Weather: 50 degrees with sunshine
What I’m listening to: Hip Hip Chin Chin, Club des Belugas
I knew when I got my cast iron skillet that it would soon be time for some awesome fajitas. The hot iron transforms the onions, peppers, and shrimp into gorgeously browned, sizzling, caramelized deliciousness.
And, I’m very excited to give you this homemade Fajita Seasoning recipe. No need to go to a restaurant to get fajitas or buy a packaged mix at the store. Making it from scratch is quick and easy – I had all the ingredients on hand.
Fajitas make a fresh and fast weeknight meal and are perfect for this time of year as the weather warms up. They’re also a great choice to serve for company. It’s hard to mess this one up.
3/4t chicken bullion powder or crushed bullion cube
1/2t onion powder
1/4t garlic powder
2T canola oil
1 large red onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
1lb uncooked shrimp, peeled, deveined, and tails removed
Homemade Fajita Seasoning
For Serving Fajitas:
Fajita-size flour tortillas, steamed and kept warm
Hot Sauce (like Tapatio)
For Fajita Seasoning:
In a small bowl, mix all ingredients together well. Set aside (or store in an airtight container until ready to use).
Heat oil in a 12-inch cast iron skillet over medium-high heat. Add onions and peppers. Cook, stirring occasionally, until onions and peppers are tender and browned, about 10 minutes. Remove onions and peppers to a large plate.
Add shrimp to the skillet, browning on one side, about 2 minutes, then flip. Sprinkle fajita seasoning over shrimp and return peppers and onions to the pan. Add 1/4c water to deglaze the bottom of the pan and create a saucy coating on the shrimp, peppers, and onions. Stir to combine. Add up to another 1/4c water if needed (you want it to be just barely loose, not runny). Cook until the whole mixture is steaming hot, another 1-2 minutes. Serve immediately.
To Assemble Fajitas:
Take a hot tortilla, top with a generous amount of fajita mixture, squeeze of lime, followed by sour cream, cilantro, and hot sauce. Serve with lime wedges.
I made these a couple nights ago with chicken (not much fresh seafood in OK) and they are amazing! We love fajitas and I have been trying for quite awhile to find a good seasoning recipe and this is perfect! My boys and daughter loved them and I made a great fajita salad with leftovers! We will definitly be making these often around here! Thank you for the great recipes!! Keep em' coming!
hi alaska would you be able to help me out? i do not want to use the bullion, i do not need to sub in anything in place of it however i think bullions often contain salt therefore do you know how much more salt i should add to replace the bullion? is there any salt at all in bullion? just curious, would love to try this recipe, thanks a million :D