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authentic fajita seasoning recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: general
Description
This homemade fajita recipe features a two-step process using a dry spice rub and a smoky chipotle-lime glaze, resulting in tender, charred meat and vegetables far surpassing store-bought seasoning packets. It’s perfect for a quick weeknight meal using chicken or beef.
Ingredients
- For the Dry Rub:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Smoky Chipotle-Lime Glaze:
- 2–3 tablespoons minced chipotle peppers in adobo
- 2 tablespoons adobo sauce (from can)
- 1/4 cup fresh lime juice
- 2 tablespoons agave nectar (or maple syrup)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- Main Ingredients and Serving:
- 1.5 pounds protein (chicken breast or beef skirt steak)
- 1 large red bell pepper, sliced thinly
- 1 large yellow bell pepper, sliced thinly
- 1 medium red onion, sliced thinly
- 2 tablespoons vegetable oil (for cooking)
- Warm tortillas, fresh cilantro, and lime wedges for serving
Instructions
- Prepare Rub and Glaze: In a small bowl, combine all dry spices for the rub. In a separate medium bowl, whisk together the minced chipotle peppers, adobo sauce, lime juice, agave nectar, oil, and salt to create the glaze.
- Marinate Protein: Place thinly sliced chicken or beef in a large bowl. First, sprinkle the dry rub over the meat and toss to coat. Next, pour half of the glaze over the meat and toss again. Marinate for at least 30 minutes, or up to 2 hours.
- Sauté Vegetables: Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat. Add the sliced bell peppers and onion; cook for 5-7 minutes until tender-crisp with light charring. Remove vegetables and set aside.
- Sear Protein: Add the remaining 1 tablespoon of oil to the skillet and increase heat to high. Add the marinated meat in a single layer, working in batches to avoid overcrowding, and sear for 2-3 minutes per side until deeply browned and cooked through.
- Finish with Glaze: Return all seared meat and sautéed vegetables to the hot skillet. Pour the remaining half of the chipotle-lime glaze over the mixture. Toss together for 1-2 minutes, allowing the glaze to reduce slightly and coat everything evenly.
- Serve Immediately: Transfer the sizzling fajitas to a warm platter. Serve with warm tortillas, fresh cilantro, and lime wedges.
Notes
Store the dry rub for up to 6 months in an airtight container. The liquid glaze can be made up to 2 days ahead and refrigerated. Avoid marinating meat in the acidic glaze for more than 2 hours to prevent toughness. To reduce heat for children, use less chipotle pepper and adobo sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: sautéing
- Cuisine: tex-mex
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: fajitas, chicken, steak, skillet, chipotle, lime, weeknight, spicy, gluten-free, quick
