Walnut Creek Fajitas

Walnut Creek Fajitas


  • 1⁄2 lb top sirloin steak or boneless chicken thigh

  • 2 tablespoons olive oil

  • 1 tablespoon lime juice

  • 1 garlic clove, finely minced

  • 1⁄2 teaspoon chili powder

  • 1⁄2 teaspoon cumin

  • 1⁄2 teaspoon hot pepper flakes

  • 1⁄2 teaspoon black pepper

  • 1⁄2 teaspoon salt

  • 8 flour tortillas (8 inch/20 cm)

  • 1 -2 onion, we usually use approx. 1-2 depending on size (however much you like, enough to make a good mix with the peppers)

  • 2 bell peppers, of your choice (green, red, or yellow)


  • Slice steak or chicken into thin strips.
  • In a bowl, mix together 1 tablespoon olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  • Add strips and stir to coat, set aside.
  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  • In a large nonstick skillet over medium-high heat, heat the remaining tablespoons of olive oil.
  • Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  • Add beef or chicken to skillet, cook, until meat is thoroughly cooked thru.
  • Return onions and peppers to skillet; stir for about one minute.
  • To serve, spoon a portion of the fajita mixture down the center of each tortilla, top with your desired toppings