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Move over Taco Tuesday- time to meet Fajita Friday!
Fajitas always make me think of a sizzling skillet at Chilis. Tender and juicy steak, with grilled veggies. This effortless weeknight meal, can quickly be adjusted to feed a crowd! And clean up is always easy!
This recipe is a true original- the first base meat used in fajitas was skirt steak!
And, just like tacos- fajitas are so easily customizable! Beef. Chicken. Shrimp. Sliced, grilled peppers and onions are the norm- but, no one is watching! Go ahead and add your favorite veggies! I created my own fajita marinade/seasoning. You can also use a prepackaged fajita seasoning or even taco seasoning. This dish is already fairly low in carbs, but you can serve solo or atop a salad.
You can easily cook the steak to your liking too! By using the broiler and allowing the meat to rest while the veggies roast, you can slice and add back to the oven for a few minutes, to reach your desired doneness.
I marinated the steak for 30 minutes for added flavor. After marinating the meat, dinner can be on the table in 30 minutes or less!
To save even more time...cut veggies ahead of time- you can even freeze!
For a dry fajita seasoning, similar to what you'd find in a package, simply mix together a few pantry staples. You can even make a large bowl full and keep some on-hand.
1 Tbsp. Chili Powder
2 tsp. Cumin
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Paprika
2 tsp. Sugar
1 dash Cayenne Pepper
Overall, fajitas and tacos are very similar. Fajitas have grilled meat and veggies that are cut into strips. In a taco, the veggies are usually diced and served raw.
You bet! Well, it depends on the ingredients used, but fajitas can definitely be part of a healthy diet! I used steak, but chicken and shrimp are other great options! And- have fun with some toppings, just don't go crazy with the cheese and sour cream!
For a super simple and healthy dinner, these sheet pan skirt steak fajitas are full of flavor with minimal effort!
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