Chicken & Steak Fajitas in 1 pot | Full recipe in Description ⬇️

One-Pan Chicken & Steak Fajitas

Serves: 4–6

Ingredients

Chicken Marinade

1½–2 lb chicken breast or boneless skinless chicken thighs

2–3 tbsp olive oil

2 tbsp orange juice

Juice of 1 lime

¼ cup fresh cilantro, chopped

2–3 tbsp Kairos Old Mexico Taco Seasoning

Fajitas

TALO grass-fed & grass-finished beef tallow

1 lb skirt steak

Kairos Texas Style Rub (for steak)

1 large onion, sliced

2–3 bell peppers, sliced

¼–½ cup chicken stock

Fresh cilantro, chopped

Fresh lime juice

Tortillas, warmed

Instructions

Marinate the Chicken
Add chicken to a bowl. Cover with olive oil, orange juice, lime juice, cilantro, and Kairos Old Mexico Taco Seasoning.
Mix well and marinate as long as possible — overnight is ideal.

Cook the Chicken
Heat a wide pan over medium-high heat with TALO beef tallow.
Cook chicken on both sides until golden and about 90% cooked through.
Remove from the pan and set aside.

Cook the Steak
Season skirt steak generously with Kairos Texas Style Rub.
Add more tallow if needed and cook steak hot and fast until nicely charred.
Remove, rest, then slice thin against the grain.

Veggies
Add onions to the same pan and cook for about 5 minutes until softened.
Add bell peppers and cook until tender.

Deglaze
Pour in chicken stock and scrape up the browned bits from the bottom of the pan.

Bring It Together
Add chicken back to the pan, top with sliced steak, fresh cilantro, and a squeeze of lime.
Toss everything together and heat through.

Serve
Warm tortillas and build your fajitas.