Chicken & Steak Fajitas for the Freezer

Steak & Chicken Fajitas

Having Fajita meat ready to go at a moment's notice is quite the handy thing. This is another one of those dishes that is perfect for serving a crowd - and can include a crowd with a huge variety of dietary needs and preferences.

This meal can accommodate Omnivores, Vegans, Vegetarians, and Gluten Free Folks, as needed! It can also accommodate good, old fashioned Picky Eaters - since everyone gets to assemble his or her own plate : )


This recipe originally came from one of the George Foreman cookbooks. It was originally intended to marinate Steak, but after trying in on Chicken, I've found it's quite popular that way, too. I made some tiny adjustments, and doubled the recipe.








I slice the boneless, skinless Chicken Breasts like this. I use about 3 pounds, dividing it into 2 different 1 Quart Zippered Freezer bags. Label the bags "Chicken Fajitas" and Date.

I buy the pre-sliced Beef Strips for Stir Fry for the Beef. I use a large package - about 2 pounds.
Put this in 2 1-Quart Zippered Freezer Bags. Label the bags "Steak Fajitas"

(If you're making this Gluten Free, be sure to double check all your marinade ingredients for Gluten)


Fajita Marinade
(This makes about 2 cups)
1 Cup Lime Juice
1/2 Cup Worcestershire Sauce (if you'd like to make your own, here's my recipe)
2 Tablespoons Oil (or up to 1/4 cup)
2 teaspoons Lemon Zest
1 1/2  teaspoons Black Pepper
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Chili Powder (not powdered Chilis, but the spice blend that is sold for Chili Soup)
2 teaspoons Fresh Minced Garlic (I use the kind from a jar)

Shake well in a jar (or stir well) and immediately pour into each of the three Freezer bags, to just cover the meat inside. Press out any extra air, and seal.

To use: The day before you need them, put them in the refrigerator to thaw overnight, placing freezer bags inside a plastic box to prevent drips.

On day of use, remove meat from marinade and discard marinade and bag.

Grill meat in Nonstick Skillet (this is my preferred method), Electric Indoor Grill, or on Outdoor Grill. I grill the Steak & the Chicken in separate skillets.

Serve with (according to the dietary preferences or needs of your crowd:
Flour Tortillas (Gluten Free and/or Corn Tortillas can substitute if needed)
Sour Cream
Shredded Mexican Style Cheese
Rice
Fajitas, Veggie
Refried Beans, Easiest Healthy
Salsa 
Tortilla Chips
Jicama, Simply 
 
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