Grilled Chicken and Steak Fajitas with Charred Veggies and Pineapple Pico

Fajitas are all about building the perfect bite and this recipe delivers on every level. We’re combining juicy grilled chicken and tender bavette steak with charred bell peppers and onions, all wrapped in warm flour tortillas. The real stars are the sweet-and-spicy cilantro pineapple pico and the creamy smoky red pepper crema that tie everything together.

No more choosing between chicken or steak-this recipe gives you both! The smoky char from the grill adds depth, while the fresh pico and tangy crema brighten each bite. Perfect for a summer cookout or a fun weeknight dinner.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the produce: Peel and thinly slice the red onion. Cut the long green pepper into strips, removing seeds. Dice the tomato. Peel and dice the pineapple into small cubes. Pick the cilantro leaves from stems and chop finely. Cut the lime into wedges.
2. Make the cilantro pineapple pico: In a small bowl, combine diced pineapple, diced tomato, chopped cilantro, a squeeze of lime juice, sugar and a pinch of salt. Stir and set aside.
3. Season the meats: Pat the chicken cutlets and bavette steak dry with paper towels. Season both sides with salt, pepper and the Southwest spice blend. Drizzle with a little oil and rub to coat.
4. Grill the meats and veggies: Preheat a grill or grill pan to medium-high heat. Grill the chicken cutlets for 4-5 minutes per side, until cooked through (internal temp 165°F). Grill the steak for 3-4 minutes per side for medium-rare or to your liking. At the same time, grill the sliced onion and pepper strips, turning occasionally, until charred and tender (about 5 minutes). Remove everything from the grill.
5. Warm the tortillas: Place the flour tortillas on the grill for about 30 seconds per side, until lightly charred and pliable. Wrap in foil to keep warm.
6. Rest and slice the meats: Let the steak rest for 5 minutes, then slice against the grain into thin strips. Slice the chicken into strips as well.
7. Assemble the fajitas: Lay out the warm tortillas. Divide the grilled peppers and onions among them. Top with sliced chicken and steak. Drizzle with smoky red pepper crema and spoon over the cilantro pineapple pico. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak work well in place of bavette. Adjust cooking time as needed.

How do I store leftovers?

Store leftover meat, veggies and toppings separately in airtight containers in the fridge for up to 3 days. Reheat gently before assembling.

Can I make this dairy-free?

The smoky red pepper crema contains milk. You can substitute with a dairy-free crema or sour cream alternative.