Best Hot And Spicy Fajitas Recipes

Spicy Chicken Fajitas image

Provided by Christin Mahrlig

Number Of Ingredients 16

4 tablespoons vegetable oil, (divided)
2 tablespoons lime juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken breasts, (cut into thin strips)
1 red bell pepper, (cut into strips)
1 green bell pepper, (cut into strips)
1 jalapeno, (cut into thin strips)
1 medium sweet or yellow onion, (halved and sliced)
8 (6-inch) flour tortillas
sour cream, shredded Mexican cheese blend, sliced avocado, salsa for serving

Steps:

Combine 2 tablespoons of oil, lime juice and spices in a medium bowl. Add the chicken and stir to coat it evenly. Cover and refrigerate for 1 to 8 hours.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the peppers and onion and cook until crisp-tender. Remove to a plate.
Add the remaining tablespoon of oil to the skillet. Cook chicken for 5 to 6 minutes or until no longer pink. Return the pepper/onion mixture to the pan. Once warm, remove from heat.
Warm the tortillas either in a nonstick skillet or in the microwave.Spoon the chicken mixture down the center or each tortilla and top with desired toppings.Serve.

Nutrition Facts : Calories 178 kcal, ServingSize 1 serving

Sweet and Spicy Flank Steak Fajitas with Peppers and Onions image

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

Steps:

For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.