Get dinner on the table in about 45 minutes! Fajitas are a mouthwatering mix of fried onions, peppers and seasoned meat. We all know that sizzle sound when a waitress walks past our table with hot fajitas at a restaurant and our mouths water. You get the same glossy deliciousness with this recipe with little preparation and everything is cooked together in one pan. Homemade fajita seasoning is super easy to make and gives the chicken and veggies the best flavor—no store-bought packets needed!
Serve this delicious sizzle with us Authentic Mexican Rice or Black beans For a full restaurant-quality dining experience.
Why our recipe?
- Less than 45 minutes from prep to table, all done in one pan.
- Easy custom fajita spice blends give you the best flavor.
- Perfectly roasted vegetables with juicy chicken every time.
Tex-Mex dishes are always full of delicious and spicy flavors. Roasting everything together gives the vegetables just the right amount of forage 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.
Material notes
- Fajita Seasoning: Perhaps the most important ingredient, it's a mixture of cumin, salt, onion powder, chili powder, and crushed red chili flakes. Some grocery stores sell fajita seasoning blends, but we prefer to make our own to control the flavor.
- Chicken: Thinly sliced - about 2 inches in length and no more than 1/4 inch thick.
- Chilli: Using multiple colored bell peppers adds a lot of extra flavor. It's not just for looks.
- Red Onion: It can be substituted for a white or yellow onion.
- Lemon juice: Freshly squeezed or bottled both work well.
toppings
When it comes to toppings, fajitas make it your own. You don't have to top them with anything. sour cream A must if you love that creamy, cool goodness. If you are an avocado fan, go for some Guacamole Or just slice a fresh avocado. the salsa Always a good choice. And who doesn't love lumps shredded cheese? a little Fresh coriander leaves Adds some good flavor, and if you're feeling spicy, toss in some Pickled Jalapenos. There is no wrong way to top your fajitas!
sheet pan
Use a heavy, rimmed sheet pan 11×17 or 13×18 inches in size. This gives your chicken and vegetables plenty of room to roast evenly without steaming. Using a smaller pan like a 9×13 can crowd the ingredients and leave you with soggy vegetables. If your pan is small, it's best to divide everything between two pans to ensure everything gets fried properly.
Warming Tortillas
The go-to option for fajitas is usually 6-inch flour tortillas, as they're the perfect size for all the delicious fillings. It's best to warm them up before serving for the best texture.
To heat the tortillas on the stovetop: Using a small skillet over medium-high heat, heat each tortilla for about 30 seconds per side until they are soft and slightly charred.
To heat the tortillas in the microwave: Stack them between damp paper towels and microwave in 20-second intervals until completely warm.
To heat the tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat at 350°F for 10-15 minutes.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to five days.
Reheat in a skillet On the stove over medium-low heat, stirring occasionally, until heated through.
Reheat in the microwave Place leftovers in a microwave-safe dish and heat in 30-second increments, stirring for even heating, until heated through.
