I love fajitas. I love the fajita process. Assembling the different components just the way you like ‘em and folding them into a hot flour (or corn!) tortilla. Squeezing a lime atop the whole shebang and digging in.
The fajita is your blank canvas, waiting for your inspired culinary brushstrokes.
You can keep it simple–nothing but some blackened chicken, fresh veggies, perhaps a dallop of sour cream. You can fancy up up your fajita production. Bring out the yams, the slaws, the Chilean sea bass. The kicked-up condiments and the rib-eye. But everything about fajitas should be quick and satisfying. Keep it that way. That’s the fajita raison d’être.
I’m a supporter of a copious amount of components, because it’s unquestionably fun to play with your fajitas. I like to put everything out in little bowls. Then let your guests–or your family, or yourself–choose a little of this, a little of that, whatever it takes to create their ultimate fajita ideal.
High heat is key. If you’re cooking vegetables on the stove, make sure your veggies have access to a mighty hot pan and are cooked until they just begin to blacken but still has a little crunch. No classic French technique required here.
Bell peppers and sweet onions are no-brainers. Try poblanos, charred on the grill. Red cabbage, for crunch. Portabellas. Zucchini & yellow squash, cut into ribbons. Why not. This is your fajita. Go crazy.
Soak skirt, hanger, or flatiron steak in lime juice, garlic, ginger and brown sugar and sear on the grill. Or try chipotle in adobo, chili powder, and a big handful of parsley for a super-easy marinade. OR soy sauce, pineapple juice, garlic, and lime zest. So many options! As for the protein itself…anything goes. Chicken thighs, cause they’re so much juicier than breasts. Shrimp sauteed with lots of sriracha. Red snapper. Tofu.
Don’t forget your fixin’s!
- Guacamole, baby! Mine is simply mushed up avocado with plenty of salt, pepper, cumin, jalapeno, and fresh lime juice. If I happen to have some cucumbers or peppers lying around, I chop ‘em up and toss ‘em in. I like it chunky. Simple slices of avocado work perfectly well, too.
- The fresh factor: a handful of cilantro, or perhaps some flat leaf parsley.
- Salsa! Make your own. Or you can’t go wrong with Fairway’s zippy mango salsa, from the refrigerated case by the deli. Chopped tomatoes work too, especially when they’re really good, sweet ones.
- Lime quarters.
- Sour cream. Or swap out for Greek yogurt, really.
- Red onion.
- Ribbons of lettuce.
- Shredded cheddar, or jack.
Join us in the quest for festive fajita bliss. And if fajitas aren’t calling you, fret not. Check out our Spinach Poblano Enchaladas or Chipotle Pulled Pork Tacos with Cacique Queso Fresco recipes–two incredibly crowd-pleasing dishes. Happy Cinco de Mayo!