These Blackstone fajitas are simple, flavorful, and crowd-pleasing. Whether you cook them with shrimp, chicken, steak, or vegetables, fajitas on the Blackstone deliver sizzling flavor and beautiful color—perfect for summer barbecues, backyard gatherings, the 4th of July, or an easy weeknight meal.
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The Blackstone griddle is ideal for fajitas because it gets everything hot and evenly seared, creating that sought-after balance of smoky char and juicy tenderness. Marinated proteins and slightly charred vegetables make a tempting aroma that fills the air and invites everyone to the table.
One of the best things about making fajitas on the Blackstone is the versatility. You can easily switch between chicken, steak, shrimp, or a vegetarian option like portobello mushrooms or marinated tofu. That flexibility makes this recipe great for mixed groups and picky eaters alike.
Serve your fajitas with classic accompaniments—lime, cilantro, sour cream, pico de gallo or salsa, avocado, shredded cheese, and warm tortillas—and let guests build their own. This interactive approach is fun for gatherings and keeps everyone involved.
Why Blackstone fajitas are the best!
These fajitas are ready in under 20 minutes, which makes them an excellent option when you need a fast, impressive meal. The bright peppers and onions add vivid color, while the seared protein brings deep, savory flavor.
The Blackstone method also makes it easy to cook multiple components at once, so you can keep proteins and vegetables separated or combine them as they finish. The result is a visually appealing and delicious meal that’s perfect for serving a crowd.
Ingredients
Blackstone Fajitas
- Steak, chicken, or shrimp (thinly sliced)
- Onions: Sweet onions work well.
- Bell peppers: Any color or a mix for vibrant presentation.
- Fajita seasoning: Use a store-bought packet or the homemade blend below.
- Oil: High-heat oils (vegetable, grapeseed, safflower, peanut, or canola). Olive oil is acceptable but not ideal for very high heat.
Fajita Accompaniments
- Lime, cilantro, sour cream, tortillas, pico de gallo or salsa, avocado, shredded cheese
How to make fajitas on the Blackstone
- Preheat the Blackstone griddle (flat top) to medium-high heat.
- In a large bowl, place thinly sliced steak, chicken, or shrimp. Drizzle with 2 tablespoons of oil and toss with 3 tablespoons of fajita seasoning until evenly coated.
- In a separate bowl, add thinly sliced bell peppers and onions. Drizzle with 1 tablespoon of oil and sprinkle with 1 tablespoon of fajita seasoning, then mix to coat.
- Generously oil the griddle surface—use a squirt bottle or a spatula to spread the oil evenly.
- Arrange the seasoned protein in a single even layer on one section of the griddle.
- Place the sliced peppers and onions in a separate section, also in a single layer.
- Cook undisturbed for about 4–5 minutes, then flip or stir. Continue cooking another 4–5 minutes, stirring as needed, until the protein is cooked through and the vegetables are slightly charred. Remove items as they reach doneness since proteins and vegetables may finish at different times.
- Transfer to a serving platter and enjoy with lime, cilantro, sour cream, tortillas, pico de gallo or salsa, avocado, and shredded cheese.
Homemade Blackstone fajita seasoning
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt to taste
FAQ and Blackstone tips
Popular toppings include fresh guacamole, salsa, sour cream, shredded cheese, chopped cilantro, and a squeeze of lime. Mix and match to suit your guests’ tastes.
Yes. Marinated tofu, portobello mushrooms, or a mix of vegetables like zucchini, bell peppers, and onions make excellent vegetarian fajitas.
Soft flour tortillas are a common choice for their pliability, but corn tortillas are a great gluten-free and more traditional alternative.
Make sure the griddle is well-oiled before adding vegetables. Spread a thin, even layer of oil with a brush or folded paper towel to reduce sticking.
Blackstone recipes
- Blackstone Smashed Cinnamon Rolls
- Blackstone Bacon
- Blackstone Smash Burgers
- Blackstone Pancakes on Griddle
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Blackstone Fajitas
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Equipment
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1 Blackstone
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1 spatula
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1 squirt bottle (for oil)
Ingredients
Blackstone Fajitas
- 2 pounds steak, chicken, or shrimp (thinly sliced)
- 1 large onion, halved and thinly sliced
- 2 bell peppers, thinly sliced
- 4 tablespoons fajita seasoning (packet or homemade)
- 4 tablespoons oil (vegetable, canola, or olive)
Fajita Accompaniments
- lime, cilantro, sour cream, tortillas, pico de gallo or salsa, avocado, shredded cheese
Instructions
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Preheat Blackstone griddle to medium-high heat.
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Toss thinly sliced protein with 2 tablespoons oil and 3 tablespoons fajita seasoning until evenly coated.
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Toss sliced peppers and onions with 1 tablespoon oil and 1 tablespoon fajita seasoning.
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Oil the griddle generously and spread with a spatula or squirt bottle.
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Spread the protein in a single even layer on the griddle.
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Place the peppers and onions in a separate section on the griddle in an even layer.
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Cook undisturbed about 4–5 minutes, flip or stir, then cook another 4–5 minutes until protein is cooked and vegetables are slightly charred. Remove each component as it finishes cooking.
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Serve with lime, cilantro, sour cream, tortillas, pico de gallo or salsa, avocado, and shredded cheese.
Notes
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt to taste