Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These mixed chicken-and-steak fajitas feature traditional Mexican flavors such as cumin, lime juice, chili powder, and fresh cilantro.  Serve with refried beans and rice for a complete meal. 

Terry Conlan
Recipe by Cooking Light May 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary

Yield:
12 servings (serving size: 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from steak, and score a diamond pattern on both sides of steak.

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  • Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.

  • Prepare grill or broiler.

  • Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.

  • Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.

  • Warm tortillas according to package directions.

  • Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.

Nutrition Facts

378 calories; calories from fat 30%; fat 12.4g; saturated fat 3.5g; mono fat 5.3g; poly fat 2.3g; protein 26.8g; carbohydrates 38.7g; fiber 3.3g; cholesterol 57mg; iron 4.1mg; sodium 444mg; calcium 97mg.
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