Greek Style Fajitas Recipes

SIZZLIN' FAJITAS

These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.

Provided by Tara Daley

Categories World Cuisine Recipes Latin American Mexican

Time 2h40m

Yield 4

Number Of Ingredients 16

Sizzlin' Fajitas image

Steps:

Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
Remove steak from marinade and shake off excess; discard remaining marinade.
Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g

Ingredients

4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
½ teaspoon white sugar
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
6 whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1 red bell pepper, cut into strips
1 clove garlic, minced
¼ teaspoon salt

GREEK-STYLE FAJITAS

Make and share this Greek-Style Fajitas recipe from Food.com.

Provided by noway

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

Greek-Style Fajitas image

Steps:

Marinade chicken in salad dressing and soy sauce for several hours.
Grill or bake chicken until fully cooked and juices run clear (cooking time will vary depending on method and thickness of chicken).
Keep chicken warm.
Combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic, and oregano in a bowl.
Mix sour cream and next 6 ingredients in another bowl.
Cut chicken into strips and place in pita pockets. Each pita pocket contains 1/2 of a chicken breast.
Add tomato mixture and top with sour cream sauce.

Ingredients

4 boneless skinless chicken breasts, halved
1/3 cup Italian salad dressing
1/3 cup soy sauce
2 medium tomatoes, chopped
1 cup lettuce, shredded
2 tablespoons lemon juice
1 tablespoon vinegar
1/4 cup vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano
8 ounces sour cream
2 tablespoons lemon juice
1 tablespoon dried dill
1/2 teaspoon oregano
1/2 teaspoon sugar
1 tablespoon parsley, chopped
4 greek pita pockets, halved

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