Best 7 Sizzlin Fajitas Recipes

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Welcome to the ultimate guide to sizzling fajitas, a dish that combines succulent flavors, vibrant colors, and sizzling heat. Whether you're a seasoned grill master or a kitchen novice, this article will provide you with all the insights and guidance you need to create mouthwatering fajitas that will delight your taste buds and impress your dinner guests. From marinating techniques and ingredient selection to cooking methods and serving suggestions, we'll uncover the secrets to achieving the perfect balance of smoky, savory, and spicy flavors that make fajitas a beloved dish worldwide. So, grab your apron, fire up the grill, and let's embark on a culinary journey that will transform your next meal into a sizzling fiesta.

Here are our top 7 tried and tested recipes!

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 2h30m

Yield 6

Number Of Ingredients 12

3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 ½ cups Goya Mojo Criollo
1 teaspoon Goya Adobo with Pepper, plus more to taste
2 tablespoons Goya Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4-inch strips
2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
1 teaspoon Goya Sazonador Total
1 (18 ounce) package Goya Flour Tortillas, warmed
1 (12 ounce) container Goya Guacamole, thawed
1 (17.6 ounce) jar Goya Salsa Pico de Gallo
1 cup sour cream
1 (8 ounce) jar Goya Salsita (preferred flavor)

Steps:

  • In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
  • Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
  • Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
  • To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

SIZZLING MEXICAN FAJITAS



Sizzling Mexican Fajitas image

Full of fresh flavour and lower in fat, these easy fajitas make family dining- in so much fun and at a fraction of the cost of eating out. Set out bowls of extra shredded Canadian Cheddar cheese, chopped tomatoes, chopped romaine lettuce, and sour cream or thick yogurt; then bring the warmed tortillas and chicken and veggie mixture to the table and allow everyone to personalize their fajitas ' watch them disappear. Courtesy of the Dairy Farmers of Canada.

Provided by Food Network Canada

Categories     bake,cheese,chicken,dinner,Fall,Main,Mexican,North American

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp (30 mL) butter, divided
12 oz (375 g) boneless skinless chicken, cut into strips
1 Tbsp (15 mL) freshly squeezed lime juice
1 tsp (5 mL) each, chili powder and cumin
¼ tsp (1 mL) each, salt and pepper
2 clove garlic, minced
8 small whole wheat tortillas (about 7-inches/18 cm)
1 cup (250 mL) sliced mushrooms
1 onion, halved and thinly sliced lengthwise
1 each, sweet red and green pepper, sliced into strips
1 cup (250 mL) shredded Canadian Cheddar cheese

Steps:

  • Preheat oven to 350 F (180 C).
  • In a medium microwave-safe bowl melt 1 tbsp (15 mL) butter in the microwave. Add chicken, lime juice, chili powder, cumin, salt, pepper and garlic; mix well and set aside.
  • Wrap tortillas in foil and warm in oven 8 minutes or until heated through.
  • Meanwhile, heat a large nonstick skillet over medium-high heat and melt remaining butter. Add mushrooms, onion and peppers; cook stirring frequently for 6 minutes or until vegetables are tender-crisp.
  • Transfer to bowl. Add chicken strips to skillet and cook, stirring frequently, for 5 minutes or until chicken is lightly browned and no longer pink inside. Return vegetables to skillet; stir until heated through, about 1 minute.
  • Spoon chicken and vegetable mixture over centre of each tortilla and sprinkle with Canadian Cheddar cheese. Serve with suggested toppings.

SIZZLIN' FAJITAS



Sizzlin' Fajitas image

These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.

Provided by Tara Daley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 16

4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
½ teaspoon white sugar
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
6 whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1 red bell pepper, cut into strips
1 clove garlic, minced
¼ teaspoon salt

Steps:

  • Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
  • Remove steak from marinade and shake off excess; discard remaining marinade.
  • Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
  • Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
  • Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
  • Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
  • Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g

SUNNY'S QUICK SIZZLIN CHICKEN FAJITAS



Sunny's Quick Sizzlin Chicken Fajitas image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

3 pounds chicken breast strips
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons ancho chile powder
2 tablespoons ground cumin
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
Freshly ground black pepper
One 14-ounce bag frozen peppers and onions blend, defrosted
Zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces pilsner beer
Warm flour tortillas
Sliced avocado
Lime wedges
Fresh cilantro leaves
Salsa verde and rojo
Chopped fresh tomato
Shredded cheese blend

Steps:

  • For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
  • For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
  • On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
  • Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.

GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)



Gold Medal Sizzling Fajitas (Paula Deen) image

This is so tasty, everyone loves them! I do add other spices, such as Montreal seasoning, Italian seasoning, etc.. I also add some Worcestershire sauce and liquid smoke. If using beef, I slice the meat and add it and the juice from the resting period back into the skillet with the veggies and then remove from the heat. Time does not include marinade time. If using beef, I marinade for 4 hours, chicken, 1 hour. This is adpated from Food Network, Paula Deen. Hope you enjoy!

Provided by Scoutie

Categories     Meat

Time 33m

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil, divided
3 tablespoons lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash hot sauce
salt
fresh ground black pepper
1 1/2 lbs 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
1/2 cup sour cream, for topping
salsa, for topping
1/2 cup guacamole, for topping
1 cup cheddar cheese, shredded, for topping

Steps:

  • In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, 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.
  • *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
  • If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
  • Heat the outside grill or a large indoor grill pan to medium-high heat. 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, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.

SIZZLING VEGETABLE FAJITAS (TGIF COPYCAT)



Sizzling Vegetable Fajitas (Tgif Copycat) image

This is a long time favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!

Provided by Cook4_6

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 24

1 medium jalapeno pepper, minced for pico de gallo sauce
1/4 cup diced tomato, for pico de gallo sauce
1/4 cup onion, finely diced for pico de gallo sauce
3 tablespoons lemon juice, for pico de gallo sauce
1 1/2 tablespoons fresh cilantro, finely chopped for pico de gallo sauce
1/2 teaspoon salt, for pico de gallo sauce
8 ounces chopped cilantro, for pesto
3 garlic cloves, for pesto
1/2 cup olive oil, for pesto
1/8 teaspoon salt, for pesto sauce
1/8 teaspoon pepper, for pesto sauce
2 ounces freshly grated parmesan cheese, for pesto
1 medium onion, sliced
1/2 tablespoon margarine
2 cups zucchini or 2 cups summer squash, cut julienne-style
mushrooms, thinly sliced or snow peas
1/2 whole lemon, juice of
flour tortilla, warmed
lime wedge, for garnish
pico de gallo, for condiment
guacamole, for condiment
sour cream, for condiment
shredded cheddar cheese, for condiment
salsa, for condiment

Steps:

  • To make pico de gallo sauce:
  • Combine all ingredients specified for the sauce.
  • Let sit for at least a half hour so flavors will blend. Set aside.
  • To make pesto:.
  • Put cilantro and garlic in a food processor and process until finely chopped.
  • With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
  • To make filling:.
  • Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat.
  • Cook past translucent stage until browned, about six to eight minutes.
  • Prepare about 2 cups of vegetables -- the combination depends on personal taste.
  • Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
  • When almost at al-dente stage, add sliced mushrooms.
  • Continue cooking for about one minute.
  • The remaining pesto can be refrigerated or frozen for future use.
  • Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
  • Top with condiments, to taste, then roll up tortillas.
  • Three tortillas make one very generous portion.

Nutrition Facts : Calories 188.5, Fat 16.5, SaturatedFat 3.2, Cholesterol 6.2, Sodium 349.3, Carbohydrate 7.6, Fiber 2.1, Sugar 3, Protein 4

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

A blend of A.1. Original Sauce and chunky salsa makes a smoky, savory marinade for flank steak in this simple recipe for fajitas.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield Makes 4 servings.

Number Of Ingredients 7

1/3 cup A.1. Original Sauce
1/2 cup TACO BELL® Thick & Chunky Salsa
1 beef flank steak (1 lb.), thinly sliced
1 medium onion, thinly sliced
1 medium green pepper, cut into strips
1 Tbsp. oil
8 flour tortillas, warmed (6 inch)

Steps:

  • Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup of the steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour to marinate, stirring occasionally.
  • Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining steak sauce mixture, onion and pepper; cook until heated through.
  • Place steak mixture in tortillas; wrap. Serve with fajita toppings, if desired.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

Tips:

  • Marinate the chicken or steak for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
  • Use a hot skillet or grill. This will help to create a nice sear on the meat and prevent it from sticking.
  • Cook the meat in batches. This will help to prevent the meat from overcrowding the skillet or grill and ensure that it cooks evenly.
  • Season the meat with salt and pepper, or your favorite fajita seasoning.
  • Cook the meat until it is cooked through. This will depend on the thickness of the meat and the heat of the skillet or grill.
  • Serve the fajitas immediately. This will help to keep them warm and juicy.
  • Garnish the fajitas with your favorite toppings. This could include salsa, guacamole, sour cream, cheese, onions, or cilantro.

Conclusion:

Fajitas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little planning and preparation, you can create a fajita dinner that is sure to impress your friends and family. So next time you're looking for a quick and easy meal, give fajitas a try.

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