Fast Fajita Formula

Fajitas are delicious, a great way to use random vegetables, and a customizable meal for picky eaters. Here's the formula I use for fast weeknight fajitas.



In a cast-iron skillet (or large saute pan) heat oil over medium-high heat. Add onion and a sprinkle of salt and cook, stirring regularly for 5 minutes. Add the rest of your vegetables except the greens. Cook for another 5 minutes until vegetables are tender and onions start to brown. Remove from the pan and set aside. Add your protein of choice to the skillet and heat until fully cooked. Put the onion and vegetables back in the skillet with the protein. Mix everything together. Add cumin, lime, and greens if you're using them. Heat for 2 minutes. Season with salt and pepper and serve with warm tortillas, topped with cheese, salsa, beans, and/or avocado.


Serves 4

  • 2 TBSP neutral oil (avocado oil, grapeseed, or canola oil)
  • 1/2 a large onion, sliced (shown here with a yellow onion, red and white also work)
  • 4-6 cups sliced vegetables (shown here with peppers, mushrooms, spinach and kale) 
  • 1 lb protein sliced into thin strips or bite-sized pieces (shown here with chicken breast, you can use shrimp, beef, pork, fish, tofu, or omit the meat entirely)
  • 1 teaspoon cumin
  • 1 TBSP lemon or lime juice
  • Tortillas, any kind roughly 2 per person
  • Salt and pepper 

Optional toppings:

  • Shredded cheese
  • Salsa 
  • Cilantro
  • Avocado
  • Black beans or pinto beans