Sizzling Chipotle Lime Fajitas
These Sizzling Chipotle Lime Fajitas are inspired by my travels to Mexico, where I fell in love with the vibrant flavors of the local cuisine. The smoky chipotle peppers combined with tangy lime juice create an irresistible marinade that infuses the meat and vegetables with mouthwatering taste.
I first tried these fajitas at a small family-owned restaurant, and I knew I had to recreate them at home. After experimenting with different ingredients and techniques, I finally perfected this recipe that brings the authentic taste of Mexican fajitas right to your kitchen.
Gather your friends and family around the table and enjoy the sizzle and aroma of these delicious fajitas. They're perfect for a casual dinner party or a fun weekend meal, and they're sure to become a favorite in your household.
- 1 lb flank steak, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1/4 cup fresh lime juice
- 2 tbsp chipotle peppers in adobo sauce, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 flour tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese
- In a small bowl, whisk together lime juice, chopped chipotle peppers, ground cumin, chili powder, salt, and black pepper.
- Place the sliced flank steak in a shallow dish or resealable plastic bag, and pour the marinade over the meat. Ensure all pieces are well coated, then cover and refrigerate for at least 15 minutes, or up to 2 hours for maximum flavor.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side, or until cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil, along with the sliced bell peppers, onion, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
- Return the cooked steak to the skillet with the vegetables, and cook for an additional 1-2 minutes, stirring to combine and heat through.
- Warm the flour tortillas according to package instructions.
- Serve the sizzling steak and vegetable mixture on warm tortillas, topped with your choice of sour cream, guacamole, salsa, and shredded cheese.