Whether you’re still suffering 80+ degree temperatures, like we are in my region right now, or you’ve got fall temps in full swing, fajitas are a great choice for dinner. You can make them low fat with a few substitutions, or limit your carbs by only eating one wrapped fajita, and enjoying the filling by itself for seconds. Plus, it’s a one-dish meal that’s easy to fix and doesn’t require much actual work.The only reason it takes more than 20 minutes to put together is that the meat needs to marinate for a few hours.

Closeup of plate and silverware on table

I suggest serving the fajitas with a few garnishes:

Guacamole
Sour Cream
Salsa – make your own instead of buying it at the store
Fresh cilantro

While the fajitas themselves cover the meat portion of your meal, you’ll want at least one side to complete it. A salad is perfect, and there’s a great salad I learned from a family owned Mexican restaurant I used to live near. You shred lettuce, put some guacamole on top in place of salad dressing, add some shredded Jack cheese, and a little salt and pepper to taste. It’s amazing.

Or you could serve brown or black pinto beans with a little pico de gallo, or refried beans.

Table of Contents

Fajitas Recipe

Sunday Dinner: Fajitas

Name: Sunday Dinner: Fajitas
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Ingredients: A pound of meat. Flank or skirt steak, chicken, fish, shrimp or any combo thereof.; 1 large yellow onion, peeled and sliced about half-inch wide, with the grain; 2 large bell peppers, stemmed, seeded, de-ribbed, and sliced lengthwise into half-inch wide strips; Juice of 2 limes; Juice of 1 orange; 2 cloves garlic, peeled and minced; 2 Tablespoons of olive oil; 1/4 cup chopped fresh cilantro; 1/2 teaspoon ground cumin; 1/2 fresh Jalapeño pepper, seeded, de-ribbed, and finely chopped

Prep Time: 4 hours

Cook Time: 20 minutes

Total Time: 4 hours 20 minutes

A delicious recipe for fajitas you can make at home. The wonderful flavors from the marinade work with any meat.

Ingredients

A pound of meat. Flank or skirt steak, chicken, fish, shrimp or any combo thereof.
1 large yellow onion, peeled and sliced about half-inch wide, with the grain
2 large bell peppers, stemmed, seeded, de-ribbed, and sliced lengthwise into half-inch wide strips
Juice of 2 limes
Juice of 1 orange
2 cloves garlic, peeled and minced
2 Tablespoons of olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, de-ribbed, and finely chopped

Instructions

Mix your marinade ingredients together first. Put it into a sealed container with your meat, making sure the meat is covered, and let it marinate for 2-4 hours in the fridge.
Put a large cast iron pan or griddle on high heat. Add one teaspoon of olive oil to the pan. Add the meat, turning as needed until it’s done. Your pan should steam and smoke a little, but if it gets very smoky, reduce the heat to medium high to avoid burning.
Once the meat is cooked, remove it from the pan and let it sit for 5 minutes.
Reduce the pan to medium high heat (if you didn’t already). Add the chopped onions and bell peppers. Stir them frequently while cooking for about 5 minutes. You’ll know it’s done when the onions start to get translucent.
Slice the meat into bite-size pieces (if you use steak, slice it thin so it’s easy to bite into).
Warm the tortillas for 20 seconds under a paper towel in the microwave.
Serve immediately with shredded cheese, sour cream, guacamole, warm tortillas and any other garnish you’re having.