Best 12 Sizzling Ponzu Fajitas Recipes

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Get ready to tantalize your taste buds with the mouthwatering flavors of sizzling ponzu fajitas! This delectable dish combines the tangy zest of ponzu sauce with the aromatic spices of fajita seasoning, creating a symphony of flavors that will keep you coming back for more. So, gather your ingredients, fire up the grill, and let's embark on a culinary journey that will leave you craving for seconds!

Let's cook with our 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 SWORDFISH FAJITAS



Sizzling Swordfish Fajitas image

Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 14

2 medium tomatoes, finely chopped (1 1/2 cups)
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
1 small fresh jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon coarsely ground pepper
1 lb swordfish or other firm texture fish steaks
6 Old El Paso™ flour tortillas (8 inches in diameter), warmed
1 1/2 cups shredded lettuce (1/2 head)
1 small red bell pepper, finely chopped (1/2 cup)

Steps:

  • In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
  • Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.

Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg

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

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Number Of Ingredients 13

3 lbs. flank or skirt steak, cut against the grain into 1/2 inch-thick strips
1 1/2 cups GOYA® Mojo Criollo
1 tsp. GOYA® Adobo with Pepper, plus more to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4 inch-thick strips
2 red, green and/or yellow bell pepper, cut into 1/4 inch-thick strips
1 tsp. GOYA® Sazonador Total
1 pkg. (18 oz.) GOYA® Flour Tortillas, warmed
For the garnish:
1 container (12 oz.) GOYA® Guacamole, thawed
1 jar (17.6 oz.) GOYA® Pico de Gallo
1 cup sour cream
1 jar (8 oz.) GOYA® Salsita (preferred flavor)

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 PONZU FAJITAS



Sizzling Ponzu Fajitas image

Lime Ponzu, which is a lime seasoned soy dressing, gives these fajitas a burst of savory and tangy flavor.

Provided by Kikkoman Recipes

Categories     Onions

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs beef flank steak
2/3 cup Kikkoman Lime Ponzu Sauce
1 lime, juiced
flour tortilla, warmed
fresh cilantro
1 large red pepper
1 large green pepper
1 onion

Steps:

  • Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
  • Grill steak to desired doneness. Slice and serve with tortillas and Peppers N Onions.
  • For Peppers N Onions: Cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
  • Saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
  • Garnish with cilantro.

SIZZLING PONZU FAJITAS



Sizzling Ponzu Fajitas image

Flank steak is marinated in a tangy blend of ponzu sauce and lime juice, then grilled and served with all the classic fajita fixings.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 10

2 pounds beef flank steak
⅔ cup Kikkoman Lime Ponzu
1 lime, juiced
1 large red pepper, cut into 1/4-inch thick strips
1 large green pepper, cut into 1/4-inch thick strips
1 onion, cut into 1/4-inch thick strips
1 tablespoon cooking oil
2 cloves crushed garlic
8 (8 inch) Flour tortillas, warmed
1 teaspoon Fresh cilantro

Steps:

  • Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
  • Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
  • Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 37.2 g, Cholesterol 25.3 mg, Fat 9.9 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 3.1 g, Sodium 1222.9 mg, Sugar 2 g

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 TURKEY FAJITAS



Sizzling Turkey Fajitas image

Kids love to try new flavours and this Mexican recipe for turkey fajitas would be no exception. And it's a low-fat healty option as well!!

Provided by Chef mariajane

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lbs turkey breast, cut into strips
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons garlic, minced
salt and pepper, to taste
1 large onion, chopped
1 red pepper, sliced
1 orange bell pepper, sliced
4 flour tortillas
1 large avocado, peeled and cut into 8 slices
1/2 cup low-fat sour cream
1/4 cup sliced green onion
1/4 cup chopped coriander (optional)

Steps:

  • In a large skillet on medium-high, heat olive oil. Toss turkey with chili powder, cumin, garlic, salt and pepper. Add to skillet and sauté until turkey is cooked through. Add onion and peppers and sauté for 5 minutes more or until turkey is browned and peppers are tender crisp.
  • Warm flour tortillas in microwave for a few seconds. Divide fajita mixture among tortillas and top with 2 slices of avocado, sour cream, green onion and coriander. Fold and serve.
  • Serve with refried beans or salsa for a delicious adition.

Nutrition Facts : Calories 600.8, Fat 34.1, SaturatedFat 8.4, Cholesterol 122.4, Sodium 331.3, Carbohydrate 31.4, Fiber 7.6, Sugar 5.4, Protein 43.3

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove.

Provided by JKRunning

Categories     Meat

Time 45m

Yield 18 fajitas, 18 serving(s)

Number Of Ingredients 19

1 1/2 lbs skirt steaks
1 tablespoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon pure chile powder
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 limes, juice of
1/2 cup fresh cilantro
1/2 cup sherry wine vinegar
1 chipotle pepper
1 green bell pepper
1 red bell pepper
3 onions
2 cups sour cream
2 cups guacamole
2 cups salsa
18 small flour tortillas

Steps:

  • Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
  • Preheat grill (temperature should be high).
  • Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
  • Grill the onions until nicely browned, 3 to 5 minutes per side.
  • Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
  • Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
  • Place the tortillas on grill (15 seconds per side).
  • To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.

Nutrition Facts : Calories 248, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.5, Sodium 799.4, Carbohydrate 21.7, Fiber 2.1, Sugar 2.9, Protein 14.3

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 PONZU FAJITAS



Sizzling Ponzu Fajitas image

Flank steak is marinated in a tangy blend of ponzu sauce and lime juice, then grilled and served with all the classic fajita fixings.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 10

2 pounds beef flank steak
⅔ cup Kikkoman Lime Ponzu
1 lime, juiced
1 large red pepper, cut into 1/4-inch thick strips
1 large green pepper, cut into 1/4-inch thick strips
1 onion, cut into 1/4-inch thick strips
1 tablespoon cooking oil
2 cloves crushed garlic
8 (8 inch) Flour tortillas, warmed
1 teaspoon Fresh cilantro

Steps:

  • Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
  • Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
  • Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 37.2 g, Cholesterol 25.3 mg, Fat 9.9 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 3.1 g, Sodium 1222.9 mg, Sugar 2 g

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:

  • Use a sharp knife to slice the steak against the grain. This will help the steak cook more evenly and make it more tender.
  • Marinate the steak for at least 30 minutes. This will help the steak absorb the flavors of the marinade and make it more flavorful.
  • Cook the steak over high heat. This will help the steak develop a nice crust and cook evenly throughout.
  • Don't overcook the steak. Overcooked steak will be tough and chewy. Cook the steak until it is just cooked through, about 5-7 minutes per side for medium-rare steak.
  • Serve the steak immediately with your favorite toppings. Some popular toppings for fajitas include grilled onions, peppers, guacamole, salsa, and sour cream.

Conclusion:

Sizzling ponzu fajitas are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. The steak is marinated in a flavorful ponzu sauce, then grilled and served with your favorite toppings. These fajitas are sure to be a hit with everyone who tries them!

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