Best Fajita’s You’ll Ever Make at Home

There are a lot of things I want to perfect, pizza crust, crusty french bread, sunday gravy, and of course, fajita’s.  We’ve all been to some terrific restaurants, both chains and local establishments, but I’ve never been able to recreate that authentic Tex-Mex taste that’s so delicious…until now.  I prefer a charcoal grill because of it’s radiant heat and wood flavor, but a gas grill works just as well.




  • 4 tablespoons of vegetable oil, divided
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Dash hot sauce
  • Pinch of salt
  • Freshly ground black pepper
  • 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)


Grilled veggies

  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced


Finishing touches

  • 8 (8-inch) flour tortillas
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Colby Jack cheese, shredded, for topping

Special Tools – Grill basket


In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator for at least an hour but I recommend longer, up to 12 hours.

Heat the outside grill 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 7 minutes per side, skirt steak about 4 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips and cover on a plate with foil to keep warm.

At the same time, in a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers for one minute then transfer to grill basket on the hot grill until crisp-tender with some salt and pepper, Lime-Chili seasoning (from Trader Joe’s) and Lemon Lime salt (lemon pepper works too).  When nearly cooked, place them back in the large skillet and add chicken/steak/shrimp and all of the juices from the plate.  Cook for 1 minute to blend the flavors.  Warm the tortillas in the oven for a couple of minutes.   Serve immediately with tortillas, sour cream, guacamole, salsa and cheese


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