Fajitas are a great, quick weeknight meal. Thirty minutes, prep to plate. (One night, if you have time, try a longer marinade to see how the flavor develops.)
If you are a vegetarian or vegan, embrace the tofu or mushroom versions. We call the tofu version "tofitas" and they are delicious!
Any of the following or combination of protein choices:
10oz of flat iron or flank steak.
10oz boneless, skinless chicken breasts
1 package of Fresh Tofu Inc tofu
3-5 portobello mushroom caps
1 green bell pepper & 1 red bell pepper
1 yellow onion
1 lime (optional)
Chopped fresh cilantro (optional to taste)
Salt and pepper to taste
1 tablespoon olive oil, plus more for sautéing
1 cup of your favorite salsa (better yet, make your own!).
(Optional step: Make guacamole!)
1. Mix marinade of 1 tbsp olive oil, chili powder, 1/2 lime, salsa, plus salt and pepper to taste. If you are short on chili powder, ground cumin works, or omit and just use salt and pepper.
2. Cover steak, chicken, mushrooms or tofu in marinade. If using tofu, first slice into strips as wide as your thumb. Let sit a minimum of 15 minutes (but longer is better).
3. While meat is marinating, slice peppers and onions into finger-width strips.
4. In a hot pan (cast iron preferred), add 1 tsp olive oil and bell peppers. Saute on medium heat for 5 minutes.
5. Add onions to pan with peppers (do not add them at the same time as peppers or they will get too soft before peppers are ready).
6. Add a pinch of chili powder or fajita sauce to your onions and peppers; continue cooking until they are soft, then remove from heat.
7. (If cooking tofu or mushrooms) Preheat oven 375F.
8. (If cooking mushrooms or tofu) Place on an oiled baking sheet. Bake for 15 minutes.
9. (If cooking steak or chicken) In another pan (or the same pan after you remove the peppers), add tsp olive oil and heat to medium. Add your meat and sear on both sides. Cook steak to your preferred doneness (we recommend medium-rare, which is about 2-3 minutes per side as flank is thin and cooks quickly). Cook chicken until fully cooked (about 5-6 minutes on each side). This can also be done on an outdoor grill if the weather is calling you.
10. Let meat rest 5-10 minutes off the heat before slicing into strips. For steak, cut into very thin slices so it's tender.
11. Assemble fajitas. Protein first, then peppers and onions. Top with any of the following to taste: avocado (or guacamole if you made it), salsa, cilantro, squeeze of lime, and your favorite hot sauce if you like a kick.