Steak / Chicken Fajitas



The Meat

  • 1 1/2 lbs flank steaks or 1 1/2 lbs chicken breasts

The Marinade

  • 5 teaspoons McCormicks fajita seasoning mix ( in the packet)
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil–extra virgin fine here
  • 1/4 cup vinegar ( red wine vinegar for beef fajitas or white wine vinegar for chicken fajitas)
  • 1 seeded chopped habanero pepper
  • 1 tablespoon lime juice
  • 1 teaspoon of McCormicks spicy McCormick’s Montreal Brand steak seasoning, for beef fajitas (found in the seasoning section at the grocery store) or 1 teaspoon Montreal roasted garlic chicken seasoning, for chicken fajitas ( found in the seasoning section at the grocery store)

The Peppers and Onions

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 large yellow sweet onion
  • 1/4 cup olive oil–NOT extra virgin


  • cheese (optional)
  • sour cream (optional)
  • guacamole (optional)
  • salsa (optional)
  • tomato (optional)


The Meat

  1. Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
  2. Marinate at least two hours or overnight.
  3. Grill meat until cooked through.
  4. Slice meat into strips.

The Veggies

  1. Heat the 1/4 cup of olive oil (not extra virgin) in a saute pan on the stove and begin sauteeing the onions over medium heat.
  2. Cook until soft.
  3. Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
  4. Serve on Mission Carb Balance Flour Tortillas, add meat then peppers & onions & any of the optional toppings.


*Note from Mennen: At first I thought this was just an ad for McCormick, but after trying this I did not care. We make fajitas once/week, alternating between chicken and meat. Also, caution when cutting up the habeneros–wear rubber gloves.

And, credit to Heidi Sue for this recipe.