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Read MoreFajitas 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!
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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