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–+ servings
Venison fajitas on a cast iron fajita skillet with fresh salsa, sour cream and shredded cheese.

Make-Ahead Fajitas Texanas

Nate Ascher
A quick and easy make-ahead fajitas recipe ready to go for any occasion.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Course Main Dishes
Cuisine Mexican
Servings 2 -4

Ingredients
  

for the fajita

  • 1.5 lb venison steak sliced into thin strips
  • 2 bell peppers thinly sliced
  • 1 yellow onion peeled and sliced
  • 1 jalapeno optional

For the marinade

  • ⅛ cup of soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • ½ tbsp avocado oil
  • ½ tbsp apple cider vinegar
  • ½ tsp each of salt garlic powder and chili powder
  • ¼ tsp each smoked paprika cumin and pepper.
  • Pinch of cayenne and crushed red peppers. optional

Instructions
 

  • Place the steaks, peppers and onions in a ziplock bag.
  • Stir marinade ingredients in a small bowl or ramekin. Add it to the other ingredients in the ziplock.
  • For a make-ahead meal, place in the freezer flat side down.
  • If cooking right away, let it marinate for an hour first or overnight.
  • Add the contents to a piping hot skillet with a dash of cooking oil and flip with tongs every 30 seconds or so. Once the meat has reached the desired doneness, remove it from heat.
  • Serve directly on the fajita skillet with warm tortillas.
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.