In a heavy-duty zip-lock plastic bag, combine 2 tablespoons of vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper, and any meat of your choice. Seal the bag and mix everything together. Refrigerate to marinate.
Marinating time: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. - Preheat cast iron fajita pans in a preheated oven at 200°C (400°F) for at least 20 minutes, until the fajitas are sizzling nicely.
- Preheat an outdoor grill or large grill pan over medium heat. Remove the meat from the marinade and place it on the hot grill, discarding the marinade. Grill the chicken until cooked through, about 5 minutes per side, the skirt steak for about 3 minutes per side for medium, and the shrimp for about 2 minutes. Cut the chicken and steak into strips, if using.
- In a large skillet, heat the remaining 2 tablespoons vegetable oil and sauté the onion and bell pepper, adding a little salt and black pepper, until the vegetables are crisp-tender.
- Wrap the tortillas in foil and heat them in the oven with the pans for 15 minutes.
When ready to serve, remove the cast iron skillets from the oven and quickly arrange the meat, peppers, and onions in them. The fajitas will sizzle immediately. Serve sizzling with warm tortillas and other appetizers.
Categories:
recipe / Pan / Dinner / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Mexican cuisine / Paula Deen
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