Tex Mex pork fajitas with peppers and onions are a flavorful and easy-to-make meal that is perfect for any occasion. This classic Tex-Mex dish is made with tender pork strips, grilled peppers, and onions, all tossed in a delicious fajita seasoning. Served with warm tortillas, guacamole, salsa, and sour cream, these fajitas are sure to be a hit with your family and friends. Whether you are looking for a quick and easy weeknight dinner or a fun and festive party dish, this recipe is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
STEAK, ONION, AND PEPPER FAJITAS
These yummy fajitas have an unexpected flavor you'll be sure to love! Serve with tortillas and your favorite fajita toppings.
Provided by lv2ck
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
- Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 4.6 g, Cholesterol 39.2 mg, Fat 29.2 g, Fiber 0.7 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 235.2 mg, Sugar 1.9 g
GRILLED CHICKEN FAJITAS WITH PEPPERS AND ONIONS RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 23
Steps:
- To prepare marinade, combine 10 first ingredients in a large bowl and set aside. To prepare fajitas, combine 1 1/2 cups marinade and chicken in a large resealable zip top plastic bag. Combine vegetables and remaininig marinade in another large zip top bag, and seal. Marinate both in the refrigerator at least 4 hours, or overnight. Tur occasionally. Prepare grill. Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan and set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side until desired doneness. Wrap tortillas tightly in foil. Place tortilla packet on grill rack the last 2 minutes of cooking time. Bring reserved marinade to boil.Cut chicken diagonally into thin slices. Place chicen and vegetables on serving platter. Drizzle with the reserved marinade. Arrange chicken, peppers, and onions in a tortilla, Top with soour cream, salsa, and cilantro if you wish. Fold sides oftortilla over filling. Garnish with cilantro sprigs if desired.
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS
Skirt steak ? a favorite for fajitas ? gets seasoned with a Tex-Mex inspired spice rub and grilled until juicy. It?s paired with charred peppers and onions for a hearty fajita filling.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
TEX-MEX PORK FAJITAS WITH CORN AND MUSHROOMS
Spiced rub pork chops are grilled and thinly sliced and served in warm tortillas along with a mushroom-corn mixture and toppings.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly oil the grill grates and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and thinly slice.
- Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS
These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
TEX-MEX CHICKEN FAJITAS
I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate.
Provided by Bev I Am
Categories Chicken
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together first 7 ingredients until well blended.
- Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
- Seal, turning to coat.
- Chill 1 hour.
- Place chicken in remaining zip-top bag; add remaining beer mixture.
- Seal, turning to coat.
- Chill 1 hour, turning once.
- Drain chicken, discarding marinade.
- Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
- Grill bell pepper 5 minutes.
- Cut chicken into thin slices, and cut bell pepper into thin strips.
- Serve chicken, onion, and bell pepper with flour tortillas.
- Serve with desired toppings.
- *1(1 1/2-pound) package flank steak may be substituted for chicken.
- Marinate 4 hours.
- Grill flank steak 10 minutes on each side.
Nutrition Facts : Calories 225.2, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 1553.5, Carbohydrate 9.1, Fiber 0.9, Sugar 3.1, Protein 30.4
MEXICAN PORK & PEPPERS
Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc. there are so many great variations and dishes
Provided by Bergy
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the pork in the oil and set aside.
- Add the onion, garlic and cumin.
- Cook until the onions are transparent.
- Return the meat to the pan.
- Add peppers.
- Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
- Bring to a boil, simmer covered about 1 1/2 hours.
- Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
- Stir in the lime juice.
- Serve over cooked rice, sprinkle with the toasted almonds.
Tips:
Use a hot skillet or griddle: This will help to sear the meat and vegetables and give them a nice smoky flavor. Don't overcrowd the pan: This will prevent the meat and vegetables from cooking evenly. Cook the meat in batches: If you're cooking a lot of meat, it's best to cook it in batches so that it doesn't get overcrowded. Season the meat and vegetables liberally: This will help to add flavor and depth to the dish. Use fresh, colorful vegetables: This will make the fajitas more visually appealing and nutritious. Serve the fajitas with a variety of toppings: This will allow your guests to customize their fajitas to their own liking.Conclusion:
Tex-Mex pork fajitas are a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a fun party. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Tex-Mex pork fajitas a try.
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