20 Fajita Recipes to Love This Summer

Fajitas are the ultimate busy weeknight dinner: they’re simple, fast, and delicious.

You can never go wrong with the classic onions, garlic, and peppers with chicken or steak and rice and beans (with sour cream and guacamole on the side, of course), but there’s a lot more you can do as well.

Think salads, pastas, soups, pizzas, and casseroles. And you can find those recipes right here, right now.

Enjoy! 

Coffee-Rubbed Flat Iron Fajitas

Picture courtesy of Simone Miller

As little more than meat and veggies, it’s no wonder that fajitas are considered part of a healthy diet no matter how you prefer to balance it out.

But if you’re looking to avoid grains, you might want to rethink the tortilla. The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine not only has a rich coffee rub, but it also includes a recipe for baked plantain tortillas for serving the fajitas as small tacos.

Serves 6

Ingredients

Coffee-Rubbed Steak:

2 lb. flank steak

2 Tbsp. lard (or coconut oil)

4 medium onions, thinly sliced

4 bell peppers, thinly sliced

2 tsp. ground coffee

2 tsp. chili powder

1 1/2 tsp. smoked paprika

1 1/2 tsp. coconut sugar

1 tsp. ground coriander

1 tsp. ground oregano

1 tsp. freshly ground black pepper

1/2 tsp. ground ginger

1/2 tsp. ground cumin

1 tsp. finely ground sea salt

Plantain Tortillas:

2 lb. (about 3 large or 4 small) yellow plantains

1/3 cup egg whites

3 Tbsp. lard (or coconut oil), melted

1 tsp. lime juice

1/2 tsp. salt

Nutrition Facts (Per Serving)

Calories: 647

Protein: 47 grams

Carbs: 62 grams

Fat: 24 grams

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Steak Fajita Skewers with Cilantro Pesto

Picture courtesy of The View from Great Island

Grilling fajitas couldn’t be easier than using skewers, and the resulting presentation is colorful and appetizing.

Plus, there’s something really satisfying about chowing down on some meat that’s been cooked on a stick over an open flame. It’s juicy and charred, and the vegetables are just as flavorful, especially since they take on a little of the beef’s savory flavor.

Serves 4

Ingredients

1 lb. top sirloin steak

1 red onion, cut into 1” cubes

2 bell peppers, cut into 1” cubes

3 Tbsp. extra-virgin olive oil, divided

Salt and freshly ground black pepper to taste

Handful of fresh cilantro

Juice of 1 lemon

Nutrition Facts (Per Serving)

Calories: 337

Protein: 36 grams

Carbs: 7 grams

Fat: 18 grams

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Chile Lime Salmon Fajita Salad with Cilantro-Lime Vinaigrette

Picture courtesy of Half-Baked Harvest

The first meat that comes to mind when thinking of fajitas is probably beef, but salmon is a popular protein in Pacific Coastal regions of Mexico. The fish’s strong flavor holds up well to fresh lime juice and the smoky sweetness of chiles.

With a thick slab of charred salmon on top, this salad is massive in terms of portion size as well as flavor.

Serves 4

Ingredients

Salmon:

1 lb. skin-on salmon

3 Tbsp. extra-virgin olive oil, divided

1 tsp. dried red chiles

1 tsp. smoked paprika

1/2 tsp. cumin

1 tsp. brown sugar

Zest of 2 limes

Pinch of salt and black pepper

1 red pepper, sliced

 Salad:

8 cups spring mix salad greens, chopped

1 small mango, peeled and diced

1 small jalapeno pepper, seeded and diced

1/3 cup black beans, rinsed and drained

1 avocado, sliced

3 oz. sharp cheddar cheese, shredded

2 oz. queso fresco

1/2 cup tortilla chips, crushed

 Honey-Lime Vinaigrette:

1/4 cup extra-virgin olive oil

Juice of 2 limes

2 Tbsp. cilantro, chopped

1/2 tsp. chili powder

1 Tbsp. raw honey (add more to taste)

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 609

Protein: 38 grams

Carbs: 38 grams

Fat: 37 grams

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Crispy Tofu Fajitas

Picture courtesy of My Fussy Eater

Even those carnivores who turn their noses up at tofu can be swayed by the crispy texture it takes on in these vegetarian fajitas. If the cornmeal coating isn’t distraction enough, the drizzle of cilantro yogurt sauce will be.

Then, top these tofu fajitas with your favorite fresh Mexican ingredients such as sweet corn, diced tomatoes, peppers, queso fresco, and fresh cilantro leaves.

Serves 4

Ingredients

1 package (14 oz.) tofu

2 Tbsp. extra-virgin olive oil

3 cloves garlic, crushed

1 bunch fresh cilantro

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano

Juice of 1 lime

2/3 cup cornmeal (or bread crumbs)

1/3 cup nonfat plain Greek yogurt

8 flour tortillas

Nutrition Facts (Per Serving)

Calories: 342

Protein: 15 grams

Carbs: 45 grams

Fat: 14 grams

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Chicken Fajita Pasta

Picture courtesy of Kevin and Amanda

Spice up your bowl of pasta with all the flavor of fajitas.

All it takes to transform penne is some Mexican seasonings, fresh veggies, and diced tomatoes with green chiles already mixed in. A little heavy cream brings the sauce together, or you can lighten the recipe a bit by replacing it with half and half.

Serves 4

Ingredients

2 Tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts

3 Tbsp. taco seasoning

1 onion, diced

2 bell peppers, diced

3 cloves garlic, minced

2 cups low-sodium chicken broth

1/2 cup heavy cream

1 can (10 oz.) diced tomatoes and green chiles

8 oz. whole-wheat penne

1/2 tsp. salt

Nutrition Facts (Per Serving)

Calories: 604

Protein: 43 grams

Carbs: 57 grams

Fat: 22 grams

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Chicken Fajita Quesadillas

Picture courtesy of Jo Cooks

Cheese quesadillas don’t usually offer much in the way of nutrition, but that doesn’t mean they can’t.

When you add a generous amount of spicy chicken breast and bell peppers, the filling takes on as much healthy substance as outrageously good flavor. Serve with salsa for a meal that’s indulgent but low-calorie, or add on guacamole if your meal plan could use more healthy fats.

Serves 4

Ingredients

2 Tbsp. extra-virgin olive oil

2 Tbsp. fajita seasoning

3 boneless skinless chicken breasts (about 6 oz. each)

1 red bell pepper, diced

1 green bell pepper, diced

2 onions, diced

1 cup (4 oz.) reduced-fat Mexican 4-cheese blend

8 whole-wheat tortillas

2 Tbsp. unsalted butter

Nutrition Facts (Per Serving)

Calories: 590

Protein: 48 grams

Carbs: 33 grams

Fat: 29 grams

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Portobello Fajitas

Picture courtesy of Café Johnsonia

Mushrooms make a great meat substitute for a variety of reasons. Portobellos in particular have a texture that holds more substance than vegetables, and they come in a large size to make thick slices.

But best of all, mushrooms are delicious as a main staple for their savory umami flavor. To finish these vegan fajitas with a creamy note, use fresh avocado or try a cashew-based sour cream.

Serves 6

Ingredients

12 oz. (about 4 large) Portobello mushrooms

3 bell peppers, thinly sliced

2 medium onions, thinly sliced

2 Tbsp. taco seasoning

Juice of 1 lime

2 Tbsp. avocado oil

12 small corn tortillas

1/2 cup pico de gallo

1 large avocado, sliced

Fresh cilantro, chopped (optional garnish)

Nutrition Facts (Per Serving)

Calories: 335

Protein: 14 grams

Carbs: 36 grams

Fat: 16 grams

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Beef Spaghetti Squash Fajita Pizza

Picture courtesy of Laura’s Lean Beef

Fajitas are a good opportunity to get die-hard carnivores to eat their helping of veggies. And this recipe uses a clever trick to sneak in even more fresh produce.

Spaghetti squash is used to make a gluten-free crust for this pizza, and it also has two kinds of cheese to ensure the final result is as delicious as it is nutritious.

Serves 8

Ingredients

Fajita Pizza Toppings:

1 lb. lean ground beef

1/2 Tbsp. ancho chili powder

1 tsp. chili powder

1/2 tsp. cumin

1 tsp. cornstarch

2 tsp. salt

1 tsp. paprika

1/4 cup water

1 red onion, thinly sliced

1 red bell pepper, diced

1 Tbsp. extra-virgin olive oil

1/2 cup shredded cheddar cheese

1 avocado, diced

Fresh cilantro, chopped (optional garnish)

 Spaghetti Squash Crust:

1 medium-large spaghetti squash

1 Tbsp. extra-virgin olive oil

1 large egg, lightly beaten

1/2 cup shredded cheddar cheese

1 Tbsp. finely crumbled queso fresco or cotija (plus more for garnish)

1 tsp. salt

Freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 333

Protein: 26 grams

Carbs: 10 grams

Fat: 22 grams

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15-Minute Vegetarian Fajitas

Picture courtesy of Picky Eater Blog

Make no-fuss fajitas in a hurry by using refried beans as the protein base. If you keep your freezer stocked with frozen veggies and tortillas, and have canned beans on hand in the cupboard, then you can make these quick vegetarian fajitas any time you’re hungry.

Top with your favorite salsa, guacamole, and/or hot sauce. And if you do love a bite of heat, you might want to counter it with a dollop of cool, creamy Greek yogurt.

Serves 6

Ingredients

6 corn tortillas

1 can (15 oz.) refried beans

2 tsp. taco seasoning

4 cups frozen bell peppers

1 cup frozen corn kernels

1/4 cup salsa

1/3 cup non-fat plain Greek yogurt

1/3 cup guacamole

2 oz. (1/2 cup) Mexican 4-cheese blend

Nutrition Facts (Per Serving)

Calories: 232

Protein: 10 grams

Carbs: 34 grams

Fat: 7 grams

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Grilled Vegetable Fajitas

Picture courtesy of A Couple Cooks

Realistically, you can grill any vegetables you have on hand to make these fajitas.

So next time you’re strolling through the farmers’ market and don’t know what to do with the brightly colored squash, string beans, or other locally grown veggies, remember that they’ll be delicious when grilled and tucked into a soft tortilla.

Serves 4

Ingredients

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 Portabello mushroom, cut into strips

1 yellow onion, cut into strips

3 cloves garlic, minced

3 Tbsp. extra-virgin olive oil, divided

3 Tbsp. fajita seasoning, divided

1 can (15 oz.) black beans

1 tsp. salt, divided

12 small corn tortillas

1/4 cup sour cream

Nutrition Facts (Per Serving)

Calories: 432

Protein: 12 grams

Carbs: 60 grams

Fat: 17 grams

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Chicken Fajita Soup

Picture courtesy of The Recipe Critic

Get all the flavors of fajitas in a bowl with this slow cooker soup.

Fajitas usually only take a few minutes to cook, but this dish is even more convenient since you can assemble it in the morning or afternoon. Have a serving of fajita soup whenever you’re ready to eat in the evening, and then store the rest to enjoy for lunch or dinner the next day.

Serves 6

Ingredients

1 lb. boneless skinless chicken breasts

2 cans (10.75 oz. each) condensed cream of chicken soup

1 cup salsa

2 cups frozen corn kernels

1 can (15 oz.) black beans, drained and rinsed

1 1/2 cups water

1 tsp. ground cumin

1/2 tsp. dried cilantro

1 cup shredded cheddar cheese

1 avocado, diced (optional garnish)

Fresh cilantro, chopped (optional garnish)

1 cup tortilla strips (optional garnish)

Nutrition Facts (Per Serving)

Calories: 647

Protein: 46 grams

Carbs: 69 grams

Fat: 22 grams

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Pulled Pork Fajitas

Picture courtesy of Simply Recipes

It’s easy to make pulled pork in a Crock Pot, so why not take create a tasty taco filling? This recipe turns a whole slab of pork shoulder into enough succulent meat to feed a large family with fajitas.

Simply mix together the Mexican spices to make the rub, cover the meat, and let the flavors soak in overnight. Then put it all into the pot to roast for the day until the pork falls apart, and your slow cooker fajitas are ready to devour.

Serves 8

Ingredients

3 1/2 lbs. boneless pork shoulder roast

2 Tbsp. vegetable oil

4 Tbsp. chili powder

1 Tbsp. salt

1 Tbsp. brown sugar

2 tsp. ground cumin

1 tsp. cayenne

1 tsp. ground oregano

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. cinnamon

Scant pinch of cloves

Nutrition Facts (Per Serving)

Calories: 477

Protein: 34 grams

Carbs: 4 grams

Fat: 36 grams

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Easy Chicken Fajita Bake

Picture courtesy of The Pinning Mama

Fajitas don’t have to be made in a frying pan. You can also bake them in the oven like a casserole.

In this baked chicken dish, the final mix of meat and veggies is good even without tortillas or taco shells. If you feel like something is missing without those carbs, serve alongside a healthy grain like quinoa or brown rice.

Serves 4

Ingredients

4 boneless skinless chicken breasts (about 2 lb.)

2 tsp. taco seasoning

2 bell peppers, thinly sliced

1 red onion, thinly sliced

1 Tbsp. extra-virgin olive oil

2 oz. (1/2 cup) shredded Mexican 4-cheese blend

Nutrition Facts (Per Serving)

Calories: 444

Protein: 54 grams

Carbs: 8 grams

Fat: 21 grams

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Oven-Baked Chicken Fajitas

Picture courtesy of The Yummy Life

Even beginner cooks will find it easy to bake fajitas in the oven. All you have to do is cut up the ingredients, spread them out on a sheet pan, and toss the sliced chicken and veggies in olive oil and spices.

It’ll take a little longer to bake fajitas – about a half hour – but the entire process is so hassle-free that it’s worth the wait.

Serves 4

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 poblano pepper, diced

2 jalapeno peppers, diced

2 small onions

2 Tbsp. taco seasoning

2 Tbsp. extra-virgin olive oil

8 flour tortillas

Nutrition Facts (Per Serving)

Calories: 436

Protein: 37 grams

Carbs: 33 grams

Fat: 17 grams

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Grilled Shrimp Fajitas

Picture courtesy of Damn Delicious

Mexico is home to many beaches, and that doesn’t just mean stunning shorelines to enjoy in the sun – it also equals a lot of seafood.

These spicy shrimp fajitas are an easy way to enjoy the flavor of the ocean south of the border. All you need is a grill and some foil. Toss the shrimp with taco seasoning, lime juice, and olive oil, and place the foil packets over the heat to cook.

Serves 4

Ingredients

1 1/2 lbs. medium shrimp, peeled and deveined

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

2 Tbsp. extra-virgin olive oil

2 Tbsp. taco seasoning

Juice of 2 limes

1/4 cup fresh cilantro, chopped (optional garnish)

Nutrition Facts (Per Serving)

Calories: 273

Protein: 36 grams

Carbs: 11 grams

Fat: 9 grams

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Southwestern Chicken Fajita Mason Jar Salad

Picture courtesy of MJ and Hungry Man

The ultimate salad when it comes to convenience can be assembled in a mason jar to bring in your bag. Simply prep your ingredients and toss them in a mason jar the night before. A tasty lunch will be waiting for you to bring to work the next day.

Serves 4

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 lb.)

2 red bell peppers, thinly sliced

1 yellow onion, thinly sliced

2 zucchini, sliced into rounds

1 Tbsp. extra-virgin olive oil

1 Tbsp. fajita seasoning

1/2 tsp. salt

2 medium sweet potatoes, roasted

3 cups spring mix salad greens

Nutrition Facts (Per Serving)

Calories: 499

Protein: 53 grams

Carbs: 33 grams

Fat: 17 grams

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Tequila Lime Flank Steak Fajita Salad

Picture courtesy of How Sweet Eats

Since this salad’s dressing is pretty similar to the salmon salad, you can make extra and try the cilantro-lime instead of chile-lime, or vice versa.

But if you forget the homemade dressing to use what you have on hand – or even if you leave out the salad altogether – you’ll want to remember this flank steak recipe. It’s made with a marinade of tequila, olive oil, and fresh lime juice.

Serves 6

Ingredients

Tequila Lime Flank Steak:

2 lb. flank steak (about 1” thick)

1/3 cup tequila

1/4 cup extra-virgin olive oil

1/4 cup lime juice

Salt and freshly ground black pepper to taste

Zest of 2 limes

 Fajita Salad:

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1 Tbsp. extra-virgin olive oil

1 head lettuce, torn

1/2 cup black beans, drained and rinsed

1/2 cup chipotle corn salsa

1 oz. Colby jack cheese, freshly grated

1 avocado, sliced

Handful of blue corn tortilla chips (optional topping)

 Chile-Lime Vinaigrette:

2 Tbsp. extra-virgin olive oil

1 Tbsp. rice vinegar

1/2 Tbsp. red chile oil

2 tsp. honey

Juice of 2 limes

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 620

Protein: 48 grams

Carbs: 24 grams

Fat: 34 grams

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Chipotle Skirt Steak Fajitas

Picture courtesy of Weber

The preparation on this steak is straightforward, but the avocado cream sauce will blow you away.

It’s like guacamole sour cream, and once you get a taste, you’ll want to whip some up for all tacos and other Mexican fare that you eat. Good thing it’s a cinch to make. If you don’t have a food processor, mash together the avocado and other ingredients with a sturdy fork.

Serves 4

Ingredients

Chipotle Steak:

1 1/2 lbs. skirt steak, trimmed of fat and cut into 4” pieces

3 Tbsp. chipotle peppers in adobo sauce, minced

2 Tbsp. extra-virgin olive oil

Juice of 1/2 lime

2 Tbsp. light brown sugar

3 cloves garlic, minced

1 tsp. salt

1 tsp. ground cumin

 Avocado Cream:

1 large avocado

1/3 cup sour cream

1 Tbsp. fresh lime juice

1/2 tsp. salt

1/2 tsp. hot sauce

Nutrition Facts (Per Serving)

Calories: 583

Protein: 47 grams

Carbs: 13 grams

Fat: 38 grams

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Spicy Blackened Fish Fajitas

Picture courtesy of One Lovely Life

Fish taco fanatics will love this recipe for fajitas. A healthy mix of veggies and flaky white fish, this meal is ready in a hurry and delivers on all points: convenience, sound nutrition, and addictive flavor.

The recipe calls for tilapia, but any fresh fish that’s available in your neighborhood market will do.

Serves 6

Ingredients

1 1/2 lbs. tilapia, cut into large pieces

1 1/2 Tbsp. paprika

1 1/2 tsp. freshly ground black pepper

1 1/2 tsp. salt

1 1/2 tsp. dried oregano

1/2 tsp. sugar

1 tsp. garlic powder

1/2 tsp. ground cayenne

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 Tbsp. extra-virgin olive oil

12 small flour tortillas

Nutrition Facts (Per Serving)

Calories: 323

Protein: 28 grams

Carbs: 30 grams

Fat: 10 grams

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Peach Mango Veggie Fajita Casserole

Picture courtesy of Layers of Happiness

Fajitas tend to include meat and veggies, but that doesn’t mean there isn’t room for fruit to join the mix.

This cheesy vegetarian casserole uses peach-mango salsa to add a little sweetness and unexpected depth of flavor. Aside from that tropical twist, you’ll find a lot of pantry staples in this dish. That makes this an accessible yet creative dinner.

Serves 4

Ingredients

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 Tbsp. fresh lime juice

5 tsp. fajita seasoning

1/2 tsp. dried oregano

1 tsp. steak seasoning

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 sweet yellow onion, thinly sliced

6 corn tortillas, torn into strips

1 cup peach-mango salsa, divided

2 cups reduced-fat Mexican 4-cheese blend, divided

Nutrition Facts (Per Serving)

Calories: 433

Protein: 19 grams

Carbs: 35 grams

Fat: 25 grams

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What did you think of these fajita recipes? Have anything else to share? Let me know in the comments below!