How to Make Fajitas

When learning how to make fajitas, we think of it as making Mexican cuisine. This dish is actually a part of the “Tex-Mex” cuisine or foods “north of the border”. The popularity began in the 1970’s and has only grown more each year since then. Ranchers along this area infused the great ingredients and flavors both North and South of the border when creating these recipes. When butchering beef, “throw-a-way” pieces were often used in these creations.

How to Make FajitasHow to Make Fajitas

In the beginning, much of the meat was tough and unusable for much. Once it was marinated and seasoned it became very tasty. Skirt steak or flank steak is probably the most popular parts used for making fajitas. They are closely located in the beef and used to be cheap parts. Since it has become so famous for dishes such as fajitas, prices have risen but still cheaper than other steak. When these parts are cut in thin strips and prepared correctly, it is worth the money.

Since I learned how to make fajitas many years ago, the love for these recipes has really grown. Many restaurants from our southern border to our northern border serve their own version of fajitas. These restaurant recipes as I have learned to make also, are made using all kinds of ingredients. Instead of the original strips of beef, they are also made with other cuts of beef, pork, chicken, seafood or a combination of two or more.

If you are just learning how to make fajitas, presentation is important. If not careful they could appear as simply “tacos”. Fajitas should be served sizzling hot from skillet or etc. I use a large iron skillet for many things and it really works well for fajitas. Traditionally the well seasoned meat is grilled over open fire. Today, the meat or seafood is stir fried and is served along with stir fried vegetables like peppers and onions. Well seasoned rice is also commonly served on the same platter in restaurants. 

When learning how to make fajitas the whole meal is finished off with fresh warm tortillas.  Serve with condiments of sour cream, salsa, pico de gallo, shredded cheese, refried beans, chopped tomatoes, guacamole and finely shredded lettuce.  You may wish to pick and choose from the condiments but I love all of them. When building your fajitas place a little meat on a warm tortilla. Top it with “a little of this and a little of that” from the condiment selection. These are so delicious and one is not enough!


Peppered Fajitas RecipePeppered Fajitas Recipe

Learn how to make fajitas with steak, chicken, shrimp and multi colored peppers.

  • Cooking oil
  • ½ Pound sirloin steak (Cut in thin strips)
  • ½ Pound chicken breast (Cut in thin strips)
  • ½ Pound raw shrimp (cleaned, deveined, tails ON or OFF as desired)
  • 2 Large onions (Peel, slice and separate rings)
  • 3 Bell peppers (Various colors as desired)
  • Garlic powder
  • Oregano
  • Salt/pepper
  • 8 Flour tortillas (8 inch)


  • Sour cream
  • Salsa
  • Guacamole 

Lay out on tray the meats, shrimp, onions and peppers.

Sprinkle all with garlic powder, oregano, salt and pepper.

Heat 1 tablespoon cooking oil in skillet; add beef and stir fry just to remove red.

Place beef on warm plate; keep warm.

If needed add 1 teaspoon oil to skillet; add chicken and stir fry just until done.

Remove chicken to warm plate with beef.

Add a little more oil if needed; add shrimp and stir fry only until white.

Remove shrimp to plate with meat.

Stir fry peppers and onions adding a little more oil if needed.

Place in a hot iron skillet to serve; serve with warm tortillas and condiments.

Serves 6 to 8.

HOW TO MAKE FAJITAS with shrimp (Or chicken OR mixed)

How to Make Fajitas with Shrimp, Chicken or BothHow to Make Fajitas with Shrimp, Chicken or Both
  • 4 Tablespoons lemon juice
  • 1 Teaspoon salt
  • 1 Teaspoon liquid smoke
  • ½ Teaspoon coarse pepper
  • ½ Teaspoon garlic powder
  • 2 Pounds shrimp
  • 8 Flour tortillas
  • 2 Tablespoons cooking oil
  • 1 Large green bell pepper (Seed and cut in strips)
  • 1 Large onion (Peel, slice and separate rings)


  • Chopped tomatoes
  • Green onions
  • Shredded lettuce,
  • Guacamole
  • Sour cream
  • Shredded cheese
  • Picante sauce

Clean, devein and remove tails from shrimp; set aside.

Combine first 5 ingredients in bowl; add shrimp stirring to coat.

Cover bowl and chill for 30 minutes.

Preheat oven to 325F degrees; wrap tortillas in foil and place in oven.

Drain shrimp reserving marinade.

Heat oil in heavy skillet; add shrimp to skillet.

Cook and stir just until done (Only a few minutes; shrimp turns white when done).

Remove shrimp to warm plate and keep warm.

Add reserved marinade, pepper and onion to skillet; sauté until pepper is tender crisp.

Divide peppers and onions among serving dishes; divide shrimp among dishes.

Serve with warm tortillas and choice of condiments.

Can be served with Spanish rice; serves 4 to 6.


  • 8 Flour tortillas (10 inch size)
  • 1 Pound boneless beef sirloin steak
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons lime juice
  • 3 Tablespoons chopped fresh cilantro
  • 2 Teaspoons chili powder
  • 1 Teaspoon dried oregano
  • 2 Cloves minced garlic
  • 2 Tablespoons vegetable oil
  • 2 Large sliced onions 
  • 2 Medium bell peppers (Cut into thin strips)


  • ½ Cup salsa
  • ¼ Cup guacamole

Preheat oven to 250F degrees.

Wrap tortillas in aluminum foil; heat in oven until warm about 15 minutes.

Trim fat from steak; cut into thin 2 inch strips against the grain.

Heat heavy skillet over medium high heat (When drop of water is sprinkle it will sizzle).

Add 1 tablespoon oil and swirl to coat bottom; add steak and lime juice.

Sprinkle with cilantro, chili powder, oregano and garlic.

Cook and stir about 3 minutes until steak is brown; remove mixture from skillet.

Add 2 tablespoons of oil to the skillet; add onions and bell peppers.

Cook for 3 minutes or until bell peppers are tender crisp.

Add the steak mixture back into skillet; stir together for 1 minute.

Place some of steak mixture in center of tortilla; top with salsa and guacamole.

Fold one end up over mixture; fold each side in over folded end and eat.

Serves 4.


  • 2 Canned chipotle chiles in adobo (Seed and mince)
  • 2 -3 Cloves minced garlic
  • ¼ Cup PLUS 1 tablespoon olive oil
  • 2 Tablespoons lime juice
  • 1 Pound skirt steak (Slice ¼ inch; against the grain)
  • 8 Flour tortillas
  • 1 Medium red bell pepper (Cut in strips)
  • 1 Medium yellow bell pepper (Cut in strips)
  • 2 Medium red onions (Dice in ½ inch pieces)
  • Salt/ pepper


  • 1 Large avocado (Coarsely chop)
  • Sour cream
  • Salsa
  • ¼ Cup chopped fresh cilantro

In large zip lock bag combine chipotles, garlic, 2 tablespoons oil and lime juice.

Add steak to the bag and toss to coat evenly; marinate for 30 minutes.

Preheat oven to 250F degrees; wrap tortillas in foil and heat in oven.

Heat 2 tablespoons oil in skillet until almost smoking.

Add red and yellow peppers; cook over high about 5 minutes until lightly charred.

Season peppers with salt and pepper; transfer to warm platter and keep warm.

Add remaining 1 tablespoon oil to skillet; heat until almost smoking.

Pat steak strips with paper towels to dry; add half of steak to skillet making 1 layer.

Season steak with salt and pepper; cook about 2 minutes each side turning once.

Transfer steak in a mound on a warm plate; cook remaining steak.

Serve steak with peppers, warm tortillas, sour cream, salsa and cilantro.

Let each make their own; serves 4.


How to Make Fajitas with ChickenHow to Make Fajitas with Chicken
  • 1 Medium green bell pepper
  • 1 Medium red bell pepper
  • 4 Boneless skinless chicken breast halves
  • 2 Teaspoons vegetable oil (Divided)
  • 1 Clove minced garlic
  • 1 Envelope onion soup mix
  • ½ Cup water
  • ½ cup salsa
  • 12 Flour tortillas (Warmed)


  • Guacamole
  • Extra salsa
  • Shredded Cheddar cheese
  • Sour cream

Cut bell peppers in strips; cut chicken crosswise in thin strips.

Heat heavy skillet over medium heat; add 1 teaspoons oil and heat.

Add chicken and stir fry 3 to 4 minutes until chicken is no longer pink.

Remove chicken from skillet; set aside.

Add remaining oil to skillet; add peppers and garlic and stir fry 2-3 minutes.

Add the chicken, soup mix, water and salsa to pepper mixture; heat through.

Let everyone assemble their own; serve with toppings.

Serves 6.


  • 1 Pound pork tenderloin
  • 2 Cloves minced garlic
  • 2 Tablespoons orange juice
  • 2 Tablespoons white vinegar
  • 1 Teaspoon dried oregano
  • 1 Teaspoon cumin
  • 1 Teaspoon seasoned salt
  • ½ Teaspoon hot sauce
  • 8 Flour tortillas (8 inches)
  • 1 Medium sliced onion
  • 1 Medium green bell pepper (Seed and slice)
  • 1 Tablespoon vegetable oil


  • Sliced green onions
  • Shredded lettuce
  • Salsa
  • Sour cream

Slice pork diagonally against the grain into ¼ inch strips; place in zip lock bag.

Combine garlic, juice, vinegar, oregano, cumin, salt and hot sauce; stir well.

Add garlic mixture to the bag with pork; seal bag securely and shake to coat.

Marinate for 1 hour in refrigerate.

Heat tortillas according to package directions; keep warm.

In heavy skillet cook pork in hot oil 3 to 5 minutes until pork is done; remove to plate.

Cook onion and bell pepper in skillet until tender crisp; add pork to skillet and stir.

Spoon pork mixture down center of tortillas; top with condiments to serve.

Serves 4.

HOW TO MAKE FAJITAS with coffee flavor and spice

  • 1/3 cup tomato paste
  • 1 ¼ cups strong coffee
  • ½ Cup Worcestershire sauce
  • 1 Tablespoon sugar
  • 2 Teaspoons ground red pepper
  • 1 Teaspoon black pepper
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 3 Pound flank steak
  • 24 Flour tortillas (10 inch size)


  • Pico de Gallo
  • Fresh cilantro
  • Lime wedges
  • Serrano chile peppers
  • Avocado slices

Combine first 8 ingredients in shallow dish or large zip lock bag.

Add steaks to the marinade; cover and chill for 8 hours turning occasionally.

Remove steaks from marinade; reserve marinade.

Place steak over hot coals covering with lid; cook about 6 minutes on each side.

NOTE: Cook to desired doneness.

Cut steak diagonally across the grain into thin slices; keep warm.

Bring reserved marinade to a boil in a skillet; boil 10 to 15 minutes to reduce to 1 cup.

Place steak down center of tortillas; drizzle with reserved marinade.

Top with condiments, roll up and serve immediately; serves 12.


  • 1 Can (17 Ounces) purple plums in heavy syrup (Not drained)
  • ½ Cup butter
  • 1 Large chopped onion
  • 1 Can (6 Ounces) frozen lemonade concentrate (Thawed and undiluted)
  • ½ Cup chili sauce
  • ¼ Cup soy sauce
  • 1 Tablespoon dry mustard
  • 1 Teaspoon black pepper
  • 1 Teaspoon Worcestershire sauce
  • 2 Drops hot sauce
  • 8 Flour tortillas (10 Inch size)
  • 1 Red bell pepper (Seed and cut in strips)
  • 1 Large sliced onion
  • 2 Pounds flank steak


  • Sliced green onions
  • Sour cream
  • Guacamole

Drain plums reserving syrup; remove pits from all plums.

Place plums and reserved syrup in food processor and puree.

Melt butter over medium high heat in saucepan; add onion and sauté until tender.

Stir in plum puree, lemonade, chili, soy, mustard, ginger, Worcestershire and hot sauce.

Bring sauce to a boil, reduce heat and simmer for 15 minutes.

Heat tortillas according to package directions; keep warm.

Place pepper and onion slices in grill basket coated with cooking spray

Place basket and steaks on grill rack; baste with plum sauce.

Cook without lid over high heat 20 minutes or desired doneness.

NOTE: Baste with plum sauce often and turning steak 1 time.

Cut steak across the grain into thin strips.

Divide steak and vegetables evenly among tortillas; roll up.

Serve with toppings.

HOW TO MAKE FAJITAS with sausage

  • 8 Flour tortillas
  • 2 Large sliced onions
  • 3 to 4 Green, red or yellow bell peppers (Seed and cut in strips)
  • 1 Large tomato (Peel and chop)
  • 2 Tablespoons olive oil
  • 1 Pound spicy smoked sausages (Cut in ½ inch slices)
  • 2 Cloves minced garlic
  • 1 Teaspoon tomato paste
  • Salt/ pepper to taste
  • ½ Teaspoon dried thyme


  • Sour cream
  • Chopped green onions
  • Sliced jalapeno peppers
  • Guacamole 

Heat tortillas according to package directions; keep warm.

Heat oil in large skillet; quickly sauté peppers until lightly colored.

Remove peppers to warm platter.

Add sausages to skillet over high heat; cook and stir until brown.

Remove sausage to plate.

LOWER heat and add onion slices; cook 5 minutes until golden.

Stir in garlic and tomato paste; stir in peppers and sausages.

Add chopped tomato, salt, pepper and thyme.

Divide sausage mixture evenly among tortillas, roll and serve with toppings.

Serves 4.