Fajitas

Ingredients

• 1/4 cup Lime Juice
• 1/2 tsp Lime Juice
• 3 Tbsp Olive Oil
• 4 cloves Garlic
• 3 tsp Soy Sauce
• 1 tsp Salt
• 1/2 tsp Liquid Smoke
• 1/2 tsp Cayenne Pepper
• 1/4 tsp Black Pepper
• 1 lb Chicken Breasts or Skirt Steak
• 2 Tbsp Water
• 1 large Spanish Onion
• 1/2 each Green Bell Pepper
• 1/2 each Red Bell Pepper
• 1/2 each Yellow Bell Pepper

Method

Marinate the beef or chicken in a mixture of 60 ml lime juice, 2 tablespoons olive oil, minced garlic, 2 teaspoons soy sauce, salt, liquid smoke, cayenne, and black pepper. The acid from the citrus denatures the muscle proteins, opening up the fibres to absorb the umami and smoke flavours — minimum 2 hours, though overnight is better. This isn't just about time; the breakdown makes the meat more tender and seasoned throughout, not just on the surface.

Heat your grill or cast iron to medium-high — aim for a temperature where you can hold your hand 10 centimetres above the cooking surface for only 3–4 seconds. If using meat-cuts like skirt steak, pat the marinade off the surface and grill 4–5 minutes per side for medium-rare; chicken breast needs 6–7 minutes per side until the thickest part reads 75°C on a probe thermometer. Don't move the meat constantly — the sear forms a crust that develops flavour through the Maillard reaction. Once cooked, let it rest for 3–4 minutes before slicing thin against the grain.

While the meat rests, whisk together the remaining 2 tablespoons water, 1 teaspoon soy sauce, and the remaining 1/2 teaspoon lime juice with a pinch of salt and pepper; set this aside as your finishing liquid. In a large skillet over medium-high heat, cook the diced Spanish onion and sliced peppers (green, red, yellow) in the remaining 1 tablespoon oil. You want aggressive browning, not steaming — resist stirring constantly. After 6–8 minutes, you'll see caramelisation on the cut surfaces and the alliums will soften at the edges whilst retaining a slight bite in the centre. Pour the reserved liquid over and toss; the soy-spiked liquid will deglaze the pan and coat the vegetables in a light glaze that heightens their natural citrus acidity.

Combine the sliced meat with the hot vegetables, toss once, and serve immediately with warm flour tortillas (not cold ones — they split). Assemble at the table with pico de gallo, grated cheese, sour cream, and guacamole. The vegetables should still have structure and colour — if they're soft and dull, you've overcooked them and missed the point of the dish.