Jun 09 2026
Restaurants›Jimmy Buffett's Margaritaville›Fajitas Recipe

Fajitas Recipe

Inspired by Jimmy Buffett's Margaritaville
Time1h
Serves4

Marinated in our signature seasoning blend. Grilled pepper and onions, pico de gallo, sour cream, guacamole and mixed cheese served with warm flour tortillas.

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Ingredients

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Fajita Marinade

Fajitas

Toppings

Method

Marinating the Meat

  1. 1

    Prepare the Marinade

    In a bowl, mix together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and paprika until well combined.

  2. 2

    Marinate the Meat

    Place the chicken or beef strips in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

Preparing the Vegetables

  1. 3

    Slice the Vegetables

    While the meat is marinating, slice the bell peppers and onion into thin strips.

  2. 4

    Prepare for Grilling

    Set aside the sliced vegetables and prepare your grill or skillet for cooking.

Cooking the Fajitas

  1. 5

    Grill the Meat

    Preheat the grill or skillet over medium-high heat. Remove the meat from the marinade and discard the marinade. Grill the meat for about 5-7 minutes per side, or until fully cooked and internal temperature reaches 75°C (165°F) for chicken or 70°C (160°F) for beef.

  2. 6

    Cook the Vegetables

    In the same skillet or on the grill, add the sliced bell peppers and onions. Cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred.

Serving the Fajitas

  1. 7

    Warm the Tortillas

    While the meat and vegetables are cooking, warm the flour tortillas in a separate pan or microwave until pliable.

  2. 8

    Assemble the Fajitas

    Slice the grilled meat into strips and serve with the grilled peppers and onions. Add pico de gallo, sour cream, guacamole, and mixed cheese on top. Serve with warm tortillas on the side.

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