Grilled Cilantro Lime Fajitas: A Summertime Staple
Fajitas are a favorite year-round, but these cilantro-lime fajitas are a summer favorite. It’s simple, flexible & delicious.
Ssssssss.
Heads turn as the sound & smell come closer. Elbows move back to avoid a burn from the sizzling cast-iron serving plates.
Ah, fajitas. A Tex-Mex favorite popularized by local places and 1980s chains. (Chi-Chis, anyone?)
Growing up, though, I hated green bell peppers. (Still do, truth be told.) And those were the only peppers on the Midwest Tex-Mex menus! So I never ordered a sizzling pan of delicious smells.
And then came the day I realized I could use red bell peppers—and even better, a variety of bell peppers. And fajitas have been a staple ever since. (Once I discovered poblano peppers, those, too, became part of our fajitas.)
We love cilantro-lime rice, so when I came across this recipe for cilantro lime chicken fajitas, I knew it’d be a favorite.
And it is!
We have it a couple of times a month throughout grilling season. And if we have company coming over, this will be on the menu/.
I love the flexibility of this recipe — I can make the marinade ahead, use a variety of meats, and skewer them or not.
I’m not a food blogger or food photographer, so if you’re looking for that, this post isn’t it. If you want a solid recipe without all the “fluff,” keep reading.
A couple of tips.
1. If I’m already making it, it’s very little work to double this marinade and/or the entire meal. This marinade freezes beautifully, so double or triple it. I use a freezer-safe mason jar, but any freezer-safe airtight container is fine. If I find a good deal on meat, I’ll double both the meat and the marinade. (I buy the veggies fresh when I actually cook the fajita skewers. I prefer the texture of fresh veggies in this meal.)
You can also freeze the meat & marinade combined — that makes your next dinner even easier!
2. To keep the rest of the meal simple, I usually serve chips & one of our favorite salsas, fresh pineapple, and frozen margaritas. (I make a big batch of them & freeze 1 cup portions in Mason jars.) I warm flour tortillas in aluminum foil on the grill (top rack or in a cool corner). And, of course, our favorite fajita toppings like sour cream, lime wedges, and fresh cilantro.
Cilantro-Lime Fajitas
6
servings1
hour15
minutes40
minutesPrep time includes time for the meat to rest in the fajita marinade.
Ingredients
- Marinade
1/2 cup fresh cilantro
1/3 cup lime juice (about 4 limes, use bottled in a pinch)
1/3 cup oil
4 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon of kosher salt
1/2 teaspoon black pepper
1 tablespoon light or dark brown sugar
1 1/2 teaspoons ground cumin
- Everything Else
2 pounds of meat *see notes
1 red bell pepper
1 green bell pepper
2 poblano peppers
1 large white onion
Warm tortillas
Choice of toppings
Wooden skewers, soaked in water for at least 30 minutes (I like the 6″ size skewers)
Directions
- Prepare your meat & vegetables. Cut your meat into 1-1/2″ cubes. Cut the peppers into 1-1/2″ pieces. Cut the onions into the same size pieces & separate the segments into 2-3 layers. (Aim for squares, not the traditional thin strips)
- Add the meat to a large mixing bowl or a resealable container. Put the vegetables into a separate container.
- Puree the marinade ingredients in a blender or food processor. Pour over the meat. Seal and refrigerate for at least 1 hour (no more than 12 hours).
- Soak the skewers for at least 30 minutes. Drain the marinade off the meat. On the skewers, alternate peppers, onions, and your meat.
- Clean and oil the grilling grate. Grill skewers over medium-high heat until well-browned, 3-4 minutes per side. Transfer skewers to a platter and let them rest for 5 minutes. Serve immediately.
Notes
- Boneless, skinless chicken breasts are my preferred meat. Chicken thighs, steak, and pork tenderloin are all excellent options.
- Use any type of onions you have. We like a combination of yellow or white onions + red onion.
- I always cut my veggies & cilantro first, so I don’t have to get a new cutting board out for the meat.
- Make a cilantro lime sauce by combining lime juice, lime zest, and sour cream to taste.
- Leftovers make fantastic burrito bowls.
About Tricia
Tricia is a 40-something mom to three. She loves Netflix, people, and laughter. And she firmly believes that homeschooling should include all three.
After years of ‘doing life’ — homeschooling, military life, homemaking — like others, she’s charting her own way… and loving it!
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