Fajitas Recipes

For a casual, fun get-together, set up a make-your-own-fajitas bar with the chicken filling, avocado cream, sour cream, and any other toppings you love—such as pico de gallo, sliced fresh jalapeños, or crisp radish slices. The recipe serves 4, but you can easily double it to feed a larger crowd. For a quick, easy side, combine shredded red or green cabbage, toasted hulled pumpkin seeds (pepitas), and crumbled queso fresco. Toss with a simple dressing of lime juice and olive oil.

Fajitas can be a little boring, don't you think? But not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly.

Chicken taco meets 7-layer dip in this fiesta of a skillet supper. For extra zest, serve with cilantro and lime wedges. Shredded rotisserie chicken makes this veggie-packed meal a breeze. Red onion, orange bell pepper, tomatoes, corn, and avocado boost nutrients and add fresh flavor, while the combination of both chicken and beans packs 25g of protein and 10g fiber into this speedy supper. For additional fiber, you can swap in black beans or kidney beans for the pintos. Using reduced-fat sour cream and part-skim mozzarella still gives you plenty of creamy goodness while lowering calories and fat.

Time: 30 minutes

Prep Pointer: Large onion and bell pepper slices will get more char and be easier to maneuver in the grill pan.

Serve with Avocado and Tomato Salad: Combine 2 cups halved red and yellow cherry tomatoes, ½ cup chopped white onion, 2 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon ground cumin, a dash of ground red pepper, and 1 large avocado, cubed, in a bowl; toss. SERVES 4 (serving size: 1 cup) CALORIES 140; FAT 12.2g (sat 1.7g); SODIUM 128mg

These chicken fajitas get their flavor from a homemade marinade featuring dark Mexican beer, soy sauce, lime juice, oil, Worcestershire sauce, and garlic. They can be prepared on the stovetop with a grill pan as directed, or outside over a charcoal or gas grill.

Enjoy these delicious and easy-to-make fajitas with lime wedges and Mexican beer for a complete and festive meal.

Inexpensive catfish is good for more than just frying. Here it's combined with lots of vegetables for a fresh fajita. Try replacing the pico de gallo with fresh guacamole for a great variation, or ditch the tortillas and serve the fish over rice and beans.

The inspiration for these fajitas is the gyro, the Greek lamb-filled pita sandwich. Make the sauce first so it can chill while the lamb marinates.

Use a wire grill basket to cook the onion and bell pepper slices so they don’t fall into the grill. If there’s enough room on the grill, you can heat the tortillas while the onion mixture and tempeh cook. Wrap the tortillas in heavy-duty foil, and grill them for 5 minutes or until they’re thoroughly heated.

Green salsa, or salsa verde, is based on tomatillos, a slightly tarter cousin of tomatoes popular in Mexican cooking. The green salsa, along with garlic and coriander, gives these fajitas authentic flavor. Quick tip for extra-tasty tortillas: Toast in a dry pan over medium-high heat for 30-60 seconds per side or until slightly browned.

Sometimes the best fajitas are homemade. And these truly stack up to any local Mexican restaurant’s best. Easy to prepare and packed with flavor, this recipe is one you’ll turn to every time you get a craving for authentic fajita fare.