For The Love Of Fajitas
We’ve established that I love tacos, (see Salsa Verde Taco Chicken), but I also love fajitas mucho. In fact, I can never decide which one I love the most. So, I often alternate between the two and both of them frequently make it into my weekly menu.
I love the bold favor of fajita spices coupled with the mix of onions, peppers, and tomatoes served inside a fried corn tortilla or over rice, or both. There’s nothing not to love. It makes a delicious, satisfying lunch or dinner. In addition to it’s delicioso sabor (“delicious flavor”) it’s a perfectly allergy-friendly meal. (Note: I try to learn a little Spanish when I can. I’m in trouble when my Spanish-speaking kids learn they can speak to each other without Mom knowing what they’ve saying!)
Mexican/ Tex-Mex is Allergy-Friendly
Fajitas are not authentically Mexican, but rather an American Mexican dish. However, many Mexican and Mexican-inspired dishes are so easily made to fit the allergy-diet. Sure, many dishes have flour tortillas and cheese, but if you stick to the simple basics of rice, meat, beans, corn, and veggies, Mexican dishes can just about feed everyone. These dishes can also very easily be made to fit a Vegan diet by substituting beans for meat. This may be why my family so often relies on Mexican dishes like fajitas, tacos, and rice. There is no gluten, dairy, eggs, or nuts! Or perhaps the reason is because my husband has both Mexican and Spanish ancestry and it’s his favorite thing to eat. Or both.
Fajitas are typically served inside warmed flour tortillas. Which you may do if you don’t need a gluten-free dinner. However, you can very easily serve these fajitas inside a fried or cooked corn tortilla instead. This easy switch makes them gluten-free. Another option is to forgo the tortilla and serve the fajita mixture on top of rice. This is another delicious option I’ve done several times.
Sheet Pan Dinners
Another thing I love about fajitas is that they are not very labor-intensive. They get even less so when you cook them on a sheet pan. I love sheet pan dinners! Sheet pan dinners (typically) create less mess, fewer dishes, and eliminate time spent over the stove top. Instead of standing over the stove cooking, you can get a jump start on cleaning up the kitchen, or spend a few minutes reading to a kiddo. All you need to do for these sheet pan fajitas is to mix the marinade with the meat and then spread it and the peppers onto a pan. Then simply pop it into the oven.
You don’t have to use steak in these fajitas. Just about any substitute will work. If you prefer, you may use either chicken or shrimp instead. To make these fajitas vegan, replace the steak with beans, tofu, or portobello mushrooms. Alternatively, skip the meat altogether and just double up on the peppers and fajitas. It will still be delicious!
What To Serve With Fajitas
There are so many options you can choose to serve along with fajitas. Some great options are rice and beans, steamed green beans, tortilla chips and salsa, or my Cucumber Avocado Salad. Roasted corn on the cob would also be a great choice. I also love a nice glass of refreshing, homemade lemonade with my fajitas!
What To Top Fajitas With
We typically don’t top our fajitas with anything other than chopped tomato, salsa, and El Pato hot sauce, but there are great topping choices if you wish. Guacamole, pico de gallo, and corn are all tasty options. If dairy is not a concern for you then sour cream and shredded cheese can be added to that list!
Sheet Pan Steak Fajitas
- Sheet pan
- 1½ lbs thinly sliced steak
- 2-3 colored peppers
- ½ yellow onion
- 2 tbsp olive oil
- 1 tbsp vinegar
- 2 tbsp gluten-free soy sauce
- 1 lime ,juiced
- 1½ tsp minced garlic
- 1½ tsp chili powder
- 1½ tsp cumin
- ½ tsp pepper
- ½ tsp salt
- Preheat oven to 400°. Slice bell peppers and onion. Add peppers, onion, and sliced steak to a large mixing bowl.
- In a small mixing bowl, whisk together olive oil, vinegar, soy sauce, and juice of the lime. In a separate bowl, mix together all spices. Add to the liquid ingredients and mix. Pour marinade over the steak, peppers, and onion and mix to coat.
- Spray a large sheet pan with cooking spray. Arrange fajita mixture on sheet pan in a single layer. Bake for 20 minutes or until the steak is cooked through. Serve in corn tortillas or over rice.
Did you try this recipe? I would love to know what you think! Please let me know in the comments below! I would also love to see it – please share a picture on Instagram and tag it @allergyalamode and hashtag it #allergyalamode.
I’ll meet you by this meat platter anytime! Pure $$$$$