Chicken and Steak Fajitas

4.75 from 4 votes

One of the most versatile recipes I know of are Fajitas. It’s a great option for a fast and easy weeknight dinner that is full of amazing flavors.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: Mexican

Keyword: chicken and steak fajitas, fajitas recipes, grilled fajitas, grill recipes, mexican recipes, mexican food, griling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 lbs Boneless chicken thighs
1 lbs Flank steak
1/4 cup Taco seasoning
1 tbsp Salt
1 Large red bell pepper
1 Large yellow bell pepper
1 Large orange bell pepper
1 Red onion
1 tbsp Olive oil

Instructions

Coat the flank steak with olive oil for the binder and season with you favorite taco seasoning.
Coat the chicken thighs with olive oil for the binder and season with you favorite taco seasoning.
Slice the bell peppers into long 1 inch thick strips and removing the core.
For the onion, first slice the whole in half and then slice 1 inch thick half moons.
Set up the griddle for sear mode or if you are using a traditional grill or smoker, set it up for high direct heat.
Drizzle some olive oil on the flat top and start placing the protein and veggies one by one.
Sprinkle some salt on the bell peppers and onions and flip the chicken and flank steaks about 5 minutes into the cook.
Remove the chicken thighs at 170 degrees internal temp and the steak at 130 degrees. Let these rest while they reach their final temperature.
For the veggies keep them on the grill, continuously flipping them until they get to a sautéed consistency.
Slice the grilled chicken and flank steak into strips and serve over the sautéed veggies with a warm flour tortilla.

Nutrition