Magic Chicken, Beef or Shrimp Fajitas

“My husband's recipe for fajitas, based on a recipe found in a Mexican cookbook by Jane Milton and his own experimentation. The inclusion of cinnamon is what to me gives these fajitas such a great flavor! Serve with your favorite accompaniments along with rice and beans and a strong margarita!”
READY IN:
35mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut meat in strips (against the grain) and place in medium sized freezer bag.
  2. Drizzle enough oil over the meat to coat and shake bag.
  3. Add all all seasonings to bag, shake to coat meat.
  4. Add enough lime juice to coat meat, plus dash of tequila.
  5. Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
  6. Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
  7. Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: