One Pan Baked Fajitas Recipe (2024)

FAQs

Are yellow or red onions better for fajitas? ›

You really can't go wrong with any kind of onion for these fajitas, but I love to use red onion for this meal. I love their sweetness and color as part of this dish – they add just enough bite without overpowering the other flavors. You could also use a sweet yellow onion instead.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol. I would say you could be safe with three pounds.

You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

Although bell peppers is certainly the classic pepper to use for veggie fajitas, any color vegetables will do. Try Anaheim or poblano peppers. They are both spicier, yet mild peppers to try for a spin on these fajita vegetables. Zucchini, portobello mushrooms, or even sweet potatoes would also be great!

Shredded cheddar could be your best bet for fajitas

Cotija, Manchego, queso fresco, and Colby Jack were all popular responses.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Chicken: Sear chicken breasts whole so they don't dry out, then slice after cooking. Spices: A combination of chili powder, cumin, garlic powder, paprika, and oregano make the chicken flavorful while forming a crunchy crust on the outside.

Cut the Beef Against the Grain.

Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. Make your cuts perpendicular to it (this rule applies if you are making chicken fajitas too).

What onions are best for fajitas? ›

Step 1: Choose the Right Onion

Red onions are known for their milder flavor and vibrant color, while yellow onions offer a natural sweetness that can pair well with spicier peppers. White onions have a more pungent flavor that can add intensity to your fajitas.

You can caramelize any kind of onion, but yellow or Spanish onions tend to offer the most balanced-sweet-savory flavor profile and are the most versatile for different dishes. Sweet onions, such as Vidalia or Walla Walla work too, but keep in mind that their flavor will become even sweeter once caramelized.

White Onions

If you love Mexican food, this is your go-to onion. With a bite that doesn't linger for too long, they add an onion-y brightness without overpowering other flavors. White onions are delicious when used raw—especially in salsa, salads, or sprinkled on tacos as a garnish.

And while we prefer yellow for cooking, white for garnishing, and red for pickling, grilling, and everything in between, they're generally interchangeable: Switching between them won't ruin a dish, even if it slightly alters its flavor or appearance.

The great thing about homemade salsa is you can make it just how you like it! White onion – you can also use a yellow or red onion, but white onion is what is traditionally used to make salsa.