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Fajita Seasoning

Fajita Seasoning 1

As I shared in my last post, our evening routine is…evolving. Shea’s bedtime is any time between 6:45pm and 8:30pm. Tonight, I made dinner with a baby in my arms – no easy task. Eating dinner with a baby in your arms? Very challenging when you’re having hot soup for dinner.

Last week, I spoiled that husband of mine and made fajitas. In truth, I made fajitas because I had flank steak in the freezer I wanted to use up, as well as one random chicken breast…and I wanted something Mexican to accompany some homemade guacamole. Plus, I love fajitas, too.

Fajita Seasoning 2

When Mr. P orders fajitas, I always pick out the onions and them as is. I love the char and when they’re just slightly crisp, but yet sweet and savory and….YUM. And the peppers have to be sizzling hot, but not over-cooked. Fajita-making is a skill, and I’m still mastering it. At least I officially have a go-to seasoning that is the perfect combination of flavors and level of heat.

A year (or 2…?) ago, I bought Mr. Prevention his own fajitas skillet. You know, like the ones they serve fajitas on in restaurants. I thought the gift was super clever for my fajita-lover, but of course it saw no love until I finally put it to use.

Fajita Seasoning 3

And when I say “put it to use”, I really mean photographed for the blog. One in the same, no? 😉

In reality, I cooked the fajitas in a large nonstick skillet and unfortunately, slightly over-cooked the onions. Start with a bit of super hot oil, add your onions and saute them for 1-2 minutes before adding your peppers. Cook the vegetables for 3-4 minutes and remove to a plate. Add your sliced meat to the hot pan and sprinkle with the fajita seasoning. Cook until meat is cooked through and add the vegetables back to the skillet. Cook for 1-2 minutes or until hot and serve. Easy as can be and oh so good!

Fajita Seasoning 4

Fajita Seasoning
Prep time: 
Total time: 
Serves: 1½ lbs meat, 2 bell peppers, 2 onions
  • 1 Tbsp cornstarch
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 crushed chicken bouillon cube
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  1. Combine ingredients in a small bowl, mixing well.
Seasoning makes enough for 1½ lbs meat, 2 bell peppers, and 2 onions.

Recipe from Food.com
Almost the weekend! And we have plans for Valentine’s Day 😀

Be well,


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  1. Cindy Gay
    February 13, 2015 / 5:12 am

    Love the seasoning recipe; love the photos. I often used the backpack for baby while cooking;)

  2. Gail H.
    February 14, 2015 / 9:59 am

    My son will be 37 (oh yikes!!) next month, an I STILL can remember trying to stir a pot on the stove with a wooden spoon, while holding him in the other arm ๐Ÿ™‚ Fond memories…..

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