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Classic Fajitas

Classic Fajitas

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
McCormick(R) Gourmet Collection(R)

McCormick® Gourmet Collection®

Tex Mex fajitas were first made with skirt steak and eaten by ranch hands. Fajitas now include steak, chicken, shrimp, fish, and even vegetables as fillings. McCormick® Fajita Seasoning brings together a classic blend of peppers and a hint of lime that adds savory Southwestern flavor to the fajita filling of your choice

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 minutes.
  2. Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Saute over medium-high heat 3 minutes. Sprinkle remaining 1 teaspoon fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is done and vegetables tender.
  3. Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

minnesotamama
7

minnesotamama

12/14/2002

These were good, but I agree, they needed more spice.... maybe sprinkling more seasoning on right before you serve them?

SUSU143
5

SUSU143

12/23/2002

The chicken was definitely a bigger hit in my house! I used olive oil instead and added the juice of one lime to the marinade. I also used 1/2 green bell pepper and 1/2 red bell pepper for extra color. Be a little generous with the seasoning for more of a "kick" or throw in a little jalepeno. Everybody had extra helpings along with guacamole, sour cream, and always use FRESH salsa!

CGENTRY2
5

CGENTRY2

12/18/2002

Thank you! This recipe is simple but wonderful! My husband and I make these several times a month. Tastes good with chicken but best with steak. We saute plenty of onions and green peppers. Let steak marinate in frig while cutting veggies and getting everything else ready. We cook steak and veggies separate, and warm fajita wrappers. Then just add sour cream and salsa. An addictive meal. We always make extra for left overs. I don't think we'll ever get tired of this one. Thanks again!

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