MIX AND MATCH FAJITAS

Mix and Match Fajitas image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

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Ingredients

1 lime, zested and juiced
1/4 cup olive oil (60 milliliters), plus more if needed
1/4 cup chopped cilantro stems
3 garlic cloves, minced
3 green onions, thinly sliced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dry oregano
1/2 teaspoon smoked paprika
Kosher salt
450 to 500 grams butterflied chicken breast or cutlets, flank steak, raw peeled shrimp or sliced tofu (about 1 pound)
1 yellow or red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
Freshly ground black pepper
Flour Tortillas, store bought or homemade, recipe follows
Toppings: shredded cheddar or crumbled feta, guacamole, pico de gallo, sour cream, sliced jalapeños and cilantro
2 cups all-purpose flour, plus more for kneading (270 grams)
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
3/4 cup warm water (180 milliliters)
3 tablespoons canola oil (45 milliliters)

Steps:

In a large bowl, whisk together the lime zest and juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika and 1 teaspoon of salt. Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least 1 hour no matter the protein. If using steak, chicken or tofu, you can marinate for up to overnight. If using shrimp, stick to 1 hour.
Heat a large cast-iron skillet over medium-high heat. Remove the protein from the marinade and cook to your liking. If you'd like, you can also cook the protein on a barbecue. Allow the protein to rest while you cook the vegetables.
For the veggies, add the peppers and onions into the hot skillet, season with salt and pepper and cook until lightly charred and tender, adding a little olive oil if needed.
Thinly slice the chicken or beef, if using, and nestle everything into the hot skillet to serve alongside the flour tortillas and your favorite toppings.
Combine the flour, salt and baking powder in a large bowl. Make a well in the center and stir in the water and canola oil. Turn the dough out onto a lightly floured work surface and knead until smooth, 1 to 2 minutes. Set the dough aside to rest for 15 to 20 minutes.
Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface.
Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about 1 minute per side.
Keep the tortillas warm in a clean kitchen towel before serving.