Fajitas, a classic Tex-Mex dish, are a sizzling skillet of grilled meat, bell peppers, and onions served with warm tortillas and an array of toppings. This versatile dish can be made with chicken or steak, and the combination of tender meat, colorful vegetables, and flavorful seasonings creates a delightful meal that is perfect for any occasion. Whether you're hosting a party or simply seeking a delicious weeknight dinner, these chicken or steak fajita recipes have something for everyone. From the classic fajita seasoning to variations that incorporate unique flavors like chipotle or adobo, these recipes offer a range of options to suit every palate. So gather your ingredients, heat up your skillet, and get ready to enjoy a sizzling fajita feast!
Here are our top 11 tried and tested recipes!
THE BEST CHICKEN OR STEAK FAJITAS
If you've only ever made fajitas with the store-bought seasoning packet, this homemade fajita marinade will knock your socks off. This is truly one of our favorite meals!
Provided by Our Best Bites
Number Of Ingredients 23
Steps:
- In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use.
- Place meat in a Ziploc bag or shallow dish. Place vegetables in another.
- With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
STEAK AND CHICKEN FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 fajitas
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
- Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
- Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.
CHICKEN AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
HOW TO MAKE THE BEST FAJITAS
Fajitas cook quickly, so taking a bit of time to season steak, chicken, or shrimp with our simple fajita seasoning is a good idea. Use our recipe as a guide; you can make all three proteins or choose one. Use 2 ½ pounds of protein for six people. Even though it is only the two of us, we still make the whole batch. The leftovers are fabulous.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 1h5m
Yield Serves 6 when served with sides
Number Of Ingredients 22
Steps:
- Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.
- Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set the steak and shrimp aside while you cook the chicken.
- Heat 2 teaspoons of the oil in a wide skillet (with a lid, or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
- Reduce the heat to low, then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.
- Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.
- Pour any liquid left in the pan out and use a paper towel to wipe the bottom of the skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later.)
- Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135 degrees F. Transfer steak to the plate with chicken and cover loosely with aluminum foil.
- Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.
- When the peppers and onions are ready, pile them up on one side of the pan. Place the shrimp into the pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to a plate.
- To finish, turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer or stock, and cook for 1 minute. Take the pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, and shrimp on the peppers and onions. Finish with a generous squeeze of lime.
- Serve the fajitas family style with more lime on the side as well as your favorite side dishes.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 314, Fat 11.1g, SaturatedFat 2.8g, Cholesterol 161.3mg, Sodium 764.3mg, Carbohydrate 10.2g, Fiber 2.7g, Sugar 4.9g, Protein 42.4g
STEAK (OR CHICKEN) FAJITAS
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
Provided by Rhonda J
Categories Meat
Time 20m
Yield 8 fajitas, 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice steak into thin strips.
- In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
- Add beef strips and stir to coat, set aside.
- Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
- Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
- In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
- Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
- Return onions and peppers to skillet; stir for about one minute.
- To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
CHICKEN OR STEAK FAJITAS BY GEORGE!
This is a very good, but quick recipe. You can do these in a frying pan, but the George Foreman grill does it so much better! One night I was making these, and the thought of using the grill came to me. The family loves them.
Provided by Melslack
Categories Mexican
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat up George Foreman grill.
- Slice onions and peppers into thin strips.
- Saute in large frying pan with oil.
- Cut steak or chicken into small strips.
- Cook to your liking in a large pan.
- Put a small amount of meat in tortilla, a small amount of the onion pepper mixture, a sprinkle of cheese, and a dab of salsa.
- Be careful not to overfill!
- Fold in half and place on George Foreman grill.
- Make sure the open side is facing up so your fillings to not run down the incline.
- Cook 3-5 minute.
- or until slightly browned.
- Serve with sour cream, or any other toppings you like.
BEST CHICKEN OR STEAK FAJITAS EVER!
I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe!
Provided by blisstir
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix marinade and set aside.
- Coat meat or poultry and let sit.
- Mix together pico de gallo in small bowl and set aside.
- In saucepan, drizzle with olive oil over med-high heat.
- Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
- In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
- Remove from heat, slice thin and return to pan to brown and cook through.
- Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!
Nutrition Facts : Calories 237.6, Fat 15.6, SaturatedFat 4.9, Cholesterol 38.6, Sodium 263.6, Carbohydrate 10.6, Fiber 2.8, Sugar 2.7, Protein 12.2
DEEP FRIED CHICKEN OR STEAK FAJITAS
Easy, good and Spicy. This is deep fried heaven if you like peppers, I use both hot and mild peppers so that it is a surprise which on you are getting. Or if you know that there will be guests that do not like the heat you can separate out the different veggies. Most times I just put all on a platter with dips and lettuce in the middle of the plate for people to wither make their own wrap or to eat as fried hor's dourves.
Provided by Huskergirl
Categories Mexican
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Freeze breasts or steaks for 15 minutes to make it easier to slice thin.
- Slice into thin strips.
- Seed and cut all peppers into thin strips.
- Peel onion and cut into thin strips.
- Place flour and seasoning into a bag add all peppers and onion.
- Drop floured veggies onto batter and add to hot oil.
- Fry until golden about 3 minutes.
- Repeat until all veggies are cooked and then cook meat the same way.
- Great with nacho cheese, ranch dressing or salsa to dip inches Or you can serve on a leaf of lettuce to use as the tortilla, since there is batter on the stuffing.
Nutrition Facts : Calories 1216.1, Fat 115.7, SaturatedFat 16, Cholesterol 101.4, Sodium 253, Carbohydrate 28.9, Fiber 2.8, Sugar 4, Protein 16.3
MR. FOOD STEAK OR CHICKEN FAJITAS
Very simple, using pantry items and yet very, very good! Had originally gotten recipe from a Mr. Food cookbook.
Provided by jellyko
Categories Steak
Time 40m
Yield 10 fajitas
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In skillet heat 2 tablespoons oil over medium high heat.
- Add onions and peppers.
- Saute for 10 minutes or until softened and onions golden.
- Place aside in a bowl.
- Heat 1 Tbsp oil in same skillet and add meat of choice.
- Add fajita seasoning.
- Saute 3 to 4 minutes just until meat start brown.
- Return vegetables to skillet and toss another 3 minutes to blend flavors.
- Divide mixture equally between tortillas.
- Add a Tbsp or so shredded cheese and roll up.
- Place seam down into 9 x 13 inch pan that is greased.
- Drizzle leftover skillet juices over fajitas.
- Top with cheese and loosely cover with foil.
- Bake 15 minutes.
- Serve with sour cream and salsa.
- Can prepare ahead.
- Cover and refrigerate them after rolling them into pan.
- Bake 20-25 minutes when ready at 350 degrees.
Nutrition Facts : Calories 456.3, Fat 27.1, SaturatedFat 10.7, Cholesterol 66.4, Sodium 582.6, Carbohydrate 31.9, Fiber 2.9, Sugar 3.9, Protein 21.2
MY VERY BEST STEAK OR CHICKEN FAJITAS
We've tried several fajita recipes & finally this is it! I found this recipe online and have tweaked it to our liking. Make it with beef or chicken. Great for having a fajita party!! Prep time includes minimum marinating time.
Provided by HeidiSue
Categories Chicken Breast
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
- Marinate atleast two hours or overnight.
- Grill meat until cooked through.
- Slice meat into strips.
- Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
- Cook until soft.
- Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
- Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make your fajitas taste their best. Look for lean flank steak or chicken breasts, and use a variety of colorful vegetables.
- Marinate the meat. Marinating the meat in a flavorful mixture of spices and liquids will help to tenderize it and infuse it with flavor.
- Cook the meat over high heat. This will help to create a nice char on the outside of the meat and keep it juicy on the inside.
- Slice the meat thinly. This will make it easier to eat and will help the flavors to distribute evenly.
- Serve the fajitas immediately. Fajitas are best enjoyed hot off the grill. Serve them with your favorite toppings, such as guacamole, salsa, sour cream, and cheese.
Conclusion:
Chicken or steak fajitas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give chicken or steak fajitas a try.
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