fajita recipes

These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.

Sheet Pan Chicken Fajitas

chili powder

salt and black pepper

baby bell peppers

onion,

olive oil

chicken breast

of 1 lime, plus lime wedges,

fajita-size flour tortillas, warmed

Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream,

How to Make Quick and Easy Chicken Fajitas | Sheet Pan Chicken Fajitas

Food Network Kitchens Sheet Pan Chicken Fajitas

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes. 

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil. 

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

Very good! I don’t think I would change anything.

Super quick and easy and so delicious - a great weeknight meal.  

This was delicious.  Subbed half the chili powder with some home made dried pepper seasoning that we received as a gift.  Of note:  I added some chicken tenderloins with the chicken breast because I had them and needed to use them.  The tenderloins came out chewy and overdone while the breast pieces were tender and perfectly cooked.  Will definitely make again.

It is a quick and easy meal that taste great

My family loved it so much that I ended up making a 2nd pan. I have really picky eaters in my house. 

This recipe turned out very good.  Easy to make and easy clean up!
I used bell peppers I had on hand instead of the smaller ones.  I would increase the amount of peppers I used next time 

OMG!!! This was amazing... I made this for dinner tonight for me and my son... We both enjoyed it... I ate one and couldn't get a 2nd one down... I absolutely just loved it... It had the perfect spicey taste  It was seasoned perfectly  Thank you for sharing this recipe it was very delicious  

P.S. I make a lot of chicken and I look for new ways to make it all the time...

https://www.foodnetwork.com/videos/sheet-pan-chicken-fajitas-0271153

These protein-packed fajitas make a quick and healthy weeknight meal.

Transform a single foil-lined baking sheet and your broiler into fajita-making machines. This recipe and the cleanup are so easy--the hardest part will be picking your favorite toppings.

Sheet Pan Party Fajitas

chicken breasts, cut into thin strips

steak,

flour tortillas, warmed

Combine the chili powder, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the lined baking sheet, drizzle with 2 tablespoons of the oil and season with half the chili powder mixture. Broil until the vegetables soften and begin to char, about 10 minutes. 

Meanwhile, put the chicken, beef and shrimp in 3 different bowls and toss each with 1 teaspoon of the remaining oil and a third of the remaining chili powder mixture. 

When the peppers and onions are softened and starting to char, about 10 minutes, lay the chicken, steak and shrimp in lines on top of the vegetables. Return the baking sheet to the broiler until the chicken, steak and shrimp are cooked through and starting to brown, 5 to 8 minutes depending on your broiler. Drizzle with lime juice and serve with the warmed tortillas, cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

Very tasty and would definitely recommend!

Simple recipe, great flavor, nice variety of proteins, and only one pan. Fantastic!

Rea has done it one more time Yeah. &amp; Yummy in my tummy

I have always been intimidated making sheet pan meals. This one was so simple and so delicious! The meat was tender and perfect

Easy quick delicious! Everyone ate everything! I increased the meat to 1 pound apiece. I added poblano peppers to the mix.  I added an ounce of beer to the shrimp or tequila would be great as well! 

Very flavorful and simple.  It's nice to have a variety of meats for everyone at the table.

this is so easy and delicious!  will be a staple in our house.  only had chicken on hand  also I cooked the peppers for 8 minutes so they didn't get overcooked and the chicken for 10... it was perfect! 

Skirt Steak Fajitas

outside-cut skirt steak

lime juice

soy sauce

kosher salt,

ancho chile powder

cumin

canola oil

red bell pepper,

poblano

yellow onion, sliced 1/4-inch-thick

black pepper

corn tortillas

Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos

Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.

Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.

Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)

Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.

Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

Excellent!!  These are as good or better than any I've had in a restaurant. 

Never made steak fajitas before. I watched him make this on TV and decided to give it a try. My wife and I LOVED it. Can’t wait to make it again. I made the recipe as written - no changes. 

It looks delicious! Wish we could teach Sunny to not always talk with a mouth full of food though.

I make this often.   I find adding a bit of brown sugar to this marinade makes a world of difference, it balances out the tart, savory notes of the soy sauce. I like to use red, orange, and yellow peppers along with the green poblano peppers for 'fiesta-like' colors. 

So good. I used only 1/4 of cumin as my family isn’t big on it. Also, I subbed pickled jalapeños because I didn’t have a poblano.I didn’t dry meat In fridge as long because I was rushing to get food on the table. Thanks Jeff this is a keeper 

Made these tonight. Delicious! I added 3 cloves of pressed garlic to the marinade. Added this recipe to my “saves” list. 

Easy to make, and delicious.  Thanks!  I BBQ 's the steak, then sliced and added to the onions and peppers which were sauteed in the stovetop.

https://www.foodnetwork.com/videos/jeffs-skirt-steak-fajitas-8345139

Jeff makes perfectly-seared, juicy skirt steak for mouth-watering fajitas.

Jeff's Skirt Steak Fajitas

Chicken and Veggie Sheet Pan Fajitas

salt

green bell pepper,

white mushrooms, sliced

chicken

lime, juiced

guacamole

salsa

sour cream

queso fresco

cilantro leaves

lime,

Preheat the oven to 475 degrees F. Line a sheet pan with foil.

In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.

Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.

Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

Grilled Chicken Fajitas Platter

lime juice (about 3 limes)

garlic,

salt,

black pepper,

chicken breast halves, skinned (about 2 pounds)

scallions,

yellow onion, quartered

green bell pepper, halved, seeded

red bell pepper, halved, seeded

Shredded Cheddar,

Sour cream,

Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.

Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.

Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.

Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

Enjoyed this recipe and adding more lime juice to the final dish really added to the flavor. 

Made this tonight and love it! Melissa is spot on with grilling time and temp- very appreciated as I am practicing my grilling skills but aren’t perfect with it yet. The veggies are fabulous, grilled peppers and onions are the best! I’m going to chop up the leftovers and make quesadillas. Thanks Melissa! 

Love Melissa's recipes.  Hope you bring her back or even reruns.  She and Ina Garten are the best cooks!!!!!!!!!

these are by far the best fajitas i have ever made! I like them so much that I would prefer them to most restaraunt fajitas. This is a definite must-try!

This was delicious! I only used 1 pound chicken as we are only 2, and had leftovers. Perhaps about 3/4 lb. next time.  Made entire recipe marinade. Remember to cut the marinade in half before you put it in the chicken. I didn't, but I boiled it before using on the veggies. This is great - I'd use with purchased salsa (hers is excellent, but more work than it's worth considering what it adds to the overall dish; also not cheaper) and purchased tortillas.

Watched this on my tivo yesterday morning.  Made it for dinner.   Amazing, with lots of flavor.  Recommend

I think this recipe is the BOMB!!!!!!!!! Reasonable and delicious!!!!!!! I cooked it on the foreman too.  Definatly going to eat this again.

This is a great easy weeknight recipe. It tastes incredible and it's gluten free!! That's a HUGE bonus in my household!! I did make a few modifications to suit my families tastes buds. As an added bonus, I used gluten free wraps and made taco bowls out of them! Outstanding!!!

My family loved it!!! my daughter actually ate the bell peppers. Thank you soooooo much Melissa.

Just found out I need to avoid citrus.  What can you use instead of lime, lemons, oranges?

sugar

garlic powder

onion powder

yellow bell peppers, quartered

red bell pepper, quartered

yellow onion,

skirt steak, cut into 2 long pieces

For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges

In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper. 

Use a pastry brush to coat both sides of the bell peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the steaks dry with a paper towel, then brush with the remaining canola oil and season with the remaining spice mix. 

Grill the steaks until grill marks appear and they start to char slightly, about 3 minutes per side for medium rare. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove everything to a cutting board. Coarsely chop the vegetables first to allow the steaks some time to rest. Slice the steaks against the grain into thin slices.

Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

How can you cll it fajitas with no lime, or citrus of any kind in the recipe. Fail

This spice rub is the worst I’ve ever eaten. 

Quick and easy Perfect for the grill! Cheers

https://www.foodnetwork.com/videos/grilled-skirt-steak-fajitas-5188070

Katie fires up the grill to make chili-powder-rubbed skirt steak fajitas.

Grilled Skirt Steak Fajitas

Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.

Chicken Fajita Pasta

Kosher salt

penne (see Cook's Note)

cream cheese,

pepper jack cheese, shredded

tortilla chips

Pico de gallo and sour cream,

Food Network Kitchen’s Chicken Fajita Pasta, as seen on Food Network.

Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.

Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.

Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes. 

Awesome. It was easy to make following the recipe.  Tasted perfect. Its chicken fajita nachos with pasta. Use the pasta recommended. It makes a difference. 

Awesome! Lots of flavor, creamy and hearty!

Recipe was solid. My husband wasn’t “wow-ed” by it, but was good! Something different!

Has anyone tried prepping this and freezing it? I love this dish and it would be awesome to prep a bunch and put in smaller tin pans and freeze for later use. 🤤

Rich but very good.  I definitely recommend this recipe.  

Very versatile!  Good  flavor but I wanted more heat spice wise.  

Quick, easy, and delicious. We will make it again!

AMAZING RECIPE!!!! My roommates and I made this and it was very quick and easy! Super versatile also we used shrimp instead of chicken and added a bit of rotel and it was very good. Will be making again!

https://www.foodnetwork.com/videos/skillet-chicken-fajita-pasta-0297039

Fajitas meet pasta in this one-skillet masterpiece.

Skillet Chicken Fajita Pasta

These Shrimp Fajitas from Delish.com will be your new favorite weeknight dinner. 

Shrimp Fajitas

c. extra-virgin olive oil

limes

lb. shrimp, peeled and deveined

vegetable oil

bell peppers, thinly sliced

onion, thinly sliced

kosher salt

jalapeño, minced

Corn tortillas,

cilantro,

cotija,

Meh. I had hoped to impress my family with this dish but it was uninspiring. The flavors were not strong at all, and I even doubled the garlic! Do not wait for shrimp to cook before putting the rest of the marinade in to simmer - it makes the shrimp over done if you do. I would say this is more of a shrimp taco dish than shrimp fajitas. Disappointed.

Spicy Fajita Soup

yellow onions, sliced

green peppers, cored, seeded,

corn,

tomatoes

garlic

chile powder, divided

chipotle pepper

chicken broth

canola oil, for frying

corn tortillas,

Monterey Jack cheese, shredded

scallions, sliced

In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.

In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)

(Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.

The recipe was super simple to prep and toss in the slow cooked! I added cooked shredded chicken for an extra “something”, but it was still “ehh” when it came time to eat dinner... cannot figure out what it’s missing!

Absolutely fantastic! I changed it a little bit and put a whole can of corn and a whole can of black beans. Will be making this again in the future for sure!

Very good and simple.  I made it on the stove top.  Added lime juice and a chicken breast which I shredded before serving.

Loved this!  I beefed it up for my husband by adding a little cayenne pepper and 1 pound of spicy italian sausage.  This recipe has been approved and saved. :)

It was an easy recipe to make. A little too spicy for me even tho I reduced the chili powder. I didn't use a whole Tablespoon in my soup. Next time I would put some chicken in it. Thanks Sandra.

i thought it was too easy to taste good but it certainly did taste wonderful!  i added soy chorizo (cooked) to it and didn't have chipotle (but the chorizo gave it heat).  i didn't bother melting the cheese, just sprinkled some onto the hot soup with a dollop of light sour cream.  i loved it.  super healthy, super easy.  the onions were a little too raw though, i might cook them before adding them to the pot next time.

VERY easy, VERY tasty, VERY healthy for a vegetarian dish.  I'll double next time for extras.  The chips were great too!  Most of the vegetables were from my garden.  I used 1/2 c. canned corn (no salt added and a few pickled Jalapenos because I didn't have any Chipotle or Ancho sauce.  

Spicy! Besides the spice it was pretty boring. Could have used some shredded chicken. . .

I was looking of a meat-free crock-pot recipe... found this and LOVED IT! I try to use organic ingredients so for this I used a bag of frozen organic "Southwestern" veggies. The bag of organic veggies was under $3, which was a major bargain! I cooked it all day on low in an old crock-pot and it was just perfect! 

https://www.foodnetwork.com/videos/slow-cooker-spicy-fajita-soup-0216879

Sandra gets maximum taste and value with her Slow Cooker Spicy Fajita Soup.

Slow-Cooker Spicy Fajita Soup

This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.

Top 17 fajita recipes recipes from across the web

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Sheet Pan Chicken Fajitas

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Skirt Steak Fajitas

Chicken Fajita Pasta

Shrimp Fajitas

Spicy Fajita Soup

Freezer Bag Chicken Fajita Stir-Fry

Fajitas

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Chicken Fajita Salad

Chicken and Beef Fajitas

Skirt Steak Fajita Pita with Chimic...

My Favorite Fajitas

Top 17 fajita recipes recipes from across the web

The most viewed fajita recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Chicken Fajitas

Sheet Pan Party Fajitas

Skirt Steak Fajitas

Chicken and Veggie Sheet Pan Fajita...

Grilled Chicken Fajitas Platter

Skirt Steak Fajitas

Chicken Fajita Pasta

Shrimp Fajitas

Spicy Fajita Soup

Freezer Bag Chicken Fajita Stir-Fry

Fajitas

Breakfast Fajitas

Cheesy Scrambled Egg Fajitas

Chicken Fajita Salad

Chicken and Beef Fajitas

Skirt Steak Fajita Pita with Chimic...

My Favorite Fajitas

The most viewed fajita recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine