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“This recipe is based on wonderful fajitas served at a small authentic Tex-Mex restaurant near where I used to live. I have used this with both chicken and steak, flank steak or skirt steak, and it works great. I also mix a batch of the dry spices together and use a tablespoon or so when I make fajitas. The red onions, while not traditional, add a nice color to the fajitaas, but sweet yellow onions are more traditional. Note that the preparation time listed includes time to marinate.”
1hr 15mins
8 fajitas

Ingredients Nutrition


  1. Cut chicken or steak into 3/4" strips. Place in a bowl or recloseable bag with lime juice, farlic, cumin, coriander, cayenne pepper, chili powder, salt, and pepper. Toss to coat. Allow to marinate in refrigerator for 1 hour for chicken, 1-1/2 to 2 hours or more for flank or skirt steak.
  2. Heat grill or pan to high. Brush grill lightly with oil or coat bottom of pan lightly with oil.
  3. Put chicken or steak on grill or in pan and cook until no longer pink.
  4. Add vegetables, cooking until just tender and onions and peppers begin to caramelize.
  5. Serve immediately on tortillas with salsa and sour cream to garnish.

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