Fajita Skillet Recipe
Fajita Skillet Recipe photo by Taste of Home

Fajita Skillet Recipe

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This amazing recipe gives you authentic fajita flavor in 30 minutes without using a mix! And pineapple and tomato combine for a real treat that will have everybody coming back for seconds. — Taste of Home Test Kitchen, Greendale
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 flour tortillas (10 inches), cut into 1/2-inch strips
  • 3 tablespoons olive oil, divided
  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 medium green pepper, sliced
  • 1 small onion, sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 teaspoon cornstarch
  • 2 tablespoons lime juice
  • 1 cup cubed fresh pineapple
  • 1 medium tomato, coarsely chopped

Nutritional Facts

1-3/4 cup equals 390 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 717 mg sodium, 29 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch 1 vegetable


  1. In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
  2. In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
  3. In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips. Yield: 4 servings.
Originally published as Fajita Skillet in Simple & Delicious May/June 2007, p8

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Oct. 21, 2015

"I loved it! The flavors were great. I only made it with Chicken because I forgot to buy steak for it. Also I used red peppers. I will definitely make this again."

Reviewed Feb. 21, 2013

"I have made this recipe many times. We love it so much that we eat it about once every two weeks. It's worth all the chopping to taste something this fresh and delicious. It makes my husband like eating his veggies, which is a rare thing indeed."

Reviewed Aug. 11, 2011

"This was pretty easy to make and very good. My husband enjoyed it too!"

Reviewed Aug. 11, 2011

"Pineapple? Brown sugar? NEVER in fajitas!"

Reviewed Aug. 10, 2011

"I've been making this recipe for a few years. To make it even faster, I use canned pineapple chunks. Also, instead of frying the tortillas, we actually roll it up in tortillas. Its a little saucy, but so good!"

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