The fajita is a fairly new food, originating in the 1930s in Texas. It was first created by ranch workers, who were given the cheaper cuts of beef- skirt steak. They would marinate the steak in lime to help tenderize the tough meat. The fajita is now created using many types of meat (numerous cuts of beef, chicken, even shrimp). It is grilled and served with onions and bell peppers on a tortilla, sometimes with many additional condiments. In restaurants, it is often served in a sizzling skillet. Mexican “Arracheras” are very similar to fajitas, also using marinated skirt steaks.
Adapted from Handle the Heat
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 4 limes divided
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 bell peppers thinly sliced
- 1 large onion peeled and thinly sliced
- 1 pound boneless chicken breasts thinly sliced lengthwise
- 8 Tortillas
- Sour cream
- Shredded Cheese
- In a large bowl, whisk together paprika, cumin, juice from 1 lime, olive oil, salt and pepper to taste. Add the bell pepper slices, onion slices, and chicken slices. Set aside to marinate up to 30 minutes.
- Heat a large skillet over high heat. Once thoroughly heated, use a large slotted spoon or tongs to add the chicken mixture. Stir often and cook until the peppers and onions soften and chicken is cooked through.
- Divide among the tortillas, sprinkle with the juice of the remaining limes, and serve immediately with desired garnishes.