Best 7 Fajitas For Two Recipes

WEEKNIGHT CHICKEN FAJITAS FOR TWO

Steps:

• Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

FAJITAS FOR TWO

Steps:

• Heat closed contact grill 5 minutes. Brush both sides of steak with oil; rub with 2 teaspoons of the taco seasoning mix. Sprinkle vegetables with remaining taco seasoning mix.
• When grill is heated, place steak and vegetables on bottom grill surface. Close grill; cook 4 to 8 minutes or until desired beef doneness.
• Slice steak diagonally across grain into thin slices. Wrap steak and vegetables in warm tortillas; top with salsa.

AIR FRYER CHICKEN FAJITAS FOR TWO

Steps:

• Preheat an air fryer to 370 degrees F (190 degrees C) according to manufacturer's instructions.
• Combine cumin, smoked paprika, ancho chile powder, garlic powder, coriander, salt, and pepper in a bowl. Slice tenderloins lengthwise into 1/2-inch strips.
• Combine bell pepper strips and onion slices in a large bowl. Toss with 1 tablespoon olive oil, then sprinkle 1/2 of the seasoning mixture over the vegetables. Toss until evenly coated. Place vegetables in the bottom of the air fryer basket.
• Combine tenderloin strips and remaining 1 tablespoon olive oil in a bowl; toss to combine. Sprinkle remaining seasoning mixture on the chicken strips and toss to coat evenly. Place chicken strips on top of the vegetables in the air fryer basket.
• Air fry until chicken is cooked through, about 10 minutes. Squeeze lime juice over all the ingredients. Serve on flour tortillas.

FANTASTIC BEEF FAJITAS

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

CHICKEN FAJITAS FOR TWO

Steps:

• Dump the chopped garlic, chopped onion, salt and pepper in either wine or beer to equal about 1 cup and combine well.
• Dump the chicken breast and vegetables in the mixture and marinate for a couple of hours or overnight.
• In an oiled hot iron pan, sauté the chicken, peppers, onion slices and diced tomatoes until done.
• Slice the chicken and serve immediately with warmed tortillas.
• Serve with cheese, guacamole, sour cream, chopped chilies and salsa.

SHRIMP FAJITAS FOR TWO

Steps:

• 1. Mix cumin, garlic powder, black pepper, salt, chili powder, and brown sugar.
• 2. In medium bowl, add all but 1 tsp of the spice, the olive oil, the crushed garlic, and the peeled shrimp. Mix and let sit while preparing vegetables.
• 3. Heat 1 tbsp olive oil (not from the shrimp) in a medium pan and cook onion until it starts to brown, then add the chilis. Saute for 3 additional minutes, then add remainder of dry spice mixture. Saute until tender.
• 4. Transfer vegetables to a bowl and add shrimp to pan. Cook until shrimp are cooked, 3-4 minutes. Add vegetables back to pan and reheat.
• 5. Serve in tortillas with cilantro, a squeeze of lime, and sour cream if desired.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.