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Fajita on a plate with a side of sour cream and salsa

Hello all,

My apologies – I’ve been a tad inconsistent with my recipe postings but no more! It’s Sunday Funday and I’ve got a great recipe: Fajitas! Ok, I know it’s not something new but it is a quick and versatile recipe that incorporates a ton of veggies so I love it. Ok, enough talking – more cooking! The following recipe is for 2 servings – so if cooking for one have it for dinner and take the leftovers to work the next day, or just have it for dinner twice!


  • 1 bell pepper
  • 1 onion
  • 1/4 to 1/2 pound thawed protein (chicken, shrimp, steak)*
  • Fajita seasoning packet
  • 1 tablespoon olive oil
  • Tortillas (ideally whole wheat, one serving takes 2 – 8″ tortillas, so can make 4 fajitas total)
  • Toppings (honestly the veggies + protein make a great fajita but may also add tomatoes or salsa, lettuce, sour cream/cheese [but don’t go crazy with them], and/or guacamole)


  1. Slice protein into strips (if chicken breast or steak)
  2. Slice the pepper and onion into strips
  3. Heat 1/2 tablespoon olive oil in pan
  4. Add protein and cook
    1. For steak: until no longer pink (only a few minutes, ~3-4 minutes)
    2. For shrimp: until it turns orange (~1 minute per side)
    3. For chicken: until cooked (~7 minutes)
  5. Transfer to plate
  6. Heat remaining 1/2 tablespoon olive oil in pan
  7. Add peppers and onions and cook to desired tenderness
  8. Return protein to pan
  9. Add fajita seasoning (half packet should be sufficient), follow packet instructions
  10. Transfer to plate
  11. Warm tortillas in pan
  12. Plate & sahtain!

*May also use tofu but requires additional prep steps

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