Fajitas – What’s not to love? Tender beef (or chicken or shrimp) served sizzling hot with sautéed onions, peppers, and lime juice, all tucked in nicely in soft, fluffy, warm tortillas!
Are you a fajita lover like we are? How can anyone not love them? They are quick and easy to cook, super flavorful, wholesome, and cover all the food groups when you add the vegetables and fajita toppings
Of course, the best thing about fajitas is the taste! They are savory, succulent, smoky, and delicious, especially if you marinate and season the meat fajita seasoning prior to cooking.
Whether you have beef fajitas or chicken fajitas, you’ll need some fajita seasoning, which is a dry rub.
You’ll need a fajita seasoning blend that has some chili powder, cayenne pepper, and more like my favorite Fajita Seasoning recipe.
First, you have to decide which type of fajita you want to make, beef, chicken, shrimp, or vegetarian with just vegetables. Each of these can serve as a topping or filling for the fajita.
You can easily create a fajita bar to let people select their own toppings so they can pick and choose their favorite fajita toppings.
Growing up, beef fajitas, with succulent marinated beef or top sirloin steak, or even top round steak fajitas, seared to perfection for that delicious, smoky flavor were a staple, especially in the summer.
Now we eat fajitas all year round, I’m sharing below our favorite Marinated Beef Fajitas recipe, that I hope you’ll love as much as we do.
There’s nothing like it when you go to a Mexican restaurant and they bring hot that sizzling platter of chicken onions and peppers!
You’ll love this easy yet fabulous chicken fajita recipe below as it is cooked in a sizzling hot cast iron skillet either on the grill or on the stovetop for stovetop chicken fajitas.
Tasty, seasoned shrimp, sizzling hot on a cast iron skillet or griddle.
Fajita Stuffed Avocados
For a lower-carb option, you can switch things around and have the protein be the topping in the fajita.
In this recipe, there are no tortillas, half of an avocado serves as the base and the chicken, beef, or shrimp are the toppings.
Steak Fajita Roll-Ups
No tortillas are needed for this fajita recipe.
Steak Fajita Roll-Ups are made with marinated flank steak fajita beef wrapped around fajita seasoned onions and peppers for low carb or Keto fajitas.
In my opinion, onions are a required Fajita topping. However, many people may not be able to eat onions, so it is always good to have them as an option on a fajita bar.
You can use white, yellow, or red onions, cut them into strips and then put them in a skillet or griddle and sauté them until they are tender and delicious.
There’s nothing like sautéed red, green, and yellow bell peppers to go with those sautéed onions and savory fajita fillings. Use only one color or all three colors of peppers, either way, people will love these toppings.
Cheese or Queso
Often I just use shredded cheddar, pepper jack, or Mexican blend shredded cheese.
However, you could also use your favorite queso recipe as well. Here is my favorite queso recipe.
Cool, creamy sour cream, or Mexican Crema, provide a nice cool, smooth contrast to the spicy heat of the fajitas.
You can also add sour cream to salsas to make a creamy salsa as well.
Pico De Gallo
My favorite topping to add to fajitas, whether they are steak, chicken, or seafood fajitas, is Pico De Gallo.
Pico De Gallo salsa, a colorful, and vibrant topping made of fresh tomatoes, onions, jalapeños, and more adds a bit of cool freshness to sizzling hot fajitas.
Like many, I love creamy Guacamole on top of my fajitas. I usually leave guacamole, especially my Spicy Cilantro Guacamole as an option for a fajita bar so those that want to add it can, and those who don’t, don’t have to.
Top your fajitas with Salsa Verde with tomatillos, serrano peppers, onion, garlic, and more, and no cooking is required for this delicious fresh salsa. It goes perfectly with your favorite fajitas and is a change of pace from salsa roja.
Mango Habanero Salsa
For a tropical vibe, you can switch out the regular salsa or Pico De Gallo for Mango Pico De Gallo for a tropical island flavor.
Cilantro – people either love it or hate it. I love it. My sister hates it, but to me it is a staple for fajitas. I expect to see cilantro served with fajitas.
Probably the most controversial of fajita toppings as cilantro garners strong feelings about it from potential diners. I’m including it. You can decide for yourself to choose it or not for your fajita topping.
If you like a little spice, then add some sliced jalapeños to your fajitas. If you don’t like spicy heat, then feel free to leave them off the fajitas.
The wonderful thing about fajitas is that you get to choose! There are so many options that you can customize fajitas to your taste!
Salsas and fajitas go hand in hand perfectly. Fruit salsas, like this fresh peach salsa, go especially well with chicken fajitas as well as shrimp fajitas.
Peach salsa adds a fresh, seasonal twist to fajitas in the summer. They also provide a nice contrast the heat of the fajita with the cold fresh fruit.
Summer fresh watermelon salsa, there’s nothing like it. The sweet heat the watermelon salsa provides tastes lovely on shrimp, fish, or chicken fajitas.
Cool and refreshing Watermelon Salsa is both sweet and spicy. If you want to reduce the spicy heat, either reduce the number of jalapeños or omit them completely.
Tortillas for Fajitas
You can use either flour tortillas or corn tortillas to make fajitas. Flour tortillas are the type of tortillas most commonly used to make fajitas.
If you can, I highly recommend using homemade flour tortillas for all your fajita recipes because they are softer and more fluffy than store-bought tortillas. Below is one of my favorite flour tortilla recipes.
There you have my favorite toppings to go on fajitas, as well as an easy flour tortilla recipe.