Fajita Seasoning

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Fajitas are a Tex-Mex classic, perfect for a quick and easy weeknight meal or a fun get-together with friends. Traditionally made with grilled skirt steak or chicken, fajitas are all about the sizzling flavors and the build-your-own aspect. With a simple marinade and a hot pan, you can create a restaurant-worthy experience right in your own kitchen. This guide will take you through everything you need to know about making fajitas at home, inspired by the popular recipes on Allrecipes.


Homemade Chicken Fajitas
Homemade Chicken Fajitas

There are two main protein options for fajitas: skirt steak and chicken breast.

Skirt Steak Fajitas:

  • 1 pound skirt steak, thinly sliced against the grain
  • ½ cup fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • Salt to taste

  • Chicken Fajita:

  • 1 ½ pounds boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • Salt and pepper to taste

  • Veggie Medley:

    2 bell peppers (any color combination) sliced into strips

  • 1 red onion, sliced into strips

  • Fajita Fixings:

    Flour tortillas (6-inch or larger)

  • Your favorite fajita toppings: shredded cheese, sour cream, salsa, guacamole, pico de gallo, sliced avocado, etc.

  • Directions:

    1. Marinate the Protein:

    Skirt Steak: Combine lime juice, olive oil, Worcestershire sauce, spices, and salt in a large bowl. Add the steak and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight for the most tender results.

  • Chicken Breast: Whisk together olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper in a bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

  • 2. Prepare the Veggies: Slice your bell peppers and onion into thin strips.

    3. Cook the Fajitas: Heat a large cast iron skillet or grill pan over medium-high heat. Once hot, add a drizzle of olive oil if using a skillet.

    Skirt Steak: Remove the steak from the marinade and discard the marinade. Sear the steak in the hot pan for 2-3 minutes per side, or until cooked to your desired doneness. Let the steak rest for a few minutes before slicing thinly against the grain.

  • Chicken Breast: Add the chicken strips to the hot pan and cook for 4-5 minutes per side, or until cooked through.

  • 4. Saute the Veggies: While the protein rests, add the bell peppers and onions to the pan and cook for 5-7 minutes, or until softened and slightly charred.

    5. Warm the Tortillas: Wrap tortillas in foil and place them in a warm oven (200°F) for a few minutes to soften.

    6. Assemble and Serve: Fill warmed tortillas with sliced protein, sauteed veggies, and your favorite toppings. Enjoy!

    Nutrition Facts (Per Serving – Skirt Steak Fajitas with basic toppings):

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 500mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 40g

  • Please note: This is just an estimate, and the actual nutritional content of your fajitas will vary depending on the ingredients you use and the amount you eat.


    Fajitas are a delicious and versatile meal that can be easily customized to your liking. With a little planning and preparation, you can create a restaurant-worthy experience at home in no time. So fire up your grill or heat up your skillet, and get ready to enjoy the sizzling flavors of homemade fajitas!


    1. Can I use a different type of protein for fajitas?