Classic Fajitas
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"Tex Mex fajitas were first made with skirt steak and eaten by ranch hands. Fajitas now include steak, chicken, shrimp, fish, and even vegetables as fillings. McCormick® Fajita Seasoning brings together a classic blend of peppers and a hint of lime that adds savory Southwestern flavor to the fajita filling of your choice"
Original recipe yield: 8 fajitas.
- Prep Time:
- 15 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 8
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INGREDIENTS:
- 5 teaspoons McCormick® Fajita Seasoning, divided
- 1/2 teaspoon McCormick® Gourmet Collection® Oregano Leaves
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
- 1 medium onion, cut in thin strips
- 1 bell pepper, cut in thin strips
- 8 (10 inch) flour tortillas
- Optional toppings: salsa, guacamole, shredded cheese, sour cream
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DIRECTIONS:
- Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 minutes.
- Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Saute over medium-high heat 3 minutes. Sprinkle remaining 1 teaspoon fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is done and vegetables tender.
- Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa.
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