I love to serve these fajitas alongside Homemade Refried Beans and Mexican Rice.. Don’t miss all my other Mexican Recipes!
It’s possible to make restaurant quality fajitas, right in your own kitchen! Throw together a very simple fajita seasoning using spices already in your pantry and toss it with your choice of meat. I highly recommend layering the fajitas in warm tortillas that you cook yourself. You can find uncooked tortillas at most local grocery stores. Good quality ingredients make all the difference in amazing fajitas! And, if you have any extra time, throw together my 5-minute salsa to go with!
How to Make Fajitas:
Choose your meat: For this recipe you will want 1 ½ pounds of one of the following (or a combination).
Steak (flank, rump or skirt steak) Boneless skinless chicken breasts Large shrimp (uncooked, peeled)
Make Fajita Seasoning: Mix oil, chili powder, cumin, paprika, garlic, oregano, lime juice and salt and pepper in a gallon size resealable bag. Add meat, seal bag and toss to coat. Refrigerate for Allow for 30 minutes or up to 3 hours.
Cook fajita vegetables. Cut bell peppers (any color), onion (red or yellow) and season with salt, pepper, and oil. Cook on a very hot skillet or grill pan for a few minutes until tender.
Cook meat. Cook chicken or steak on a very hot skillet or grill pan for a few minutes on each side, flipping only once, until chicken is cooked through (165 degrees), or steak is medium rare, about 3-5 minutes. Remove meat to a plate, cover with tinfoil and allow to rest. For shrimp, cook on a grill pan or in a cast iron pan for 2-4 minutes on each side, just until pink, flipping once.
Assemble Fajitas by layering warm flour tortillas with meat, veggies, pico de gallo, guacamole, sour cream, hot sauce and garnish with cilantro. Serve Fajitas with a side of Homemade Refried Beans and Mexican Rice.
Make Ahead And Freezing Instructions:
To make ahead: Chop the vegetables and meat and store separately in the refrigerator up to 1 day before cooking. Fajita seasoning can be made and stored in an airtight container in the cupboard for up to six months. To freeze: Chop the vegetables and meat and freeze separately in a freezer safe bag for 2-3 months. Thaw in refrigerator overnight and continue with step 3 of the recipe. Fajita seasoning can be made and stored in an airtight container in the cupboard for up to six months.
Want to Make Fajitas in the Oven? Check out my Sheet Pan Fajitas!
Serve fajitas with:
Chips and Salsa Authentic Mexican Rice Homemade Refried Beans Horchata Tres Leches Cake
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