Fajita Recipe

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Mmmm…can you hear the lime fajita recipe sizzling?
I crave good, savory food this time of year, and this is such a simple, quick dinner with loads of flavor.   It’s a nice change from sugar cookies and cheeseballs.   And it’s *fast*…as in ‘set the table before you start heating the pan’ fast.
And delicious.  It’s definitely man pleasin’ vittles.

This is what you’ll need to make this *easy* lime fajita recipe:

Fajita strips…or you can buy a flank steak or (my favorite) london broil…aka ‘top round’ steak, and slice it thin.
You’ll also need an onion or two, some oil with a high heat point (not olive oil), freshly diced or granulated garlic, a few limes, and some salt.
Just a few, simple ingredients that pack huge flavor.Oh, and I wasn’t kidding about setting the table first.  Go ahead and slice up the avocado and get it ready to go.  We’re on a mission.

First, turn the oven on low, and warm up a serving platter, and your tortillas.  I remove the tortillas from the package, and wrap them in foil, with a splash of water.

prep, prep, prep…

Now, to prep all of your ingredients.  If you’ve bought a whole steak, you want to slice your meat thinly.  Sometimes, I will freeze the meat for an hour or two to make it easier to slice.   A little under 1/4 inch slices do nicely.  You want it to cook quickly.

As you near the end of your prep work., you can start heating up a heavy skillet on high heat.  Slice 2-3 limes in half, and cut your onions into 1/4 inch slices…separate the onion slices out into rings.

Put all of your prepped ingredients, the warm serving platter, and your salt and garlic right at hand next to your skillet.  This comes together quickly!

Add a quick pour of oil to your pan, and keep it over a high flame.  You want the pan *HOT*.
When it’s smoking and shimmering nicely, carefully lay in onion slices to cover the bottom of the pan.  I like to use tongs for this.  As soon as you lay the onions down, start laying in the meat slices on top of them.

You want the meat laying over the onion slices, so it’s not really directly touching the pan yet…just steaming over the cooking onions.  Of course, parts of it will touch and sear, and that’s just fine.
Let it cook for a minute, and then add in fresh or granulated garlic.
Immediately begin flipping it over and tossing it around sort of like a stir fry.  You want to flip it over, and then let it rest just a minute to get some browning going.
It cooks fast!  As soon as the meat is cooked and just a bit seared, move it off onto the platter, and squeeze a lime over it, and sprinkle with salt.

Repeat these same steps…oil/onion/meat (pause) garlic/toss (pause) move to platter/lime/salt…

 

keep it going until the meat is gone…

and you’ve got a gorgeous stack of fajita meat, and drooling people begin to swarm your kitchen.

Serve with additional lime wedges, and fresh cut avocado if desired.

Here’s the printable…go forth and fajita!

Lime Fajita Recipe
 
Prep time
Cook time
Total time
 
Lime Fajitas are super flavorful and easy, and they come together *fast*…as in ‘set the table before you start heating the pan’ fast.
Author:
Recipe type: Main Dish
Cuisine: Mexican
Ingredients
  • 3 limes
  • 1 lb. flank or fajita steak
  • 2 T peanut oil (or other high heat oil like coconut)
  • 4 cloves garlic, minced (or can use granulated)
  • dash salt & pepper to taste
  • 2 onions, sliced into rings
  • 8 tortillas, warmed
  • 1 avocado
Instructions
  1. Slice your steak into thin slices. How thin, you ask? 3/16ths of an inch, if you wanna be picky about it. I'm not.
  2. Slice onions into ¼" rings, and separate.
  3. Chop limes in half, and mince garlic if you're using fresh.
  4. Set out an empty platter, your limes, salt & pepper, and get your tortillas warming in the oven on low.
  5. Heat a large cast iron skillet or flat griddle to high heat, and add a T of oil.
  6. Arrange the onions in a single layer on the pan, and let heat from just a minute, until beginning to sizzle and steam a bit.
  7. Lay the steak strips over the top of the onion, allowing them to steam and brown where they touch the pan.
  8. Cook for a minute or two, and then season with fresh or granulated garlic. Immediately flip the steak and onions. Continue to 'stir fry' until nicely browned, then transfer to the waiting platter.
  9. Squeeze a half of a fresh lime over the top of the meat/onions, and salt/pepper. (Please, please use fresh and not bottled lime juice!)
  10. Repeat with the rest of the ingredients until all of the meat and onions are cooked.
  11. Slice or mash avocado. Squeeze in a half a lime and a t. of salt for an amazing fresh guac.
  12. Serve on warm tortillas, with frozen adult beverage of your choice.
Notes
To make the pan clean up really easy, pour some water into the pan as soon as you're done cooking the fajita meat. It pulls (deglazes) all the sticky onion and meat juices off the pan, and it's MUCH easier to clean.
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Comments

Fajita Recipe — 6 Comments

  1. Gwen is this thm friendly? I love fajitas but wasn’t sure if they were still ok on thm? Thanks Gwen! Love your blog. It’s amazing!! Nic :)

        • I’ve never calculated it, but I’m not a numbers girl. I know the tortilla will have a few carbs, and the onions. I don’t count onions, so long as I’m using under a whole onion per meal, I really just consider them to be low carb veggies.

          THM is not really numbers based in that you don’t count EVERY carb. :)

          • If it’s an S meal, it does need to be 10 carbs or less. The sisters have it down under the S meal chapter. But, you can buy those low carb tortillas from Mission. They are very good and only 3 net carbs each. Or you can make this an E meal and put a serving of black beans with it and make it a bowl. This looks yummy!!

          • With THM, they don’t really count low carb veggies, though. :) So I wouldn’t count the onions as being carby. And the oil and steak are going to put you into S territory for sure. Using a small serving of beans would take you into S helper territory, but if you went with a larger amount you’d be crossing over. Either way, it’s a SUPER tasty, and healthy dinner!

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