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Fajita Skillet Recipe

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This amazing recipe gives you authentic fajita flavor in 30 minutes without using a mix! And pineapple and tomato combine for a real treat that will have everybody coming back for seconds.

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Fajita Skillet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 flour tortillas (10 inches), cut into 1/2-inch strips
3 tablespoons olive oil, divided
1/2 pound boneless skinless chicken breasts, cut into strips
1/2 pound beef top sirloin steak, cut into thin strips
1 medium green pepper, sliced
1 small onion, sliced
2 tablespoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons lime juice
1 cup cubed fresh pineapple
1 medium tomato, coarsely chopped

Directions

In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips. Yield: 4 servings.

Nutritional Facts 1 serving (1-3/4 cups) equals 390 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 717 mg sodium, 29 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as Fajita Skillet in Simple & Delicious May/June 2007, p8

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Fajita Skillet (12)

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Fajita Skillet

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Reviewed on Aug. 18, 2011 by E Hume

Easy to make - the pineapple was delicious!

Reviewed on Aug. 11, 2011 by ladz

This was pretty easy to make and very good. My husband enjoyed it too!

Reviewed on Aug. 11, 2011 by OhBarbi

Pineapple? Brown sugar? NEVER in fajitas!

Reviewed on Aug. 10, 2011 by Bcooks

I've been making this recipe for a few years. To make it even faster, I use canned pineapple chunks. Also, instead of frying the tortillas, we actually roll it up in tortillas. Its a little saucy, but so good!

Reviewed on Aug. 10, 2011 by barb.h.

I agree--pineapple and soy sauce don't belong. The real trick in getting true fajita taste is to add 1/2 teaspoon of ground chipolte chile. It ads a nice "smokey" flavor. Spice Islands makes it and can be found in local grocery stores. I mix my own fajita mix and keep it handy because it's a fast dinner and can be made with chicken, beef or just black beans.

Reviewed on Feb. 19, 2011 by voodoowitch

I thought this looked good until I read the ingredients. No way would I put pineapple in there. Yuck. I love pineapple and I love fajitas but they are not two tastes that belong together!!!

Reviewed on Feb. 18, 2011 by aurorababi24

I made this for my boyfriend and I about a week ago and wow. The pineapple gives this recipe a nice little kick. I used a NY York strip steak in mine and this was great. I will definitely be making this one again, my bf loved it, said it was the best thing I've made. I recommend this to everyone, it's sooo easy. I can hardly cook and I can make it.

Reviewed on Nov. 20, 2010 by telltip

I really enjoyed this but next time I will leave out the pineapple, as my husband and kids didn't like the fruit in it. They would perfer it served on the side. I did make the "fried tortillas" and thoughtheir addition was a nice change of pace