Description
Experience the smoky sizzle of Blackstone fajitas with tender steak or chicken, caramelized onions, and colorful bell peppers. Ready in just 30 minutes, these fajitas are perfect for quick weeknight dinners, backyard gatherings, or any occasion where bold, flavorful food shines.
Ingredients
Protein:
1½ pounds (680 g) flank steak, skirt steak, or chicken breast/thighs, thinly sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime
Vegetables:
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
2 cloves garlic, minced
Fajita Sauce / Marinade:
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes (optional)
Optional Add-Ons / Garnish:
8–10 small flour or corn tortillas
Sliced avocado or guacamole
Sour cream or Mexican crema
Fresh cilantro, chopped
Shredded cheese
Lime wedges
Instructions
Marinate the Protein:
Combine olive oil, lime juice, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper in a large bowl. Toss the sliced steak or chicken to coat. Marinate 15–30 minutes at room temperature, or up to 2 hours in the fridge.
Prepare the Fajita Sauce:
Whisk together olive oil, lime juice, soy sauce, honey, smoked paprika, and red pepper flakes in a small bowl. Set aside.
Preheat the Blackstone Griddle:
Heat to medium-high (≈400°F / 200°C). Add a thin layer of oil to prevent sticking.
Cook the Protein:
Spread the marinated protein on the hot griddle. Sear 2–3 minutes per side until caramelized and cooked through (approx. 5–6 min for steak, 6–8 min for chicken). Remove and keep warm.
Sauté the Vegetables:
Add onions and bell peppers, stir in garlic, drizzle some sauce. Cook 5–7 minutes until tender-crisp and slightly charred.
Combine and Glaze:
Return protein to the griddle, pour over remaining sauce, and toss 2–3 minutes until everything is evenly coated.
Assemble the Fajitas:
Warm tortillas 20–30 seconds per side. Fill with protein and vegetables, top with avocado, sour cream, cheese, cilantro, and lime juice. Serve immediately.
Notes
Slice protein thin against the grain for tenderness.
High heat ensures caramelization and locks in flavor.
Avoid overcrowding the griddle; cook in batches if necessary.
Use fresh, crisp vegetables for best flavor and texture.
- Prep Time: 15–20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Griddle / Stir-Fry
- Cuisine: Tex-Mex / Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 350–400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Blackstone fajitas, sizzling fajitas, steak fajitas, chicken fajitas, backyard griddle recipe, quick Tex-Mex meal