Introduction: Fajitas

Fajitas are such an easy and quick meal to throw together, and you can feed a ton of folks with very little money!

I like to make my fajitas with flank steak, but you can also do chicken or pork. You can even make vegetarian fajitas by subbing in mushrooms, tofu or beans!

Step 1: Ingredients

  • one pound chicken, flank steak, or pork
  • one large bell pepper
  • one yellow or white onion
  • salt & pepper
  • canola or vegetable oil
  • spices for seasoning the meat (see next step!)
  • limes, tortilla, cilantro, etc for serving
The most important part of the fajita is the meat, so choose wisely! You will get the best results if you cook whatever meat you're using whole and then slice after it's rested. Slicing beforehand can make tiny pieces that overcook easily.

I recommend chicken breasts, flank steak, and loin chops - they're all good cuts of meat that will stay moist if you cook them right. :)

Step 2: Spice Up Your Meat and Slice Your Veggies

This is what I normally use - you're looking at a pinch on each side of the meat:
  • one pinch oregano
  • one pinch chili powder
  • one pinch cumin
  • one pinch coriander
  • big pinch of salt
You can also take a short cut and whip up a batch of my taco seasoning - it works really well too!

If you're able, rub the meat down and let it hang out in the fridge for a while. If not - cooking it right away still tastes amazing. :D

Once you've got you meat seasoned, slice the onion and pepper.

Step 3: Cook the Meat

Cooking times will vary widely depending on what you're using. Heat up a bit of oil over medium high heat. You want a nice hot pan so you get a nice sear!

For chicken breasts (especially big ones) you want to give them 5-6 minutes per side, and maybe a little longer.
Flank steak takes 2-3 minutes per side if you want it medium rare or rare.
The loin chops depend on the thickness - but normally end up being 3-4 minutes per side - much quicker if they're 1/2 thick or less.

Once it's cooked, put in on a clean plate and cover with foil. You'll let it rest while you cook the veggies.

Step 4: Cook the Veg

You'll cook the onions and peppers the same pan you seared your meat in. Add a little more oil if necessary and heat over medium high heat again.

Dump them in the pan and stir every minute or so, until they begin to soften and brown. Add a pinch of salt and some pepper to season then a little. :)

Cook them until they get as soft as you like - this will take 5-10 minutes.

Step 5: Slice Your Meat and Serve!

Remember to cut across the grain. :D

Serve with lime, fresh cilantro, sour cream, avocado, etc!



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Yum, looks fast and good

that looks good but where is the tortilla lol

Look under the meat, etc. in the last picture, that's not a plate.

oh ok lol missed that

Nicely done Jesse. I have always thought of them wrapped in a tortilla. You have made a very nice plated serving.

Thank you so much - you've given me a new recipe to try and this sounds so good!

I so wish we lived where a flank steak was once again a common item! Life in the wilderness has it's challenges! The best we found---for a brief shining moment--was BEEF FLAP MEAT. Don't ask--I have NO idea what part this is but it is FAB in fajitas! IF you come across it or live where it is common--lucky YOU!!!!---grab yourself some you are in for a treat. Season just like Jessy's and YUM! Broil pan fry or grill---grill is best in my mind.

Also shredded cheese is always a great addition!

Across the grain AND at a 45 degree angle AND thin. Flank steaks can be a little chewy. Very nice recipe.


most fajitas recipes call for marinating the meat in lime & soy sauce with the rest of the seasoning. The lime is the secret taste good fajitas have.

Just my 2 cents.

I squeeze it over them before eating - that way I get to skip marinating and go right to cooking. :)