Recipes // Side Dishes // Gold Medal Sizzling Fajitas

Gold Medal Sizzling Fajitas


Adapted from Paula Deen's original Gold Medal Sizzling Fajitas recipe

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Difficulty: Easy


  • 1 tablespoon plus two teaspoons canola oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon hot sauce
  • 1/2 teaspoon salt, divided
  • Freshly ground black pepper
  • 1 1/2 pounds skinless chicken breast, or peeled and deveined shrimp
  • 1 medium onion, halved and sliced lengthwise
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 8 (8-inch) whole-wheat flour tortillas
  • 1 cup salsa, for topping
  • 1/2 cup plain nonfat Greek yogurt
  • Lime wedges, to garnish


  1. In a heavy duty resealable plastic bag, combine 1 tablespoon of oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, 1/4 teaspoon of salt, and pepper to taste; add chicken or shrimp.  Seal and toss the bag around to coat.  Marinate in the refrigerator; 20 minutes for chicken, 15 minutes for shrimp.
  2. Place onions and peppers in a large bowl and toss with the remaining 2 teaspoons oil, 1/4 teaspoon salt, and pepper to taste; set aside.
  3. Preheat your cast iron servers in a preheated 400°F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. 
  4. Heat the outside grill or a large indoor grill pan to medium-high heat.  Remove chicken or shrimp from the marinade and place it on the hot grill.  (Discard the marinade.)  Cook chicken until no longer pink in center, about 5 minutes per side, and shrimp until pink but still barely translucent in center, about 2 minutes per side.  Slice chicken into strips.  Tent with foil and keep warm.
  5. Transfer onions and bell peppers to a grill basket and grill, turning occasionally, until crisp-tender and blackened along the edges, about 5 minutes.
  6. Wrap tortillas in foil and warm them in the oven with the servers for 15 minutes.
  7. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the chicken or shrimp and grilled vegetables on them.  They will immediately start to sizzle from their fat and moisture.  Serve immediately with warm tortillas, salsa, yogurt, and lime wedges.

Per serving made with chicken (1 tortilla with 2 ounces chicken, 2 tablespoons salsa and 1 tablespoon yogurt): 330 calories, 8 g fat (1 g saturated, 0 g trans), 45 mg cholesterol, 400 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein.

Per serving, made with shrimp (1 tortilla with 3 ounces shrimp, 2 tablespoons salsa, and 1 tablespoon yogurt): 330 calories, 8 g fat (0.5 g saturated, 0 g trans), 130 mg cholesterol, 480 mg sodium, 33 g carbohydrate, 4 g fiber, 24 g protein.

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