Hot and Spicy Fajitas

  • Recipe courtesy of Mauricio Benard, L.A. County Firehouse #7
Total Time:
2 hr
1 hr
Inactive Prep:
1 hr
4 servings


  • 4 avocados, mashed
  • 1 tomato, diced
  • 1 white onion, diced
  • 2 teaspoons finely chopped cilantro leaves
  • 1 lime, juiced
  • 2 teaspoons finely grated Parmesan
  • 1 teaspoon hot sauce
  • Salt
  • Pepper
  • 4 tomatoes
  • 2 white onions
  • 2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno), roasted
  • Olive oil
  • Black pepper
  • Chili powder
  • 1 lime, juiced
  • 1 tablespoon chopped cilantro
  • Cumin
  • Garlic salt


In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.

Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.

Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the guacamole and salsa.

Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.

Preheat a grill to high.

Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.