Get dinner on the table in about 45 minutes! Fajitas are a delicious blend of sauteed onions, peppers and seasoned meat. We all know the sound of that sizzle when a waitress walks past our table at a restaurant with a pan of hot fajitas and our mouths water. You’ll get the same sizzling deliciousness with this recipe with little prep and everything cooking together in one pan. Homemade Fajita Seasoning is super easy to make and gives your chicken and veggies the best flavor – no store-bought packages needed!
Serve this delicious sizzle with our authentic Mexican rice or black beans for a complete, restaurant-quality dining experience.
Because our recipe
- Less than 45 minutes from prep to table, all in one pan.
- Simple custom fajita spice blend gives you the best flavor.
- Juicy chicken with perfectly roasted veggies every time.
Tex-Mex dishes are always rich in salty and spicy flavors. Roasting everything together gives the vegetables just the right amount of char while keeping the chicken tender and full of flavor. Load up on some warm tortillas, add your favorite toppings, and you’ve got a meal worthy of a sizzling plate at a restaurant.
Notes on ingredients
- Fajita Seasoning: Probably the most important ingredient, it is a mixture of cumin, salt, onion powder, chili powder and crushed chili flakes. Some grocery stores sell fajita seasoning mixes, but we prefer to make our own to control the flavor.
- Chicken: Cut into thin slices – approximately 2 inches long and no wider than 1/4 inch thick.
- Peppers: Using multiple colors of peppers adds a lot of extra flavor. It’s not just about looks.
- Red Onion: This can be replaced with a white or yellow onion.
- Lime juice: Both fresh pressed and bottled work well.
Condiments
When it comes to toppings, fajitas are all about making it your own. You don’t have to cover them with anything. Sour cream it’s a must if you love that creamy, fresh goodness. If you’re an avocado fan, get some. guacamole or simply slice a fresh avocado. Sauce it’s always a good choice. And who doesn’t love Melty grated cheese? A bit fresh coriander adds some good flavor, and if you’re feeling spicy, add a little more pickled jalapeños. There is no wrong way to garnish your fajitas!
Baking trays
Use a sturdy, rimmed baking sheet measuring 11×17 or 13×18 inches. This will give the chicken and vegetables plenty of room to roast evenly without steaming. Using a smaller pan, like a 9×13, can overcrowd the ingredients and leave the vegetables soggy. If your pan is smaller, it’s best to divide everything into two pans to ensure everything gets roasted properly.
Warming tortillas
The favorite option for fajitas is typically 6-inch flour tortillas, as they are the perfect size for all the tasty fillings. It’s best to reheat them before serving to get the best texture.
To reheat tortillas on the stovetop: Use a small skillet over medium-high heat, heating each tortilla for about 30 seconds per side until soft and slightly charred.
To heat tortillas in the microwave: Stack them between moist paper towels and microwave in 20-second intervals until thoroughly heated.
To reheat tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat at 350°F for 10-15 minutes.
Instructions for storage and heating
Refrigerate leftovers in an airtight container for up to five days.
Heat in a pan on stovetop over medium-low heat, stirring occasionally, until thoroughly heated.
Heat in the microwave placing leftovers on a microwave-safe plate and heating in 30-second increments, stirring all the while for even heating, until thoroughly heated.
