10 Healthy and Delicious Fajita Recipes You Must Try!
I love Fajitas. They are so easy to make and delicious. This classic Mexican dish is versatile and made with any ingredient.
It requires few ingredients and voila, a flavourful meal is ready. You can also serve it as an appetizer or main meal.
I have listed different types of Fajitas below to spice up your week. Let’s dive in.
So, what are the Ten healthy and delicious Fajitas Recipes You Must Try?
- Duck Fajita
- Fish Fajita
- Shrimp Fajita
- Pork Fajita
- Guinea Fowl Fajita
- Jackfruit Fajita
- Cauliflower &Chicpea Fajita
- Lamb Fajita
- Mushroom Fajita
- Tofu Fajita
Duck Fajita.
I love this recipe. Duck has a distinct flavour and can be a great way to spice up the usual fajita recipe.
Ingredients.
- One onion, thinly sliced
- Three bell peppers, thinly sliced into strips
- Three tablespoons of coconut oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 paprika
- 1/2 Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
- One and a half kilogram of skinless duck breast.
For Serving.
- Flour Tortillas
- Avocado
Instructions.
- Mix the onion, garlic, cumin, salt, oil and pepper in a bowl.
- Put the duck in a ziplock bag and pour the spices all over the duck.
- Marinate the duck for three hours.
- Heat a skillet over medium heat and drizzle with one tablespoon of coconut oil. Add the duck breasts and saute for eight minutes or until brown on each side.
- Remove them from the skillet and leave to cool. Slice them into strips.
- Add the remaining oil into the skillet and stir-fry the veggies for five minutes.
- Return the duck breasts to the pan with the veggies and toss together for one minute.
- Warm the tortillas in an oven for two minutes.
- Serve portions of the duck and veggies over the tortillas and roll them up.
- Serve with avocado slices.
Fish Fajita.
I love fish. You can also use it as an alternative to this dish. I think fish fajitas can be as delicious as meat fajitas. Try it out. You won’t be disappointed.
Ingredients.
- One onion, thinly sliced
- Three bell peppers, thinly sliced into strips
- Three tablespoons of coconut oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 paprika
- 1/2 Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
- Two sliced eggplants,
- One kilogram of Fish fillet. (Use any white fish you like)
Sauce.
- One avocado
- A quarter cup of coconut milk
- Lime juice
- Coriander
Instructions.
- Mix the onion, garlic, cumin, salt, oil and pepper in a bowl.
- Put the fish fillet in a ziplock bag and pour the marinade all over the fish.
- Marinate it for three hours or overnight.
- Heat a frying pan over medium heat and drizzle with one tablespoon of coconut oil. Add the fish fillet and saute until thoroughly cooked.
- Remove them from the skillet and leave to cool.
- Add the remaining oil into the skillet and stir-fry the veggies for five minutes.
- Return the fish to the pan with the veggies and toss together for one minute.
- Prepare the green sauce blend in a food processor the avocado, coconut milk, garlic, lime juice and coriander.
- Warm the tortillas in an oven for two minutes.
- Serve portions of the duck and veggies over the tortillas and roll up.
- Serve the fish and vegetables in equal parts in the tortilla. Drizzle the green sauce over them.
Shrimp Fajita.
Here is another delicious dish you can try without meat. Shrimp is a healthier option because they are high in protein but low in fat. They also taste so good.
Ingredients.
- One onion, thinly sliced
- Three bell peppers, thinly sliced into strips
- Three tablespoons of coconut oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 paprika
- 1/2 Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
- One cup of green beans
- Corn Tortillas
- Fajita seasoning
- One kilogram of shrimp, deveined & peeled. (Use any white fish you like)
Directions.
- Mix the lime, garlic and fajita seasoning in a bowl. Add the shrimp and toss to coat it. Marinate it for 25 minutes.
- Heat a tablespoon of coconut oil in a frying pan over medium-high heat. Add the green beans, onion and peppers. Saute for 5 minutes until they are slightly soft. Remove them from the pan.
- Add more oil to the frying pan and saute the shrimp until they turn light pink.
- Return the vegetables to the pan and mix everything.
- Warm the tortillas and serve the shrimp, veggies and topping. Roll up and serve hot.
Pork Fajita.
I get it. Are you thinking ‘Aren’t fajitas made with beef or chicken”? Yes, you can make them with beef or chicken. However, pork is also a good source of protein. It’s so tasty.
Ingredients.
- One onion, thinly sliced
- Three bell peppers, thinly sliced into strips
- Three tablespoons of coconut oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 paprika
- 1/2 Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
- One cup of green beans
- Two carrots thinly sliced
- Three large lettuce leaves
- Fajita seasoning
- One kilogram of boneless pork (thinly sliced)
- Mango salsa topping
Directions.
- Mix all the spices mentioned earlier in a bowl. Add the pork to the mixture and marinate for four hours.
- Heat a tablespoon of coconut oil in a frying pan over medium-high heat.
- Fry the pork until browned and thoroughly cooked, for about 7 minutes. Remove the pork from the pan.
- Add another tablespoon of the oil and saute the veggies for 5 minutes. Then, return the pork to the pan and fry with the vegetables.
- Lay out the lettuce leaves and serve the pork in equal portions.
- Drizzle with your mango salsa topping. Roll up and serve.
Mango Salsa Topping.
This fruity topping will add a tropical taste to your fajita.
Ingredients.
- Lime Juice
- Salt and pepper
- One ripe mango, diced
- One red onion, finely chopped
- 1 tsp chopped fresh cilantro
Directions
- Mix the diced onion, cilantro and mango in a bowl.
- Add the lemon juice over the fresh veggies.
- Serve as a topping over the fajita.
Guinea Fowl Fajita.
Let’s be honest. Guinea Fowl is a delicious alternative to chicken. Get adventurous by using it in your fajita.
Ingredients.
- One onion, thinly sliced
- Three bell peppers, thinly sliced into strips
- Three tablespoons of olive oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 tsp smoked paprika
- 1/2 tsp Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
- One cup of green beans
- Two carrots thinly sliced
- Three large lettuce leaves
- Parsley
- Two Guinea fowl breasts, boneless and skinless (thinly sliced)
For Serving.
- Four large lettuce leaves
- Two avocados, sliced.
- Fresh cilantro, finely chopped
- Fat-free Yogurt
- Lime wedges
Directions.
- Combine two tablespoons of olive oil, garlic, cumin, chilli powder, lime juice, pepper, paprika and salt in a bowl. Mix well.
- Add the guinea fowl to the bowl and mix. Ensure they are well coated. Marinate for five hours.
- Heat a tablespoon of olive oil in a frying pan over medium-high heat.
- Saute the guinea fowl until browned and thoroughly cooked. Remove them from the pan and set aside.
- Add another tablespoon of the oil and toss in the veggies.
- Season with salt and pepper. Fry for one minute.
- Spread the lettuce leaves and serve the guinea fowl and vegetables in equal portions. Sprinkle it with fresh cilantro and a squeeze of lime.
- Add the avocado slices and fold the lettuce leaves as a fajita wrap. Serve and enjoy.
Jackfruit Fajita.
If you want to eat less meat or go vegan, Jack fruit is an alternative to meat. It has a meaty taste and goes well with the flavours of your seasoning.
Ingredients.
- One onion, thinly sliced
- Three bell peppers, thinly sliced into strips
- Two cans of Jackfruit drained and rinsed.
- Three tablespoons of avocado oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 tsp smoked paprika
- 1/2 tsp Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
- One cup of green beans
- Two carrots thinly sliced
- Three Collard Green leaves
- One sliced avocado
- Parsley
Directions.
- Shred the jackfruits with a fork and set aside.
- Mix the spices with the jackfruits. Make sure they are well coated.
- Heat a tablespoon of avocado oil in a frying pan over medium-high heat. Fry the jackfruits until brown and crispy. Remove them from the pan and set aside.
- Stir fry the vegetables for 5 minutes until they are slightly soft. Add the jackfruits to the pan and stir for one minute.
- Serve the Jackfruit filling in the collard green leaves.
- Top the fajita with sliced avocado and fresh cilantro. Serve immediately.
Note: Blanch the collard greens in hot water for 5 seconds to soften them. Pat them dry before adding them to the filling.
• Cauliflower & Chickpea Fajita.
Here’s another delicious recipe. It’s rich in fibre and vegan-friendly. What more could you ask for?
Ingredients.
- One small head of Cauliflower (cut into florets).
- Three bell peppers, thinly sliced into strips
- Three tablespoons of coconut oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 tsp smoked paprika
- 1/2 tsp Oregano
- 1/2 tsp salt
- 1/2 cloves minced garlic.
- 1/2 tsp pepper
One cup of green beans
- Two carrots thinly sliced
- Three large lettuce leaves
- Parsley
- One can Chickpea.
- Green beans, trimmed and cut.
Directions.
- Drain and rinse the Chickpeas.
- Mix the spices with the Chickpeas. Make sure they are well coated.
- In a frying pan, heat the coconut over medium-high heat. Fry the Cauliflower and Chickpeas for 6 minutes. Remove them from the pan and set aside.
- Stir fry the vegetables until they are soft and turning brown at the edges.
- Add the Cauliflower and Chickpeas to the pan and stir for one minute.
- Serve them in the lettuce leaves.
- Top the fajita with sliced avocado and fresh cilantro. Serve immediately.
• Lamb Fajita.
Lamb has a distinct flavour. It’s also a keto-friendly alternative if you want to eat other types of meat.
Check out this Mexican recipe with a twist.
Ingredients.
One onion, thinly sliced
Three bell peppers, thinly sliced into strips
Three tablespoons of coconut oil.
1/2 tsp chilli pepper.
Juice of one lime.
1/2 tsp ground cumin.
1/2 paprika
1/2 Oregano
1/2 tsp salt
1/2 cloves minced garlic.
1/2 tsp pepper
One cup of green beans
Yoghurt
Two carrots thinly sliced
Three Collard Green leaves
Fajita seasoning
One kilogram of boneless leg of lamb.
Directions.
1. Cut the lamb into thin strips.
2. Mix the spices with the spices and lime together. Make sure they are well coated and marinate for four hours.
3. In a frying pan, heat the coconut over medium-high heat.
4. Saute the lamb for 8 minutes and starting to turn golden brown.
5. Remove them from the pan and set aside.
6. Stir fry the vegetables for 5 minutes.
Add the lamb to the pan and stir for one minute.
7. In a blender, add the avocado, yoghurt, cilantro, garlic, salt, pepper and lime juice. Blend until smooth.
8. Get the Collard Green leaves and add the lamb filling to it. Drizzle with the topping sauce and wrap.
Serve and enjoy.
• Mushroom Fajita.
Fancy trying something new? This mushroom fajita could be what you need.
Hearty and delicious, they are perfect for dinner or a side dish.
Ingredients.
450g mushrooms, thinly sliced
Three bell peppers( red, green, yellow) thinly sliced.
Three tablespoons of coconut oil.
1/2 tsp chilli pepper.
Juice of one lime.
1/2 tsp ground cumin.
1/2 paprika
1/2 Oregano
1/2 tsp salt
1/2 cloves minced garlic.
1/2 tsp pepper
One cup of green beans
Greek Yoghurt
Cabbage, thinly sliced
Romain lettuce leaves
Directions.
Combine all the spices in a bowl. Add the mushrooms and toss to coat them.
Marinate them for an hour.
Heat a tablespoon of coconut oil in a frying pan over medium-high heat. Fry the mushrooms until they become tender.
Remove them from the pan and set aside.
Add another teaspoon of oil to the pan and saute the vegetables until they are tender and slightly crunchy.
Add the mushrooms to the pan and stir for one minute.
Serve them over the romaine lettuce leaves.
Drizzle the topping. Serve.
• Tofu Fajita.
Here is another vegan-friendly fajita you can try. You never know. You may like it.
Ingredients.
- One block of firm tofu.
- Three bell peppers( red, green, yellow) thinly sliced.
- Three tablespoons of coconut oil.
- 1/2 tsp chilli pepper.
- Juice of one lime.
- 1/2 tsp ground cumin.
- 1/2 paprika
- 1/2 Oregano
1/2 tsp salt
1/2 cloves minced garlic.
1/2 tsp pepper
One Courgette, sliced
Three sweet potatoes, diced
Low carb tortillas
Two tomatoes, diced.
Directions.
Slice the tofu into cubes.
Mix the seasoning and lime juice in a bowl. Add the tofu and toss it with the seasoning.
Marinate it for one hour.
Heat a tablespoon of coconut oil in a frying pan over medium-high heat. Fry the tofu for one minute. Remove them from the pan and set aside.
Stir fry the vegetables for 5 minutes. Add the tofu to the pan and stir for one minute.
Serve them in the low-carb tortillas. Serve immediately.
So try out these healthy fajita recipes to meet your fitness goals. I would love to know what you think.
