Best 9 Santa Fe Chicken Or Steak Fajitas Recipes

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Craving a flavorful and sizzling Tex-Mex dish? Look no further than Santa Fe Chicken or Steak Fajitas! This delectable recipe combines the vibrant flavors of the Southwest with the convenience of a one-pan meal. With tender chicken or steak, sautéed bell peppers and onions, and an array of zesty seasonings, these fajitas are sure to tantalize your taste buds. Served with warm tortillas, guacamole, sour cream, and pico de gallo, this dish offers a customizable dining experience that everyone will enjoy.

For those with dietary restrictions, there are also vegetarian and vegan variations included. The vegetarian fajitas feature a medley of grilled vegetables, while the vegan fajitas showcase the versatility of plant-based ingredients. All recipes provide step-by-step instructions, cooking tips, and serving suggestions to ensure a successful culinary journey. So, gather your ingredients, fire up the stove, and get ready to embark on a flavorful adventure with Santa Fe Chicken or Steak Fajitas!

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN OR STEAK FAJITAS



The BEST Chicken or Steak Fajitas image

If you've only ever made fajitas with the store-bought seasoning packet, this homemade fajita marinade will knock your socks off. This is truly one of our favorite meals!

Provided by Our Best Bites

Number Of Ingredients 23

1-1 1/2 pounds chicken (boneless skinless chicken breasts or thighs) or steak (sirloin or flank steak)
2-3 red, orange, and/or yellow bell peppers, halved (or use a few handfuls of baby peppers)
1 large onion, sliced into 1/2″ thick slices
1/4 cup freshly squeezed lime juice
1/3 cup water
2 tablespoons vegetable oil
2 cloves garlic, pressed or finely minced
1 tablespoon white vinegar
2 teaspoons soy sauce
1-2 teaspoons liquid smoke (see note)
1 teaspoon kosher salt
1/2 teaspoon chili powder or chipotle chili powder (chipotle chili powder will have heat and smoke)
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
tortillas
sour cream
green onions
cilantro
diced tomatoes, salsa, or pico de gallo
diced avocados or guacamole
black beans
shredded cheese

Steps:

  • In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use.
  • Place meat in a Ziploc bag or shallow dish. Place vegetables in another.
  • With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

STEAK AND CHICKEN FAJITAS



Steak and Chicken Fajitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 fajitas

Number Of Ingredients 14

2 tablespoons vegetable oil, plus more for the grill and brushing
Grated zest and juice of 1 lime
1 clove garlic, grated
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon packed dark brown sugar
Kosher salt and freshly ground pepper
1 pound skirt steak, cut into 4- to 6-inch-long pieces
1 pound skinless, boneless chicken breasts
3 bell peppers (assorted colors), halved lengthwise and seeded
2 large onions, sliced into 1/2-inch-thick rounds
12 to 16 small flour tortillas
Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving

Steps:

  • Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
  • Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
  • Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.

CHICKEN AND STEAK FAJITAS



Chicken and Steak Fajitas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.
1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.

Steps:

  • In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  • Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  • Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
  • In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  • Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  • Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

STEAK (OR CHICKEN) FAJITAS



Steak (Or Chicken) Fajitas image

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Provided by Rhonda J

Categories     Meat

Time 20m

Yield 8 fajitas, 8 serving(s)

Number Of Ingredients 16

3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)
salsa
sour cream
shredded cheese
chopped tomato

Steps:

  • Slice steak into thin strips.
  • In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  • Add beef strips and stir to coat, set aside.
  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  • In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
  • Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  • Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
  • Return onions and peppers to skillet; stir for about one minute.
  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9

SANTA FE CHICKEN OR STEAK FAJITAS



Santa Fe Chicken or Steak Fajitas image

I got this out of the TV guide back in the early 90's I believe its a Sargento recipe, but none the less its really great! Just remember to let sit overnight!

Provided by Spyder-man

Categories     Poultry

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breasts (leave whole) or 1 -2 lb flank steak (leave whole)
4 slices red onions, cut in 1/4 inch thick slices
2 tablespoons olive oil
2 tablespoons lime juice
2 bell peppers, sliced in half (use different colored ones!)
2 garlic cloves, minced
3/4 cup freshly made salsa (or if desperate use canned)
56 inches flour tortillas
1 cup fancy shredded cheddar cheese

Steps:

  • Combine meat, oil, lime juice, onion, peppers, garlic and salsa in a sealed plastic bag.
  • Marinate overnight in fridge.
  • Grill or broil meat and veggies 4-5 inches from heat source for 5-8 minutes per side.
  • Bring the marinade to a boil for 2 minutes.
  • Cut meat into thin strips.
  • Cut veggies into thin strips.
  • Divide among the tortillas and drizzle with a little marinade.
  • Sprinkle with cheese and roll up.
  • Top with sour cream and more salsa if desired.

CHICKEN AND BEEF FAJITAS



Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

BEST CHICKEN OR STEAK FAJITAS EVER!



Best Chicken or Steak Fajitas Ever! image

I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe!

Provided by blisstir

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons hot sauce
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
fresh oregano
thyme, combined (or a couple shakes of dried)
0.5 (12 ounce) bottle beer
1 tablespoon olive oil
1/2 lb steak or 4 boneless chicken breasts
olive oil
1 large onion, cut in 1/2 inch strips
1 green bell pepper, seeded & cut in 1/2 inch strips
2 poblano chiles, cut into strips (optional)
salt & pepper
finely chopped tomatoes
serrano peppers or jalapeno chile, chopped fine
minced onion
cilantro
mint (optional)
salt
and tortilla

Steps:

  • Mix marinade and set aside.
  • Coat meat or poultry and let sit.
  • Mix together pico de gallo in small bowl and set aside.
  • In saucepan, drizzle with olive oil over med-high heat.
  • Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
  • In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
  • Remove from heat, slice thin and return to pan to brown and cook through.
  • Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!

Nutrition Facts : Calories 237.6, Fat 15.6, SaturatedFat 4.9, Cholesterol 38.6, Sodium 263.6, Carbohydrate 10.6, Fiber 2.8, Sugar 2.7, Protein 12.2

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

STEAK FAJITAS



Steak Fajitas image

Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 large tomatoes, seeded and chopped
1/2 cup diced red onion
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh cilantro
2 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1 beef flank steak (about 1-1/2 pounds)
1 tablespoon canola oil
1 large onion, halved and sliced
6 whole wheat tortillas (8 inches), warmed
Optional: Sliced avocado and lime wedges

Steps:

  • For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Nutrition Facts : Calories 329 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Mise en place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your fajitas will taste.
  • Don't overcrowd the pan: When cooking the chicken or steak, make sure to give it plenty of room in the pan so that it can cook evenly.
  • Cook the chicken or steak over high heat: This will help to sear the meat and give it a nice crust.
  • Don't overcook the chicken or steak: Overcooked chicken or steak will be tough and dry. Cook it just until it is cooked through.
  • Use a good quality fajita seasoning: This will help to give your fajitas a delicious flavor.
  • Serve the fajitas immediately: Fajitas are best served hot off the grill or stovetop.

Conclusion:

Santa Fe chicken or steak fajitas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or for a festive party. With a little planning and preparation, you can make fajitas that are sure to impress your friends and family.

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