Fajitas

1. Whisk together the juice of one lime, the minced garlic, cumin, smoked paprika, chili powder, half the oil and a good pinch of salt, then coat the sliced meat and marinate for at least 20 minutes.
2. Slice the bell peppers and onion into thin strips so they cook quickly and evenly.
3. Heat the remaining oil in a large skillet or cast-iron pan over high heat until just smoking, then sear the meat in a single layer without crowding for 2 to 3 minutes per side.
4. Cook beef to your liking or chicken until it reaches 74°C and is no longer pink, then transfer to a plate and let it rest.
5. In the same pan add the peppers and onion and stir-fry over high heat for 5 to 6 minutes until softened and lightly charred at the edges.
6. Slice the rested meat against the grain into strips, return it to the pan with the vegetables, and toss with a squeeze of lime to combine.
7. Warm the tortillas, pile the sizzling meat and peppers into a serving dish, and serve with lime wedges for everyone to build their own.

You'll use: Frying pan / skillet · Pan · Whisk