Fajitas are my favorite thing to order from a Mexican restaurant. I love the lean marinated meat mixed with crisp-tender colorful veggies.  I’ve tried several mix recipes trying to create that authentic flavor at home and really like this one.  It’s beautiful to use the multi colored baby bell peppers available at Aldi or Costco and red onion. To keep the brilliant colors, cook the meat almost completely through then add the veggies for the last few minutes of cooking.  Stop cooking when the colors are the brightest right before they start to break down. 

Single Use Fajita Seasoning Mix:

1 ½ t seasoned salt

1 ½ t Mexican oregano

1 ½ t cumin

1 t garlic powder

½ t chili powder

½ t paprika

Mix together and store in a snack size baggie.

To use combine with:

1-2 pounds of boneless chicken breast, thinly sliced

2 T oil

2 T lime juice

Marinate overnight, then skillet cook with sliced bell pepper and onion.  Serve with warm 6″ tortillas and toppings.  We like lettuce, shredded cheese, salsa, and sour cream.  Guacamole is a nice treat!

FYMs or THMs eat over a bed of lettuce like a yummy salad.  I use a touch of light ranch dressing with my salsa to make a creamy southwest dressing.

Quart Jar Fajita Seasoning Mix:

15 Tbs seasoned salt (measure 1 cup, then remove 1 Tbs)

15 Tbs Mexican oregano

15 Tbs cumin

10 Tbs garlic powder

5 Tbs  chili powder

5 Tbs  paprika

Store in a quart canning jar with an air tight lid.  To use, shake well and combine 2 Tbs mix with 2 Tbs oil and 2 Tbs lime juice.