Who doesn’t like something that’s quick and easy to make? I don’t mind using store bought mixes but usually it’s better if you can make your own. Why? Because you KNOW what’s in it and no preservatives. So I research a variety of different fajita spice recipes and came up with my own blend. Fell free to modify as you like, some people like a little more of one spice or a little less of another. This stores really well, so you can have it on hand. It’ll last at least 6 month, maybe longer. Enjoy!


Chicken Fajita’s

  • 1 chicken breast (or steak) slices in thin strips
  • 1 medium yellow or sweet onion
  • 1 bell pepper (red, green or yellow)
  • 4 Tbsp vegetable oil, divided 2 and 2
  • 2 Tbsp fajita spice mix (see below)
  • 1/4 cup water


Heat a wok, or other large pan, heat 2 Tbsp of oil on high heat until it starts to smoke. Brown the chicken strips and remove once brown on all sized.

Turn the heat down to medium-high and add the remaining 2 Tbsp oil and saute the onion and pepper for about 3 minutes. Add the chicken back in, fajita spice mix and water. Continue to cook for about 3 minutes or until the sauce has thickened. Serve on warm tortillas.

Fajita spice mix

  • 2 Tbsp chili powder (I like Mexican chili)
  • 2 Tsp ground cumin
  • 2 Tsp garlic powder
  • 1 Tbsp paprika
  • 1 Tsp kosher salt
  • 1/2 Tsp ground black pepper
  • 1 Tbsp onion powder
  • 2 Tbsp corn starch
  • 1/2 Tsp oregano
  • 1 Tsp Chipotle powder
  • 1/2 Tsp ground coriander


Combine everything. I use a jar, it’s easier to mix the spices up and you can store the mix in it.


Pico De Gallo

  • 2 medium tomatoes, diced
  • 2 cloves of garlic, finely diced
  • 1 lime, juiced
  • 2 jalapeno, finely diced
  • 5 green onions, finely chopped
  • 1/2 bunch of cilantro, between 1/4 and 1/3 a cup or to taste
  • 1 Tsp sea salt
  • 1/2 tsp ground black pepper


Combine all the ingredients in a medium bowl. The longer you let it set in the refrigerator the better the flavor.


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