One Pan Fajitas

by Barry Lewis

Prep time
10 mins
Bake time
30 mins


Dry rub

Black pepper

1 tsp garlic powder

1 tsp onion powder

1tbsp smoked paprika

1tsp fennel seeds

1tsp mustard seeds

½ tsp chilli flakes

1tsp ground coriander

Good pinch of salt & pepper

Base mix

1 onion, thinly sliced

1 red onion, thinly sliced

2 peppers, sliced thinly

250g raw prawns

3 pineapple rings, sliced and drained

250g rump steak, cut in small chunks

½ lime cut into small wedges

Good handful of freshly chopped coriander


1tsp honey

More chopped coriander, Salsa and sour cream to serve

Small pack of soft tortillas

This is my little formula i’ve been putting together for weeknight dinners with the family recently to make super easy fajitas. It really helps to mix up what we are having as it’s super flexible and also just one pan! The ingredients i’ve used above are literally what I wanted to use and had around the house so you don’t need anywhere near as many….. plus you don’t have to make your own dry rub, you may have a sachet of fajita seasoning for example. The main thing is you can grab whatever spices you have and make your own, that’s the fun part!

When it comes to meats make sure they are ones that will cook in 30 minutes and sliced into small bite size pieces – chicken, pork, beef, fish etc it’ll all work… and for veggie options, try using some par-boiled cauliflower and rub the seasoning into that, serving with more chunky vegetables like courgettes plus adding more textures like halloumi cheese! Just play around with it!

I have a simple formula that we have been using – Forage, Mix, Bake, Enhance, Yum! Follow this and adapt to your liking.

Forage – grab all your ingredients to use, search your cupboards for your choice of spice mix . Also prepare any fillings such as slicing meats into small pieces and make sure vegetables such as peppers and onions sliced thinly. As a note I think peppers and onions provide a really good solid base for fajitas with textures and colours.

Mix – With all of your dry seasoning mix, work this together into a bowl to create your spice mix tweaking to your liking. If you have chunky things like seeds, use a mortar and pestle or bash in a bag with a rolling pin. Grab all of your prepared ingredients into a bowl, shake over your seasoning and mix gently to cover so it is properly stained.

Bake – Scatter the vegetables and meats on the tray, make sure they are not on top of each other too much to help them cook. Bake for 30 minutes giving it a stir halfway through at 180c/160 fan or equivalent.

Enhance – This stage is optional but after 30 minutes of baking, I mix in some coriander plus a little honey – this just takes the flavour up a notch! Also push the filling to one side and wrap the tortillas in foil. Bake for 4-5 minutes to warm through the tortillas.

Yum – Serve the fajitas warmed with your favourite toppings such as salsa and sour cream plus some more freshly chopped coriander.

As I say, just follow the formula and this will get you by! I made them surf n turf style, but just some chicken will be absolutely fine, it’s all about opening it up to experimentation. Enjoy!