How to Make Fajitas

Co-authored by Andrea Lawson Gray and Jessica Gibson

Fajitas are a fast, flavorful, and low-fat meal. Just cook up your choice of protein such as steak, chicken, or shrimp. Then fry strips of onions, poblano, and bell peppers until they're soft. To serve fajitas, lay strips of meat in a flour or corn tortilla and top them with the cooked peppers and onions. Enjoy the fajitas with guacamole, sour cream, or cilantro.

Ingredients

Steak

¹⁄₄ cup (59 ml) plus 1 tablespoon (15 ml) of olive oil
¹⁄₄ cup (59 ml) of orange juice
2 tablespoons (30 ml) of lime juice
1 tablespoon (8 g) of minced garlic
2 teaspoons (5 g) of cumin
2 teaspoons (5 g) of chili powder
1 teaspoon (2.5 g) of oregano
1 teaspoon (2.5 g) of smoked paprika
¼ cup (5 g) of chopped cilantro
2 pounds (0.91 kg) of flank or skirt steak
Coarse sea salt and black pepper

Makes 8 servings

Chicken^{[1]
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Research source}

½ tablespoon (8.5 g) of salt
1 tablespoon (8 g) of cornstarch
¼ teaspoon (0.5 g) of ground black pepper
¼ teaspoon of (0.5 g) of garlic powder
1/8 teaspoon (0.3 g) of cumin
¼ teaspoon (0.5 g) of ancho chili powder
1 tablespoon (15 ml) of vegetable oil
1 pound (450 g) of chicken breasts, sliced into 1/2 in (1.3 cm) thick strips
³⁄₄ cup (180 ml) of water
1 lime, juiced

Makes 6 servings

Shrimp^{[2]
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Research source}

2 tablespoons (30 ml) of olive oil
2 to 3 pounds (0.9 to 1.3 kg) of large shrimp, peeled, deveined, and skewered
³⁄₄ cup (180 ml) of red enchilada sauce
2 tablespoons (5 g) of taco seasoning mix
2 cloves of garlic, minced
1 handful of snipped fresh cilantro
1 lemon, juiced

Makes 4 to 6 servings

Peppers and Onions

1 ¹⁄₂ tablespoons (22 ml) of vegetable oil
2 medium white onions, sliced
1 large large poblano pepper, sliced into strips
3 large bell peppers, sliced into strips
1 pinch of salt
Guacamole or sour cream, for serving
Flour or corn tortillas, for serving
Lettuce cups, for serving

Makes 8 servings

Part 1

Part 1 of 5:

Steak

1
Mix the oil, juices, garlic, seasoning, cilantro, and steak. Pour ¹⁄₄ cup (59 ml) of olive oil into a large bowl along with ¹⁄₄ cup (59 ml) of orange juice and 2 tablespoons (30 ml) of lime juice. Stir in 1 tablespoon (8 g) of minced garlic, 2 teaspoons (5 g) of cumin, 2 teaspoons (5 g) of chili powder, 1 teaspoon (2.5 g) of oregano, 1 teaspoon (2.5 g) of smoked paprika, ¼ cup (5 g) of chopped cilantro, and 2 pounds (0.91 kg) of flank or skirt steak.
2
Cover and refrigerate the meat for at least 2 hours. Ensure that the steak is coated with the marinade and then cover the bowl. Refrigerate the steak for at least 2 hours or up to 8 hours.
- The meat will become tender and flavorful as it marinates.
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3
Remove and pat the meat dry with paper towels. When you're ready to cook the steak, take the bowl out of the refrigerator. Remove the meat and set it on a cutting board. Pat both sides of the steak dry using paper towels. Then sprinkle both sides of the meat with coarse sea salt and black pepper.
- The salt will also make the meat more tender.
4
Cook the steak for 6 to 10 minutes over medium-high heat. Pour 1 tablespoon (15 ml) of olive oil into a large skillet and turn the burner to medium-high heat. Once the oil shimmers, lay the steak in the skillet. Cook the meat for 6 to 10 minutes and turn it half way through the cooking time.
- Cook the steak until it reaches at least 145 °F (63 °C) with an instant-read meat thermometer.
5
Remove and rest the steak for 3 to 5 minutes. Turn off the burner and move the steak to a clean cutting board. Cover it loosely with aluminum foil and let the steak rest for 3 to 5 minutes.
- The steak will continue to cook as it rests.
6
Slice the steak into 1/2 in (1.3 cm) strips. Uncover the steak and use a sharp knife to slice the steak. Cut against the grain to get the most tender steak and make your slices thin.

Part 2

Part 2 of 5:

Chicken

1
Mix the salt, cornstarch, pepper, garlic, cumin, and chili powder. Get out a small bowl and put in ½ tablespoon (8.5 g) of salt. Stir in 1 tablespoon (8 g) of cornstarch, ¼ teaspoon (0.5 g) of ground black pepper, ¼ teaspoon of (0.5 g) of garlic powder, 1/8 teaspoon (0.3 g) of cumin, and ¼ teaspoon (0.5 g) of ancho chili powder.
2
Cook the chicken strips over medium-high heat for 4 to 5 minutes. Pour 1 tablespoon (15 ml) of vegetable oil into a skillet and turn the burner to medium-high. Once the oil shimmers, place 1 pound (450 g) of sliced chicken breasts into the skillet. Cook the chicken until it's browned and reaches 160 °F (71 °C) with an instant-read meat thermometer.
- Stir the chicken frequently as it cooks to prevent it from sticking to the pan.
3
Stir in the seasoning, water, and lime juice. Add the seasoning mixture to the chicken and pour in ³⁄₄ cup (180 ml) of water and the juice of 1 lime. Stir until the chicken is coated with the seasoning.
4
Simmer the chicken for 3 minutes. Turn the burner down to low so the liquid begins to bubble gently. Simmer the chicken for 3 minutes and stir it occasionally. Some of the liquid will evaporate as the chicken cooks.

Part 3

Part 3 of 5:

Shrimp

1
Thread 2 to 3 pounds (0.9 to 1.3 kg) of shrimp onto short skewers. Get out a package of skewers that are about 6 in (15 cm) long. Thread 4 to 5 shrimp onto each skewer.
- If you prefer, leave the shrimp separate and just cook them loose in the pan. The skewers make it easier to remove the shrimp from the marinade.
2
Put the shrimp, sauce, seasoning, garlic, cilantro, and juice into a bag. Open a large sealable freezer bag and put ³⁄₄ cup (180 ml) of red enchilada sauce into it. Add 2 tablespoons (5 g) of taco seasoning mix, 2 cloves of minced garlic, 1 handful of snipped fresh cilantro, and the juice of 1 lemon. Put the shrimp skewers in the bag and seal it shut.
- If you don't have a sealable plastic bag, mix the marinade in a long dish and lay the skewers in it.
3
Refrigerate the shrimp for 15 to 30 minutes. Ensure that the shrimp are coated in both sides with the marinade. Put the bag in the refrigerator and chill it for 15 to 30 minutes.
- The shrimp will absorb the flavors as it marinates.
4
Cook the shrimp over medium heat for 6 minutes. Pour 2 tablespoons (30 ml) of olive oil into a large skillet or griddle pan and turn the burner to medium. Once the oil shimmers, remove the shrimp from the refrigerator and take the skewers out of the bag. Lay the shrimp in the skillet and cook them for 3 minutes. Use tongs to turn the shrimp and cook them for 3 more minutes.
- The shrimp will become opaque and white once it's finished cooking. Avoid overcooking the shrimp or the texture will become rubbery.

Part 4

Part 4 of 5:

Cooking the Peppers and Onions

1
Slice 2 onions, 1 poblano, and 3 bell peppers. Rinse the produce and use a large knife to slice the 2 onions into 1/2 in (1.3 cm) strips. Push them to the side of your cutting board and then trim the stems off of 3 bell peppers and 1 poblano. Rinse away the seeds and slice the peppers into 1/2 in (1.3 cm) strips.^{[3]
X
Expert Source

Andrea Lawson Gray
Private Chef
Expert Interview. 10 February 2022.}
- Use any color of bell pepper you like or use a mix of colors.^{[4]
  X
  Expert Source
  
  Andrea Lawson Gray
  Private Chef
  Expert Interview. 10 February 2022.}
- Put a bell pepper horizontally on the cutting board.^{[5]
  X
  Expert Source
  
  Linda McNally
  Personal Chef & Nutritionist
  Expert Interview. 27 July 2022.}
- Cut the top and base. Then remove the pith and seeds.^{[6]
  X
  Expert Source
  
  Linda McNally
  Personal Chef & Nutritionist
  Expert Interview. 27 July 2022.}
- After that, you can cut it into strips.^{[7]
  X
  Expert Source
  
  Linda McNally
  Personal Chef & Nutritionist
  Expert Interview. 27 July 2022.}
2
Heat the oil and add the vegetable strips to the skillet. Pour 1 ¹⁄₂ tablespoons (22 ml) of vegetable oil into a skillet and turn the burner to medium. Once the oil heats and begins to shimmer, put the sliced onions, poblano, and bell peppers in the skillet.
3
Add salt and cook the vegetables for 7 to 8 minutes. Add 1 generous pinch of salt and stir the vegetables occasionally as they cook. Cook the vegetables until the onions become clear and the peppers soften.
- Stirring frequently will prevent the vegetables from sticking to the skillet.

Part 5

Part 5 of 5:

Serving the Fajitas

1
Place your choice of meat across the center of a tortilla. Get out flour or corn tortillas and place several pieces of shrimp, steak, or chicken in a line down the center of a tortilla. If you like, you can even combine the meats.
- If you like, warm the tortillas before filling them.
- For a low-carb fajita, substitute large lettuce leaves for the tortillas and fill them with the meat of your choice.
2
Cover the meat with peppers and onions.^{[8]
X
Expert Source

Andrea Lawson Gray
Private Chef
Expert Interview. 10 February 2022.} Spread enough cooked peppers and onions over the meat to cover it. If you prefer, place even more meat on top of the peppers and onions.
3
Serve the fajita with your favorite toppings. Offer your guests a variety of seasonings and sauces to eat with the fajitas. For example, set out:
- Guacamole
- Sour cream
- Chopped cilantro
- Salsa
4
Store the leftover fajita components for up to 3 to 5 days. Put the leftover onions, peppers, and meat or shrimp in an airtight container. It's fine to put them all in the same container. Store the leftovers in the refrigerator and use them within 3 to 5 days.
- Follow the manufacturer's instructions for storing leftover tortillas. Some might call for storing them at room temperature while other brands recommend refrigerating them.

Community Q&A

Question

What cut of beef is best for fajitas?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Skirt steak and flank steak are both great for fajitas. They’re both tender, cook quickly, and are great for soaking up tasty sauces and marinades.
Question

What toppings do you put on a fajita?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Aside from meats such as chicken or beef, some of the most popular toppings include shredded cheese, guacamole, salsa, refried beans, jalapenos, rice, sour cream, grilled peppers, onions, tomatoes, and lettuce.
Question

Why are my fajitas tough?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

It may have to do with how you’re cutting the meat. When you slice the meat, make sure you cut it across the grain instead of with it. That is, cut through the long muscle fibers instead of alongside them. Marinating the meat before you cook it can also help keep it nice and tender.