Chicken, Beef, Pork, Seafood or Fish Fajitas

Susan Nielsen

1 Rating
Fajitas are more delicious with Gabe's Original and Mama's Mediterranean marinade and spices as the seasoning. Marinated, baked, sautéed, fried or barbecued.


  • Packet of Gabe's Original Dressing & Marinade Spices and/or Mama's Mediterranean Spices
  • Chicken, pork, beef, seafood or fish of your choice
  • Red and green peppers
  • Tomatoes
  • Head lettuce or cabbage
  • Shredded cheese of your choice
  • Red or yellow onions (we recommend Walla Walla Sweet Onions!)
  • Avocados or guacamole dip
  • Flour or corn tortillas, hard taco shells or tortilla chips of your choice


  1. Blend Gabe's Original Dressing & Marinade Spices and/or Mama's Mediterranean Spices as a liquid dressing/marinade per package instructions. For fajitas, we recommend a flavored oil and apple cider vinegar for a tangy + savory flavoring (vegetable oil works great too).
  2. Cut chicken, pork, beef into strips. Depending on the seafood or fish, you may be able to leave those whole for marinating, but large pieces of fish should be cut into strips.
  3. Place meat, fish or seafood into a bag or container that seals tightly and cover with Gabe's Original or Mama's Mediterranean marinade (about 1/4 to 1 cup should be enough). This replaces any other fajita seasoning you might otherwise use.
  4. Refrigerate in sealed marinade bag or container for at least 30 minutes, turning/shaking once to coat well. If marinating longer, turn more times (if marinating overnight, turn 2-3 times and keep refrigerated until cooking).
  5. Chop and prepare other fajita ingredients above to fry, bake, barbeque or sauté. You can use Gabe's Original or Mama's Mediterranean dressing/marinade to cook the peppers and onions in on the stove or marinate veggies too (in a separate bag or container than the meat/fish/seafood) and BBQ, sauté or bake.
  6. Chop lettuce, cabbage and tomatoes, slice avocados and shred cheese and place into separate bowls.
  7. In separate pans, cook the meat at the same time as the veggies on the stove, BBQ or oven. If you want it to sear and sizzle (like in the restaurants!), you'll need to use higher heat for the griddle, pan, oven or BBQ.
  8. Discard all marinade from bag or container (do not reuse marinated liquid to cook or serve).
  9. Cook all ingredients thoroughly before removing from heat, placing into separate serving bowls.
  10. Drizzle more Gabe's Original or Mama's Mediterranean dressing and marinade on individual servings inside tortilla or shell if desired. Add Mama's as a dry spice while cooking to add a spicier kick to the main ingredients (start with 1-2 teaspoons to taste).
  11. Create your own Fajita entrée by combining whatever ingredients you select for a fantastic Fajita Night!


You can use Gabe's Original or Mama's Mediterranean dressing/marinade as a base for cooking the peppers and onions on the stove. Or marinate veggies in bag or container ahead of time (in a separate bag or container than the meat/fish/seafood). BBQ, sauté or bake with marinade.

Use Mama's Mediterranean Spices as a dry spice to add a spicier flavor to ingredients while cooking. Stir or shake before using to thoroughly mix the eight ingredients in the spice packet. This spice has dried habanero peppers included, so start with 1-2 teaspoons and taste test before adding more.

You can also prepare a Fajita salad with this recipe and ingredients by using the lettuce as a base for all other ingredients. Add Gabe's Original or

Mama's Mediterranean as a dressing atop your Fajita Salad.

This recipe is great adapted for burritos, enchiladas, taco bake, Mexican casserole or other Mexican/Latin American recipes using a tortilla, taco shell or tortilla chips as an ingredient.

Do not reuse marinade liquid used in bag or container while marinating ingredients.

Keep eating boldly and deliciously with 50 Years of Gabe's Gourmet Goodness in every bite!