A great sauce that combines tomatoes, peppers, and a flavorful blend of spices can be used to make Fajita Fixins in a snap! What follows is a full recipe for fajitas, but really, all we have to say is cook your favorite meats and veggies, all with just salt and pepper and a touch of olive oil. Then add Outta The Park Hot & Spicy BBQ Sauce and you have instant, fast and easy fajita fixins that are full of flavor!
For those who prefer the detailed approach, we spell it out step by step below. The technique we highlight here involves a grill but you can just as easily prepare this recipe on your stovetop or in your oven.
Outta The Park Fajitas
Skirt steak - 1 ½ to 2lbs
Boneless chicken breasts
2-3 Tbsp olive oil
1 Tbsp butter
Salt and pepper
3-4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra
1 red and yellow pepper, sliced in thin strips
One large Vidalia onion, sliced in thin strips
2 Anaheim peppers and 2 Poblano peppers, seeds removed and julienned
3 portabello mushrooms, gills removed, sliced ¼” thick
2 green onions/scallions, diced
Soft Tortilla shells (store bought or made from scratch)
Prepare the Grill.
Clean grill grates and preheat it to high.
Prepare the Steak & Chicken.
Allow meat to sit at room temperature for 10-15 minutes. Then use a meat mallet to pound the steak and chicken breasts to an even thickness of about ½” or a little thicker. Rub both sides of the meat with olive oil and season generously with salt and pepper.
Place the steak on the grill and cook for 3 minutes. Use tongs to flip the steak. Coat the grilled side with BBQ sauce. Cook for another 2 minutes and flip the steak again, working quickly to coat the second side with BBQ sauce. Cook for another minute and remove the steak to a platter, letting it rest. Scrape the grates again to clean them and grill the chicken similar to the steak adding 1 additional minute of cook time per side. (And yes, if you prefer you can grill both meats at the same time- just allow more time for the chicken to get done.)
When meats are done pull them off the grill onto a platter or dish and set aside.
Prepare the Veggies.
Place a large cast iron skillet on the grill and add 1 tbsp butter to the pan. When butter foams, add 1 Tbsp of olive oil. Distribute the oil evenly, add the red and yellow peppers and the Vidalia onion and sauté for 5 minutes. Season with salt and pepper and add the Anaheims and Poblanos. Cook for another 3 minutes, or until peppers are softened and the onions nearly translucent. Add the portabellos and cook another 3-4 minutes.
Combine Fajita Fixins.
Slice the steak and chicken into strips and add back to the skillet, adding more BBQ sauce and using the tongs to toss and coat the meat and vegetables.
Use tongs to layer the steak, chicken and vegetables onto warmed tortillas. Serve with sour cream, salsa and guacamole on the side, garnishing with the scallions.