Toss your favorite protein, vegetables, and spices together on a sheet pan and broil for fast-fix chicken fajitas that practically prepare themselves. The base fajita seasoning would be a stellar meat marinade any night of the week.
Try our freeze-then-slice trick for the most tender steak fajitas ever. Grilled with peppers, onions, and zucchini, this beef dinner is low-calorie and satisfying all at once.
It's a Mexican mashup! Stuff fajita flavors inside two cheese-loaded tortillas for a crowd-pleasing appetizer for eight (or meal for two).
Cool off slow-cooked shredded beef pot roast with a crunchy cucumber-jicama salsa.
Serve a build-your-own fajita spread to please picky eaters. Each diner can customize the level of spice by adding more (or no) grilled peppers and salsa.
Sliced portobellos taste amazingly meaty once grilled -- and mixed with sweet peppers, avocado, and spicy mayo inside a flour tortilla.
Slow-cook, shred, and freeze a pork roast so you'll never be more than minutes away from fajita night! When you're ready to serve, just thaw, saute for 10 minutes, and top with fresh tomatillo salsa and diced mango.
Incorporate a taste of the tropics with a sweet and spicy pineapple, black bean, and jalapeno garnish. A tequila marinade makes the grilled chicken tender and moist.
Think flank steak is tough? You'll think again after you try it braised low and slow. Just pop the meat, plus sliced peppers and onions, in a slow cooker. Top with a jar of salsa. Then set and forget until dinnertime!
Fajita seasoning, chili powder, and cumin kick up the south-of-the-border flavors in this slow cooker chicken stew. It calls for frozen fajita vegetables, too, so this recipe can be easily made year-round (and in a budget-friendly way).
For a grab-and-go meal, wrap all of your favorite fajita fixings in a large flour tortilla. Don't forget the guacamole!
Part pizza, part fajita, this shrimp appetizer tastes like summer with a seasonal mix of toppings (zucchini, tomatoes, and peppers).