Ingredient Notes
Chicken or Steak – You can use your choice of meat; boneless chicken breasts work great, as do chicken thighs or tenders. Steak is also awesome–flank steak and sirloin are both fantastic cuts for this recipe. We often do both chicken and steak. Bell Peppers – Use red, yellow, or orange, or a combination of all 3. Avoid green bell peppers as they aren’t as sweet. Onions – Sweet onions, white onions, and purple onions all work just fine, I love using purple because of the pop of color!
For the Marinade:
Lime Juice – Avoid bottled lime juice as it tends to be bitter. Fresh lime is best, or True Lime Crystallized lime powder works great as well. Oil- This recipe calls for vegetable oil, but avocado oil works as well. Just a little bit helps coat the meat and prevents sticking. Garlic – I recommend fresh garlic, but you can use dry in a pinch. White Vinegar – of all the vinegar choices, white is your best bet in this recipe. Soy Sauce – This might seem like a strange component for fajitas, but just a little bit of soy sauce adds the perfect flavor. Liquid Smoke -If you’re not familiar with liquid smoke, you can find it near the BBQ sauces. It’s definitely one of the key flavor components in this recipe. Seasonings: Salt and Pepper, Chili Powder, Cayenne Pepper, Onion Powder
How to Make Fajitas
Other Topping Suggestions
Sour Cream Diced Avocado Crumbled Cotija or Queso Fresco If it’s not really grill season at your house, consider my Sheet Pan Fajitas or Easy Slowcooker Fajitas with Chili-Lime Cream as well!
