Fajitacos are, simply put, fajitas served taco style. Yeah, I made it up. Hell, I’m not even sure how to pronounce it. Maybe “fa-HEE-ta-co”?
Okay, I’ll stop being silly. Here’s the story behind this recipe. We have a camp up in the Adirondacks. You can only get there by boat. It’s peaceful, and while I love cooking, I don’t necessarily want to spend a beautiful summer day making dinner for a crowd.
Fajitacos meet the challenge. Everything is cooked on the grill and there’s very little prep work. Marinate the meat in advance, grill some veggies, warm some tortillas and then serve with taco toppings – sour cream, salsas, lettuce, cheese, avocado – pretty much anything you like. That’s it.
Cheese, Cilantro, Spring Greens, Avocado and Roasted Bell Peppers, Jalapenos & Onions
We like to mix it up, so I marinate both chicken and steak. Put two large chicken breasts in a ziplock bag. Place 1 1/2 lbs. of beef in another ziplock bag. I’ve used skirt steak, flank steak, sirloin and even london broil. Thicker cuts of meat, pound to 3/8″ thick.
Divide the marinade evenly between the two bags and refrigerate (or freeze!) at least 4 hours before grilling.
To prep the veggies, halve red bell peppers, green bell peppers and jalapenos. Slice onions into 3/8″ thick rings.
Halve the peppers and slice the onions into 3/8″ thick rings. Slice up the peppers for serving.
When you’re ready to grill, place the peppers and onions right on the grill over medium heat. You can brush with a little oil if you want. Start the veggies about 15 minutes before you start the meat.
Then start grilling the meat. Chicken breasts will take a little longer to cook than the beef. I’m not an ‘exact’ cook. I wing it a lot so you’ll have to figure out how to time things based on how well-done you like your beef cooked. We like ours on the rarer side.
Start the chicken before the beef. You can tell from the photo that the chicken has been on the grill longer.
When everything is done, transfer the veggies to a cutting board and roughly chop. Warm the flour tortillas while the meat is resting. Stack up the warm tortillas, slice up your meat and then serve it all up with your favorite toppings. Sometimes I serve it with Spanish rice – it just depends on how much cooking I feel like doing.
Set it all up, taco-style.