fajitas

Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!

Homemade Fajitas Seasoning Mix

chili powder

paprika

garlic powder

cumin

oregano

sea salt

pepper

Stir to combine all ingredients and store in an airtight container for up to 3 months.

An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!

Fajita Veggies Recipe (Chipotle Copycat)

olive oil

green peppers

red onion (thinly sliced)

oregano (or 1/2 teaspoon dried)

Salt

In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).

Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

https://content.jwplatform.com/videos/yMvI2ZTP.mp4

Classic Tex Mex fajitas recipe, made with strips of skirt steak, onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. 

Beef Steak Fajitas

vegetable oil

flank steak, skirt steak or carne asada

2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

lime

extra virgin olive oil

garlic, peeled, minced

jalapeño

cilantro,

"Wow! Very nice, well explained. I typically grill meat and veggies together on a big skillet, let the meat rest. Explained method saves time. Appreciate the recipe."

"Steak or chicken...delicious!!! I like to use filets sliced lengthwise in half the sliced thin. So tender and so good. The chicken is great too!"

Marinate the steak: Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.
Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

Sear the steak on both sides: Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.
Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak.
 
Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.
Remove from pan and let sit, tented with foil, for 5 minutes.

Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers.
Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

Slice the meat across the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

"This is very easy to make and was delicious! I’ve tried this twice and  I also agree it needed a bit more seasoning so the second time I made them I sprinkled some of a fajita seasoning packet on the meat along with everything else for the marinade  which made them perfect!"

"Easy to make, the marinade smelled delicious, but the cooked meat was very plain. I was surprised the has many good reviews (that's the reason I picked the recipe for tonight)."

"Good and fast. I modified the recipe slightly but the general effect was yummy!\r\nThe steak was pre sliced into strips, so I ran those through the marinade and threw the entire “marinading steak” after 10 min into the pan with additional 2Tbsp olive oil at medium high, seared and tossed for ~7min more, added a strong pinch of salt, then fell back into following the directions for the vegetables. \r\nMy lady was happy, thanks!!"

https://www.simplyrecipes.com/video_src?vid=6017887271001

Though four hours would be considered ideal, I managed to dunk this skirt steak for just 40 minutes in a marinade I found on Recipe Gullet, and it still came away with incredible flavor. The dueling citrus flavors of lime...

Dinner Tonight: Quick-Fix Fajitas Recipe

For the marinade:

orange

limes

garlic,

jalapeño, minced

cilantro

salt and pepper

sauce

For the fajitas:

skirt steak

onion, sliced thinly

bell peppers, assorted colors, thinly sliced

corn tortillas

Canola oil spray

limes, quartered

Whisk together all the ingredients for the marinade in a large bowl.  Add the steak and toss until coated.  Set aside for 40 minutes, or longer if you have the time. 

Heat a grill, grill pan, or iron skillet over high heat.  Remove the meat from the marinade and wipe off excess liquid.  Spray the cooking surface with a little bit of oil.  Set in the meat and cook for 1 to 2 minutes per side, depending on the thickness of the steak.  It should be medium-rare but have a good sear on it.  Remove the steak and let rest for a few minutes.

Spray the pan with a little more oil and then the vegetables.  Add them in batches if they can't all fit in one layer.  Cook for a minute or two per side, or until they have little blotches of black but are still crisp.  Set aside.

Thinly slice the meat across the grain.  Toss it into a bowl with the peppers.  Serve with warmed corn tortillas, lime wedges, and salt to taste.

Sizzling chicken fajitas

chipotle

spring onions

tomato

coriander

red chilli

balsamic vinegar

soy sauce

mixed-colour peppers

red onion

x 200 g skinless higher-welfare chicken breasts

sweet smoked paprika

x beans

cumin seeds

x 250 g pack of cooked brown rice

lemon

wholemeal flour tortillas

fat-free natural yoghurt

feta cheese

Amazing Chicken Fajitas are truly that...amazing. &nbsp;As the chicken grills, the chicken becomes slightly blackened, locking in flavor and making the meat so tender. &nbsp;The caramelized onions put them over the top. &nbsp;Be sure to make the best-ever guacamole and fresh pico de gallo, and you will be in fajita heaven!

Amazing Chicken Fajitas

tbsp Kosher salt

tbsp chili powder (we love ancho)

onion powder

salt

tbsp black pepper

tbsp smoked paprika

tsp cumin (ground)

white wine

lime juice

Worcestershire sauce

white, onion

to 5 boneless, skinless chicken breasts (about 3 to 5 lbs)

fajita rub ((see instructions))

flour tortillas, warmed (fajita size)

lime (quarter)

Easy Gourmet Refried Beans

Best-Ever Guacamole

Sour Cream

Shredded Cheddar, or Monterrey Jack

Pico de Gallo

Homemade Salsa

In a small bowl, combine the rub ingredients and mix together with a fork. &nbsp;Set aside.&nbsp;

Make a marinade by whisking together the white wine, lime juice, soy sauce and Worcestershire sauce.

Place the chicken in a large zipper baggie, or a shallow baking vessel. &nbsp;Close the baggie, or cover the dish with plastic wrap, and place in the refrigerator for 2 hours, or overnight. &nbsp;Turning a few times.

Meanwhile, heat the olive oil in a large skillet over medium-hight heat. &nbsp;Add the onions and cook for about 10 minutes, until starting to soften. &nbsp;Add the soy sauce and cook for another 10 minutes, until starting to brown and caramelize. &nbsp;Set aside.&nbsp;

Pre-heat your grill to medium-high heat.

Remove the chicken from the marinade and discard the marinade. &nbsp;Sprinkle 1/4 cup of the rub all over the meat. &nbsp;Save any unused rub for another use.

Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches approx. 160°F. &nbsp;Remove from heat and let rest for 5 to 10 minutes.

Heat a fajita pan, or cast iron skillet, over medium-high heat,&nbsp;

Meanwhile, cut the chicken diagonally across the grain into strips. &nbsp;

Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top. &nbsp;

Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.

Serve with warm tortillas and all the fixins.&nbsp;

https://embed.mediavine.com/videos/zs6fy677y55jtvh0wrxe

Instructions for making Amazing Chicken Fajitas has Kris and Wesley from How To Feed a Loon in the kitchen and out at the grill showing you how to make the best chicken fajitas in the world.  Follow these easy step-by-step instructions for truly delicious chicken fajitas!

INSTRUCTIONS FOR MAKING AMAZING CHICKEN FAJITAS

If you're anything like me, chances are you've never stopped to think about the history of fajitas.  This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there's a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook.

Butterflied Tri-Tip Fajitas Recipe

tri-tip

Tex-Mex Fajita Marinade (recipe follows)

Salt and Pepper

Fajita Fixin's

flour tortillas

Guacamole

Refried beans

onions cilantro

onions

Grilled peppers

Salsas

tomatoes

Black olives

Lime quarters

For Marinade:

pineapple juice

(or one 500-milliliter bottle) soy sauce

Rinse the roast and pat it dry.  The roast is triangular in shape.  Double-butterfly it in one thin piece. 

Put the whole piece of meat in a resealable gallon-size plastic bag with the fajita marinade and gently remove the air.  Place the bag in a bowl to catch any leakage and place it in the refrigerator  for a couple of hours.  

Light the grill (preferably with mesquite).  Put the meat on the hot part of the grill and cook, turning once or twice, until it reaches an internal temperature of 145°F for medium.  Remove from the grill and salt and pepper to taste.

Cut a test slice to find the direction of the grain, then cut into this strips against the grain.  Squeeze lime over the meat and serve immediately with warm flour tortillas and other fajita fixin's.

Combine the pineapple juice and soy sauce in a large mixing bowl.  Wash the limes and zest them, adding the lime zest to the juice and soy sauce mixture.  Cut the limes in half after zesting and squeeze the juice into the bowl.  Throw the lime halves in the bowl, too.  Add the garlic.  Use as a marinade.

A flavorful marinade and a quick sear make for easy homemade chicken fajitas—onions and bell peppers help, too. This is a classic you can make yourself! 

Chicken Fajitas

chicken breasts

canola, safflower, peanut, or extra virgin olive oil

onion,

bell peppers various colors,

garlic clove,

jalapeño, seeded and minced

Salsa

avocado

Sour cream

iceberg lettuce dressed lightly with salt and cider vinegar

Cut thick chicken breasts in half horizontally: Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick.
(We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

Marinate chicken: Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 30 minutes or up to 8 hours in the fridge.

Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

Sear chicken on high heat: Heat a tablespoon of oil in a large cast iron frying pan on high heat for a minute or so.
As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches.
Let the chicken cook undisturbed for 2 to 3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side.

Stack seared breasts, cover with foil and let rest: Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.
Here's a tip: Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions.

Sauté peppers and onions: While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan.
Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.
Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Slice the chicken and serve: Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

"Really good but you definitely need 1 teaspoon of chili powder and one teaspoon of cumin.  1\/2 teaspoon is too light.   these were delicious when I made them a 2nd time with increased spice measurement."

"This recipe is wonderful!  I’ve made them twice now.  Better tasting than the ones I was paying for at our local restaurant.  Thank you!"

"Delicious and easy!! It's a new family favorite."

https://www.simplyrecipes.com/video_src?vid=5755825173001

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Grilled Chicken Fajita Salad is a fantastic dinner to change up the weeknight meal routine. Chicken breasts are marinated and grilled along with sweet peppers and onions served over lettuce with cheese, tomatoes and salsa ranch dressing. 

Grilled Chicken Fajita Salad

red bell pepper

yellow bell pepper

orange bell pepper

onion

olive oil, divided use

orange juice

garlic

smoked paprika

brown sugar

lettuce

grape tomatoes

shredded cheese

mayonnaise

salsa

milk

Mix together fajita seasonings in a bowl -...

Mix together fajita seasonings in a bowl - garlic, cumin, chili powder, smoked paprika, onion powder, brown sugar and salt.

Mix half of fajita seasonings with orange juice...

Mix half of fajita seasonings with orange juice and 2 tablespoons  olive oil.

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