Fajitas on a Blackstone griddle are a family favorite. Cooking at home is one of my top ways to celebrate holidays like Cinco de Mayo, and using the Blackstone has become my go-to. My only regret is not trying it sooner.
If you’re thinking about getting a Blackstone, do it. I use a 17-inch model when I camp or work on job sites, and a 36-inch on my back deck to cook for the family. Food just tastes better on a griddle, and cleanup is simple.
I own both a 17-inch (portable) and a 36-inch (home) Blackstone. If you’re new to griddles, check out my guide to learn the basics and how to choose the right size for your needs.
Ingredients For Fajitas:
- Meat – Use chicken, steak, shrimp, or pork. Cut the meat into small pieces so it marinates evenly.
- Tequila – Optional, but it adds flavor and can help tenderize the meat.
- Vegetable Oil
- Water
- Lime Juice
- Orange and Red Peppers
- Red Onion
- Minced Garlic
- Limes
- Fajita Seasoning – Use your favorite blend or adjust to taste.
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How To Cook Fajitas On The Blackstone Griddle:
For next-level fajitas, consider making your own tortillas with a tortilla press or keeping warmed tortillas in a tortilla warmer. If you’re serving a crowd, a warmer keeps tortillas soft and ready.
Marinate the meat: Place the cut meat in a bowl or resealable bag. Add seasoning, vegetable oil, water, tequila (if using), and lime juice. There’s no strict measurement—adjust seasoning to your preference. Allow the meat to marinate; for tougher cuts, marinate longer so the acid helps tenderize.
Prepare the vegetables: Cut peppers into quarters, then slice into long strips. Slice the red onion into similar lengths. Mince garlic and have limes ready for finishing.
Heat the griddle: Fire up your Blackstone and let it come to temperature. Re-oil the cooking surface to prevent sticking and promote even browning.
Cook the meat: Turn the heat down to medium-low and place the marinated meat on the griddle. Stir frequently with long spatulas to ensure even cooking and to break up any clumps.
Add the vegetables: When the meat is nearly done, mix the peppers and onion into the meat. Continue cooking until the vegetables are tender and the meat is cooked through.
Finish and clean: Remove the fajita mix and scrape the griddle clean while it’s still warm. Re-oil if you plan to toast tortillas on the griddle.
Toast tortillas: Butter both sides lightly and place the tortillas on the griddle until they develop light char marks and warmth.
Serve: Remove the tortillas and fajita mix, assemble with your preferred toppings, and enjoy.
How To Store Leftover Fajitas
Store leftover meat and vegetables in an airtight container in the refrigerator for up to three days. Let them cool before refrigerating to maintain quality and safety.
How To Reheat Blackstone Fajitas
Reheat on a flat top griddle over medium-low heat for best results. A skillet (nonstick or cast iron) or the microwave will also work.
Seasoning For Fajitas On Blackstone Griddle:
- Blackstone Taco & Fajita seasoning or your preferred fajita seasoning
- Old Bay or chili-lime seasoning for variation
- Taco seasoning or homemade taco blend
- Salt and pepper to taste
Toppings for Fajitas:
- Sour cream
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Mexican cheese
- Cilantro and green onion
- Shredded lettuce or cabbage
What To Serve With Fajitas:
- Smoked queso or a warm cheese dip
- Smoked refried bean dip or refried beans
- Mexican street corn or corn salad
- Mexican-style rice
Blackstone Fajita Recipes
- Chicken fajitas
- Steak fajitas
- Shrimp fajitas
Blackstone Griddle Recipes
From fajitas to fried rice and breakfast hash, a Blackstone is extremely versatile. I often repurpose leftover smoked meats into griddle meals for quick family dinners.
- Blackstone recipes collection
- Breakfast recipes for the griddle
- Grilled cheese and quesadilla ideas
- Fried rice and breakfast hash recipes
How To Make Blackstone Fajitas
Equipment
- Blackstone griddle
- Long spatulas
- Mixing bowls
- Knife
- Cutting board
Ingredients
- Meat (chicken, steak, shrimp, or pork)
- Vegetable oil
- Tequila (optional)
- Water
- Orange pepper
- Red pepper
- Red onion
- Minced garlic
- Limes
- Fajita seasoning
Instructions
- In a bowl or resealable bag, combine fajita seasoning, vegetable oil, water, tequila (if using), and lime juice. Adjust quantities to taste.
- Add the meat, seal, and refrigerate to marinate for at least two hours for best flavor and tenderness.
- Prepare vegetables: slice peppers into long strips and slice the red onion to match.
- Heat the Blackstone and lightly re-oil the surface to prevent sticking.
- Reduce heat to medium-low and add the marinated meat. Stir frequently for even cooking.
- When the meat is nearly done, add the vegetables and cook until they are tender and meat is fully cooked.
- Remove the fajita mix from the griddle and scrape the surface clean while warm. Re-oil if you plan to toast tortillas.
- Butter tortillas lightly and toast on the griddle until warmed and slightly charred.
- Assemble and serve with desired toppings.
Let us know how it was!