Grilled Cilantro Lime Fajitas
Grilling season is in full swing and boy do a I have a grilling recipe for you! Cilantro lime marinated steak and chicken fajitas hot off the grill served in a warm tortilla, topped with avocado, sour cream, and a squeeze of fresh lime. Made with only the freshest ingredients that will easily serve a crowd or make for excellent leftovers that can be transformed into a different meal later in the week. (Check out the end of the post for even more time saving tips!)
I’m all about making meals that give us leftovers to enjoy for a few days. I prefer putting in a little extra effort up front to not have to cook every single night and fajitas are wonderful in that way as they are easily re-purposed. If you aren’t typically a fan of leftovers, think of it as transforming into a different meal. Fajitas can be transformed as pizza toppings, in a fajita soup, atop a salad, diced up and cooked with eggs or kept in their original form as more fajitas.
I don’t know what it is about fajitas, but whenever I’m at Mexican restaurant I love smelling the sizzling fajita plates go by. Ahh, the smell of fajitas is incredible isn’t it? Now you can make them at home on the grill which means they are healthier as I’m sure they are cooked in much less grease than at your local Mexican joint. Nothing wrong with their fajitas, they have a special place in the world too…usually served with a margarita! I don’t think you will miss the ‘grease’ from these grilled cilantro lime fajitas as they are full of flavor and really showcase the fresh ingredients.
First up is this oh so simple marinade. EVOO, soy sauce (or liquid aminos for GF), salt & pepper, garlic, fresh lime juice, cilantro, and spice it up with some cumin and red chili flakes. If you’re in a bind, you can use the lime juice from concentrate you may already have in the fridge, I won’t tell. 😉
Mix up your marinade and pour it over your meat of choice whether that’s steak, chicken, or both. I used flat iron steak and chicken breast (in separate containers to avoid cross contamination) and let marinate for 30 minutes minimum or overnight. Longer the better.
Peppers were on sale when I picked up a pile of these boys. LOTS of peppers, a yellow onion to balance it out and well corn. Funny story about the corn. It’s pretty isn’t it? Would be a fun addition to some fajitas and is pretty tasty when grilled. Welp, no grilled corn for us. The corn was abandoned on the grill and totally overcooked so it didn’t quite make the cut. I suppose that’s just how it goes sometimes!
Prep your veggies by removing the ‘guts’ of your peppers by cutting them in half and digging out the middle.
Wash your mushrooms and slice the yellow onion into thick slices keeping them in tact. Spray mushrooms and onions with a little EVOO and sprinkle with salt and pepper and place them on a grilling pan or on heavy duty foil.
Since our grill isn’t quite big enough to hold the meat and the peppers at the same time, we grilled in shifts. Grill your meat first so it can ‘rest’ while you grill the veggies.
The Hubs was experimenting with smoking chips on the grill. I’m not sure it impacted the taste at all in this recipe, but it made for an impressive show on the grill! After grilling your meat, remove and let rest under foil while the veggies cook turning them on the grill halfway through. Letting your meat rest after cooking keeps the juices in tact a bit more while it cools slightly before cutting into it.
Slice up the grilled meat into strips along with the peppers, onions, and mushrooms.
There are about a gazillion types of tortillas you can buy. We’ve been on a kick of using these ‘low-carb’ tortillas lately. I’m not saying carbs are the enemy, I buy them because the ingredients are clean, they provide some decent nutritional value compared to their counterparts (higher in fiber), they have good texture and flavor while being lower in carbs is a side bonus. We found these in the health section at Hy-Vee (for local folks).
Hope you enjoy them as much as we did!
TIME SAVING TIP: Don’t let the ingredient list scare you, you can easily marinate the meat the night before to cut down on prep time when it comes to the main event. Even better, mix up your marinade and put it in a ziploc bag with the meat and toss it in your freezer. Pull it out of the freezer the night before you are ready to use it and the meat will marinate while it thaws.
Do you have a recent grilling fail similar to our corn? Gotta love crazy cooking shenanigans!
- 2 Tbsp extra virgin olive oil
- 1 c. soy sauce (liquid aminos for GF)
- Salt and pepper to taste
- 1 Tbsp. crushed garlic
- 3 Tbsp. fresh lime juice
- 1/3 c. loosely packed fresh cilantro, diced
- 1 1/2 tsp cumin powder
- 1 tsp. red chili flakes
- Makes enough for 2 lbs of meat either chicken or beef
- 8 bell peppers of choice, cut in half and insides removed
- 1 lg sweet yellow onion, thickly sliced left in rings
- 1 lb. mushrooms, washed
- Fresh Cilantro diced
- Sour cream
- Avocado, sliced
- Lime juice
- Salsa (optional)
- Mix marinade ingredients together in a separate dish. Pour over meat, chicken or beef, let marinate in refrigerator for 30 minutes or more and as long as overnight.
- Grill the meat first if your grill can't hold everything at once. Grill chicken over medium low heat, steak over medium high heat to proper doneness turning once during cooking. Chicken should be well done (of course) and steak medium as it will continue to cook while it rests
- Grill vegetables over medium heat and periodically flip to prevent burning.
- Slice meat and veggies into strips and toss together before serving.
Serve on tortillas with avocado, sour cream, lime juice, and salsa.
Leftovers make for great salad toppings, atop pizza, in a soup, or diced up in eggs.