Steak Fajitas Recipe

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By Capper's Farmer Editors | Dec 23, 2014

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Adding beans ups the protein in these perfect chicken or steak fajitas.
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  • 5 servings



  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1-1/2 pounds flank steak, or boneless, skinless chicken breast halves
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 medium yellow bell pepper
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 10 flour tortillas, warmed
  • 1 cup sour cream
  • 1 cup salsa
  • 1 can (2-1/4 ounces) sliced black olives, drained


  • In a large bowl, combine orange, lime and lemon juices with garlic.
  • Season chicken with chili powder and salt, then place in juice mixture, turning to coat. Cover and marinate in refrigerator for 30 minutes.
  • Remove chicken from refrigerator and pour marinade into a small saucepan. Bring mixture to a boil over medium-high heat; keep warm.
  • Place meat on broiler rack or grill about 6 inches from heat. Broil or grill, turning and basting with marinade, until cooked through. Remove and set aside.
  • Core the peppers, then cut them into strips.
  • Heat oil in a large skillet over medium-high heat until hot. Add peppers and onion, and cook for about 5 minutes, or until onion is tender and translucent, stirring often.
  • Slice the meat into strips, and add it to the pepper-onion mixture, stirring to blend.
  • Divide mixture evenly and spread down centers of the tortillas. Roll up, and top each serving with a dollop of sour cream, salsa and olives.We have plenty more Mexican dish recipes. Check out Easy Mexican Recipes Spice Up Dinner Menus.