Fajita Recipes for Easy Weeknight Dinners

Looking to add some sizzle to your weeknight dinners? Prepare fajitas, which are bursting with bold spices, veggies, and various cuts of meat. Whether you are looking for a healthier version of the popular Mexican dish or prefer one that’s filled with skirt steak, chicken, or seafood, we’re confident these fajita recipes will fulfill your cravings.

1. Gold Medal Sizzling Fajitas

Fajita with peppers

Fajita with peppers | iStock.com

Use the meat of your choosing in Food Network’s gold medal sizzling fajitas, which are packed with vibrant spices and bold flavors. Make sure you don’t scrimp on toppings; sour cream, salsa, guacamole, and cheese will provide your fajitas with the perfect finish! The recipe yields 8 servings.

Ingredients:

  • ¼ cup vegetable oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Dash hot sauce
  • Salt
  • Freshly ground black pepper
  • 1½ pounds meat (boneless, skinless chicken breast, skirt steak, or peeled and deveined shrimp)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 8 (8-inch) flour tortillas
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Cheddar cheese, shredded, for topping

Directions: Preheat your cast iron servers in a preheated 400 degree Fahrenheit oven for at least 20 minutes. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper, and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp.

Slice the chicken and steak into strips if you are using. In a large skillet, heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other desired toppings.

2. Grilled Skirt Steak Fajitas

beef fajitas, steak, peppers

Skirt steak | iStock.com

Grinding equal parts ancho and guajillo chilies creates your own chili powder, which will provide your fajitas with unbelievably fresh flavor, according to Serious Eats. The recipe, which yields 4 to 6 servings, calls for skirt steak, but you can also use hanger steak, sirloin flap, or flank steak.

Ingredients:

  • ½ cup soy sauce
  • ½ cup lime juice from 6 to 8 limes
  • ½ cup canola oil
  • ¼ cup packed brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder
  • 3 medium cloves garlic, finely minced
  • 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces
  • 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 white or yellow onion, cut into ½-inch slices
  • 12 to 16 fresh flour or corn tortillas, hot
  • Guacamole, for serving, if desired
  • Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

Directions: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer ½ cup of marinade to a large bowl and set aside. Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10. While steak marinates, toss peppers and onions in bowl with reserved ½ cup marinade. Refrigerate until ready to use. When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal.

When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well-charred and an instant-read thermometer inserted into their center registers 115 to 120 degrees Fahrenheit for medium-rare or 125 to 130 degrees Fahrenheit for medium.

Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes. Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat. Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

3. Simple Spicy Crab or Lobster Fajitas

iron pan, stove, cast-iron skillet, cooking

Butter in a skillet | Thinkstock

You can deliver fresh seafood flavors to your dinner table with Food.com’s recipe. Simmer seafood in butter and lemon juice, roll it into tortilla shells, top with sour cream, serve, and enjoy! It yields 2 to 3 servings.

Ingredients:

  • ½ cup lobster or ½ cup crab, shredded
  • 1 teaspoon garlic
  • 1 tablespoon butter
  • 4 tablespoons lemon juice
  • Tortillas
  • Sour cream
  • Garlic salt
  • Parsley flakes
  • Crushed red pepper flakes

Directions: Put butter and lemon juice in a skillet over medium heat. When melted together add garlic and let simmer for a minute before adding shredded up lobster/crab meat. Let simmer and add garlic salt, parsley, and red pepper to your liking. Let cook for about 5 minutes and then pour onto tortilla shells with sour cream.

4. Roasted Chickpea Fajitas

Roasted Chickpeas

Roasted chickpeas | iStock.com

Two Peas and Their Pod present a meatless fajita option, which consists of sautéed onion, peppers, mushrooms and roasted chickpeas. Garnish this nutritious dish with diced tomatoes, avocado slices, and Greek yogurt; the recipe yields 4 to 6 servings.

Ingredients:

Roasted chickpeas

  • 2 teaspoons chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 2 tablespoons water
  • 1 (15-ounce) can of chickpeas, drained and rinsed

Fajitas

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 3 bell peppers, sliced
  • 8 ounces sliced mushrooms
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • Salt and pepper, to taste
  • Juice of 1 large lime
  • ⅓ cup chopped cilantro

For Serving

  • Flour tortillas
  • Diced tomatoes
  • Avocado slices
  • Plain Greek yogurt or sour cream
  • Lime wedges

Directions: Preheat oven to 400 degrees Fahrenheit. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice, and water. Add chickpeas and stir to combine. Transfer to a baking sheet coated with nonstick cookingspray and bake for 25 to 30 minutes, stirring halfway through, or until crispy.

Meanwhile, heat oil in a skillet set over medium heat. Add onions, garlic, peppers, and mushrooms. Cook, stirring occasionally, for about 5 minutes. In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over veggies in skillet and continue to cook until tender, about 5 minutes.. Stir in the roasted chickpeas and fresh cilantro. Spoon mixture onto warm tortillas, and garnish with tomatoes, avocado slices, and Greek yogurt. Serve at once.

5. Pork Fajitas

beef burrito, fajita, peppers, onion and tomato

Pork fajitas | iStock.com

Before sizzling your pork to perfection, give it plenty of time to soak in a zesty marinade, which consists of chili powder, lime, garlic, salt, cumin, and olive oil. About Food’s recipe yields two servings.

Ingredients:

Marinade

  • 3 tablespoons olive oil
  • Juice of ½ lime
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, crushed
  • ¼ teaspoon salt

Filling

  • 1 boneless, 1-inch thick pork loin chop
  • 2 tablespoons oil
  • 1 teaspoon chile powder
  • ¼ bell pepper, cored and sliced into strips
  • 1 teaspoon cumin
  • ½ small jalapeño, finely chopped
  • 1 clove garlic, finely chopped
  • ¼ cup chopped fresh tomato
  • 2 green onions, coarsely chopped
  • 4 flour tortillas

Optional garnishes

  • Sliced avocado or guacamole
  • Sliced black olives
  • Sour cream
  • Cheese sauce or grated cheese
  • Salsa

Directions: Preheat oven to 180 degrees Fahrenheit. Combine marinade ingredients in a 1-quart zippered bag. Add chop and marinate, turning occasionally, in the refrigerator for 4 hours. Wrap tortillas in a couple of paper towels and warm on a cookie sheet in the oven. Remove chop from bag and pat dry. Sprinkle both sides with chili powder. Heat 1 tablespoon oil in a heavy skillet over high heat until just short of smoking. Add chop and cook for one minute, reduce heat to medium-low and flip chop.

Cover and cook 5 to 7 minutes. Remove chop to a pie pan and place in oven to keep warm. Add remaining oil to pan and increase heat to medium. Add peppers, sprinkle with cumin and cook until just softened, stirring occasionally. Add jalapeño and garlic and cook one minute more. Add tomato and green onion and cook 1 minute longer, remove from heat and cover. Slice pork chop very thin across the grain. Add pork to skillet and mix. Divide mixture equally between tortillas and add garnishes.

6. Healthy Chicken Fajitas and Peppers

Chicken Fajita, bell peppers

Chicken fajitas | iStock.com

You don’t need to forsake your diet in order to enjoy a fajita dinner. The Lean Clean Eating Machine’s recipe is chock-full of nutritious ingredients, including veggies, chicken, and spices, and only contains 350 calories per serving.

Ingredients:

  • 1½ pounds boneless and skinless chicken breasts, cut into ¼-inch thick slices
  • 2 red peppers, cut into thin strips
  • 2 yellow or orange peppers, cut into thin strips
  • ½ large yellow onion, cut into thick slices
  • 1 tablespoon organic grape seed oil

Marinade

  • 1 tablespoon organic grape seed oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1½ teaspoons pink Himalayan salt
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper flakes

Directions: In a small bowl, whisk together the ingredients for your marinade, then pour into a zip-top bag, and add chicken. Seal bag and set in the fridge to marinate.

Heat oil in a skillet set over medium-high heat. Add peppers and onions. Cook, stirring occasionally, until translucent. Remove to a large bowl, cover with plastic wrap, and set aside.

In the same skillet, cook chicken over medium-high heat until fully cooked. Add pepper mixture back to skillet and cook just long enough to heat through. Serve with tortillas or lettuce leaves. Garnish with your choice of toppings.

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