A vibrant and flavorful fajita recipe combining marinated chicken and beef with sautéed vegetables, served with creamy avocado and tangy sour cream.
Combine garlic powder, seasoning salt, cumin, chili powder, red pepper flakes, lime juice, and olive oil in a mixing bowl to create the marinade.
Squeeze the lime thoroughly to extract all the juice for maximum flavor.
Slice the chicken breast and beef steak into thin strips.
Cut against the grain of the meat to ensure tenderness.
Add the meat strips to the marinade and mix well. Let it marinate for at least 2 hours in the refrigerator.
Cover the bowl with plastic wrap to keep the marinade fresh.
Slice the onion and bell peppers into thin strips.
Keep the slices uniform for even cooking.
Heat a skillet over medium-high heat and sauté the onions and peppers until they are slightly charred and softened. Remove from the skillet and set aside.
Use a hot skillet to achieve a nice sear on the vegetables.
In the same skillet, cook the marinated meat strips until fully cooked, about 4-5 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Mix the cooked meat with the sautéed vegetables in the skillet.
Toss gently to keep the vegetables intact.
Warm the flour tortillas in a dry skillet or microwave.
Wrap the tortillas in a clean kitchen towel to keep them warm.
Serve the meat and vegetable mixture in the tortillas, topped with avocado slices and a dollop of sour cream.
Arrange the toppings on the table for a fun, customizable meal.
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