Celebrate National Fajita Day with this delicious recipe to make the the yummy Mexican dish

Fajitas — the sizzling, savory staple of Tex-Mex cuisine — are far more than seasoned, grilled meat, onions and peppers wrapped in tortillas. Behind the smoke and spice lies a rich history that blends cowboy culture, Mexican culinary traditions, and frontier innovation along the Texas-Mexico border.

The dish can be traced back to the 19th century in southern and western Texas, where Mexican ranch workers — known as vaqueros — played a vital role in cattle operations. As part of their wages, these cowboys were often given the less desirable cuts of beef: the diaphragm (called faja in Spanish), skirt steak, entrails... These parts, which were considered scraps by ranch owners, were transformed by the vaqueros into flavorsome dishes through resourcefulness and culinary tradition.

The faja, in particular, was a tough, fibrous cut that demanded special preparation. To soften it, the vaqueros learned to marinate it, grill it over open flames, and slice it into thin strips to make it easier to eat. This method not only tenderized the meat but also enhanced its smoky, savory flavor. The grilled strips were eaten on their own or wrapped in flour tortillas — giving rise to one of the earliest versions of what we now know as fajitas.

Since then the humble fajita has been endlessly customized with an array of extra ingredients including grilled chicken, black beans, spicy hot sauce, guacamole, shredded cheese, sour cream...

Early 70s: Fajitas gain worldwide recognition

By the 1970s, fajitas were widely available in restaurants up and down the land — transformed from a regional specialty into a nationally recognized Tex-Mex classic.

In 2016, the restaurant chain On the Border Mexican Grill & Cantina coined National Fajita Day, celebrated every August 18. While the traditional fajita recipe has remained largely consistent over the years, today’s versions often feature more refined ingredients and cooking techniques.

So what better way to celebrate National Fajita Day than making some homemade ones for family and friends - here, we share with a you a recipe for Chicken fajitas.

Marinade the meat

The first step is to season and marinade the chicken. In a bowl, add the fajita seasoning mixture, lime or lemon juice. The the chicken breast to the bowl, coating both sides. Cover and refrigerate for four hours, occasionally turning the meat to ensure it is evenly coated.

Once the flavors have seeped in, remove from the fridge. Heat a skillet with olive oil and sear the meat on each side for 7 to 8 minutes. Once cooked (the outside should be brown and crisp, juicy on the inside), remove the chicken breasts from the pan and let them rest for 10 minutes before slicing into bite-sized strips.

Slice the peppers and onion into julienne strips. Sauté in the same skillet and oil used for the chicken breast, cook until tender and caramelized.

Mix the chicken and vegetables together, add a squeeze of fresh lime juice and serve either as a filling inside a warm toasted fajita taco or wrap, or on top of a bed of Mexican rice, cilantro lime rice or even just plain white rice. Alternatively, try accompanying your fajita with a simple green salad or sweetcorn salsa.

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