Mexican Made Easy – 3 Delicious & Easy Fajita Recipes

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Hola! If you’re craving takeout tonight then why not stay in and create your own Mexcian feast at home? These fab Fajita recipes are not only mouth-wateringly good but they’re super healthy too. That’s gotta beat takeout any day right? 

We’ve used Farrah’s Fajita Spice Mix in all of the recipes because these little sachets contain the perfect balance of spices to make the most authentic tasting family-friendly fajitas. Besides who wants to buy ten different spices when you can buy the perfect blend in one handy little sachet? 

Oh and just in case you want to impress your friend it’s probs worth knowing that the correct way to pronounce Fajitas (a Mexican favourite) is: Far-hee-tas. So scroll down and choose your favourite!


Above: Farrah’s Fajita Spice Mix is milder in taste making it perfect for the whole family!



Above: Easy Chicken Fajitas are the perfect weeknight meal.


Above: Cooking time takes less than 10 minutes.


  • 500g skinless, boneless chicken breasts, sliced into thin strips
  • 1/2 red pepper, deseeded and sliced into thin strips
  • 1/2 green or yellow pepper, deseeded and sliced into thin strips
  • 1 small onion, peeled and sliced into thin strips
  • 2 Tbs olive oil
  • 2 Tbs water
  • 1 Tbs lemon juice
  • 1 x packet Farrah’s Fajita Spice Mix
  • 1 clove garlic, minced
  • 6-8 Farrah’s Tortillas, warmed


  1. Place the chicken strips into a sealable bag. Place the sliced peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, garlic and Farrah’s Fajita Spice Mix to a jar with a screw top lid. Shake until well combined. Pour ⅓ over chicken, ⅓ over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  2. When ready to cook, heat a large frypan or wok over medium-high heat. Pour vegetable bag into the pan and cook until just tender crisp, about 5 minutes. Remove the vegetables from the pan to a plate and add chicken strips to the same pan. When the chicken is cooked thoroughly, add vegetables back to the pan along with the reserved marinade. Stir to heat and combine.
  3. Serve with tortilla and optional garnishes.

Above: Easy Chicken Fajitas make a healthy change from your standard take out meal.




Above: Roasted Cauliflower and Chickpeas make a great tasting vegetarian Fajita. 



For the fajitas

  • Farrah’s Fajita Spice Mix
  • 1 Tbs fresh lime juice
  • 2 Tbs olive oil
  • 1 Tbs water
  • 1 can of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets
  • Farrah’s Tortillas
  • 1 cup finely chopped red cabbage
  • 1 red chilli, sliced, seeds removed
  • 1 avocado, seed removed and diced
  • Chopped coriander

For the Lime Creama

  • 1 cup plain Greek yogurt or sour cream
  • 1/8 cup fresh lime juice
  • 1/4 cup chopped coriander
  • Salt and pepper, to taste


  1. Preheat oven to 180 degrees. In a medium bowl, whisk together Farrah’s spice mix, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 45-50 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
  2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and coriander. Stir well. Season with salt and pepper, to taste.
  3. Take a Farrah’s tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, avocado, and coriander. Drizzle lime crema over the top and serve!


Above: The seasoned cauliflower and chickpeas ready to be roasted. 


 Above: These delicious vegetarian Fajitas are family favourites in our house.



Above: Place everything on the table and let your family and friends create their own Fajitas.



  • Farrah’s Fajita Spice Mix
  • 1 clove garlic, minced
  • ¼ cup plus 1 Tbs olive oil, divided
  • ¼ cup fresh coriander leaves
  • 1 cup kale and spinach leaves
  • 500g steak
  • 2 Tbs olive oil
  • 1 onion, sliced
  • ½ red pepper, seeded and sliced into strips
  • ½ yellow pepper, seeded and sliced into strips
  • 2 wedges of lime
  • 1 avocado, pitted and sliced
  • Farrah’s Tortillas


  1. In a shallow bowl, combine the garlic, Farrah’s Fajita Spice Mix, ¼ cup olive oil, and coriander. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
  2. Meanwhile, heat a frying pan over medium-high heat. Place the olive oil and onion and peppers in the pan. Stir and fry until the edges of the onion are deeply golden yet still a bit firm and until the peppers and cooked. Transfer to a small dish.
  3. Sear the steak on both sides for 3 to 4 minutes each. Transfer to a cutting board and let rest for 5 to 6 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the pan, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. 
  4. Serve on warm tortillas with sliced avocado and kale and spinach leaves. Garnish with coriander. 

Above: These tasty Fajita’s are perfect for the whole family.