How to Make the Best Fajitas at Home

Here's how to make the best chicken fajitas at home. The secret’s in the skillet.

It’s hard to beat a sizzling plate of fajitas. When paired with fresh guacamole and soft, pillowy tortillas, this Mexican mainstay is one of my favorite meals.

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I also love how easy fajitas are to make at home. Our top-rated recipe for chicken fajitas relies on just three simple steps: marinate, cook and eat! Here’s how to make fajitas the whole family will enjoy.

A Note About Cast-Iron

The secret to restaurant-worthy fajitas isn’t just in the ingredients list. Using the right tools can make or break your cooking experience. That’s why we highly recommend using a cast-iron skillet to make fajitas.

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Since it gets so hot, cast-iron gives the meat and vegetables that signature fajita char. Plus, the pan retains heat, so your filling won’t get cold or soggy in the minutes it takes to gather everyone around the table. If you’ve ever ordered fajitas in a restaurant and seen the sizzling platter they arrive on, you know why this detail is so important.

Learn how to season a cast-iron skillet.

How to Make Fajitas at Home

Taste of Home


  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream, optional

Step 1: Marinate the Meat

The first step for making killer fajitas is to marinate your meat. This process gives your protein time to soak up flavor. In a large bowl, combine 2 tablespoons of oil, the lemon juice and all of the seasonings. Then add the chicken. Toss the mixture with a pair of tongs until the chicken pieces are evenly coated. Cover, and refrigerate the meat for 1-4 hours.

Editor’s Tip: Fajitas are incredibly versatile. If you don’t care for chicken, substitute steak strips, shrimp or a combination of meats. If you’re making fajitas for a vegetarian crowd, amp up the peppers and onions, then add chickpeas, cactus, squash or tofu. Use our top 10 fajita recipes for inspiration!

Step 2: Saute the Veggies

In a large cast-iron skillet, saute the peppers and onions in remaining oil until crisp-tender. Remove from pan and keep warm.

Step 3: Get Ready to Sizzle

Drain the chicken, discarding marinade. In the same cast-iron skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan and heat through. The filling should be crisp and slightly browned.

Step 4: Serve as Desired

Warm tortillas, spoon the filling down the center and fold in half. Serve with toppings, as desired.

Editor’s Tip: For a more traditional service, place the sizzling pan of fajitas directly on the table. Use a hot pad both under the skillet and on the handle to prevent burns. Find more must-have cast-iron accessories here.

Once you’ve mastered fajitas, try our best cast-iron skillet recipes.

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Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.