Get dinner on the table in about 45 minutes! Fajitas are a mouthwatering blend of sauteed onions, peppers, and seasoned meat. We all know the sound of that sizzle when a waitress walks past our table in a restaurant with a skillet of hot fajitas and our mouths start watering. You’ll get the same sizzling deliciousness with this recipe with little prep and everything cooks together in one pan. the homemade fajita seasoning is super easy to make and gives the chicken and veggies the best flavor—no store-bought packets are needed!
Serve this delicious sizzle with our Authentic Mexican Rice or Black Beans for the full restaurant-quality meal experience.
Why Our Recipe
- Less than 45 minutes from prep to table, made all on one pan.
- Easy custom fajita spice blend gives you the best flavor.
- Juicy chicken with perfectly roasted veggies every time.
Tex-Mex dishes are always packed full of savory and spicy flavors. Roasting everything together gives the veggies just the right amount of char while keeping the chicken tender and full of flavor. Load up some warm tortillas, add your favorite toppings, and you’ve got yourself a meal worthy of a sizzling plate at a restaurant.
Ingredient Notes
- Fajita Seasoning: Probably the most important ingredient, this is a blend of cumin, salt, onion powder, chili powder and crushed red pepper flakes. Some grocery stores sell fajita seasoning blends, but we prefer to make our own to control the flavor.
- Chicken: Sliced thinly – about 2 inches in length and no wider than 1/4 inch thick.
- Peppers: Using multiple colors of bell peppers adds a lot of extra flavor. It’s not just for looks.
- Red Onion: This can be substituted for a white or yellow onion.
- Lime Juice: Fresh squeezed or bottled both work well.
Toppings
When it comes to toppings, fajitas are all about making it your own. You don’t have to top them with anything. Sour cream is a must if you love that creamy, cool goodness. If you’re an avocado fan, go for some guacamole or just slice up a fresh avocado. Salsa is always a good choice. And who doesn’t love melty shredded cheese? A little fresh cilantro adds some good flavor, and if you’re feeling spicy, toss on some pickled jalapeños. There’s no wrong way to top your fajitas!
Sheet Pans
Use a sturdy, rimmed sheet pan that’s 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 overcrowd the ingredients and leave you with soggy veggies. If your pan is smaller, it’s best to divide everything between two pans to ensure everything roasts properly.
Warming Tortillas
The go-to option for fajitas is typically 6-inch flour tortillas, as they’re the perfect size for all the tasty fillings. It’s best to warm them up before serving for the best texture.
To warm tortillas on the stovetop: Use a small skillet over medium-high heat, warming each tortilla for around 30 seconds per side until they’re soft and slightly charred.
To warm tortillas in the microwave: Stack them between damp paper towels and microwave in 20-second intervals until fully warmed.
To warm tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat at 350°F for 10-15 minutes.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to five days.
Reheat in a skillet on the stovetop over medium-low heat, stirring occasionally, until warmed through.
Reheat in the microwave by placing leftovers in a microwave-safe dish and heating in 30-second increments, stirring in between for even heating, until warmed through.
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