Beef and Chicken Combo Fajitas

1.Prepare the marinade: In a large bowl, whisk together the lime juice, olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, and minced garlic.

2.Marinate the meat: Divide the marinade into two separate bowls. Add the sliced beef to one bowl and the sliced chicken to the other. Toss to coat thoroughly. Cover both bowls and refrigerate for a minimum of 30 minutes, or up to 4 hours.

3.Cook the vegetables: Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5–7 minutes until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.

4.Cook the beef: Add the remaining 1 tablespoon of vegetable oil to the same skillet and increase the heat to high. Once the pan is smoking hot, add the marinated beef strips in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2–3 minutes per side until browned and cooked through. Remove the beef and set aside with the vegetables.

5.Cook the chicken: Reduce the heat slightly to medium-high. Add the marinated chicken strips to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked (internal temperature of 74°C/165°F).

6.Combine and finish: Return the cooked beef and the sautéed vegetables to the skillet with the chicken. Toss everything together quickly for about 1 minute to reheat and combine the flavors.

7.Warm the tortillas: While the meat is resting, warm the tortillas. You can wrap them in foil and bake them at 180°C (350°F) for 10 minutes, or heat them individually in a dry skillet for 30 seconds per side.

8.Serve immediately: Transfer the sizzling fajita mixture to a serving platter. Serve hot alongside the warm tortillas and your desired toppings: sour cream, salsa, guacamole, and fresh cilantro.