August 18 is National Fajita Day and our team loves fajitas — especially easy one-pan fajitas! This Tex-Mex meal is so easy to make in a wok, on a sheet pan in the oven, in your air fryer or sautéed on the stove top.  All it takes is some strips of meat and your favorite veggies to make this delicious anti-inflammatory one-pan fajitas meal.

Popular meats used in fajitas include chicken and beef, or you can use tofu or vegetables instead of meat.  In restaurants, the meat is usually cooked with onions and bell peppers but feel free to add your vegetables of choice. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese and diced tomatoes. Since we’re cooking for an anti-inflammatory lifestyle, we will exclude the cheese and sour cream.  There are plenty of other flavors going on, you won’t even miss those.

Often, you’ll see fajitas served with corn or flour tortillas. Let’s stick with the best anti-inflammatory foods and wrap our fajitas in napa cabbage leaves or just eat them with a fork, unwrapped.


One-Pan Fajitas                                                                              

Servings:  4

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  • 3 Tbsp avocado or olive oil, divided
  • 3 bell peppers (any color), seeds removed, sliced
  • 1 yellow onion, thinly sliced
  • 1 ½ lb chicken breasts or flank steak, sliced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • ½ tsp coriander
  • 1/8 tsp cayenne pepper, or to taste
  • 1 lime (optional)
  • Bragg Liquid Aminos, coconut aminos or tamari soy sauce (optional)
  • Crisp napa cabbage leaves (optional)

Oven Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl toss 1 Tbsp oil with the bell peppers and onions. Spread the peppers and onions evenly across a baking sheet.  Place in the oven for about 8 minutes.
  3. In the same bowl, combine the remaining oil, chicken/steak, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander and cayenne pepper.
  4. Remove the sheet from the oven and drain off any excess liquid. Add the chicken, making sure to separate the pieces from each other.
  5. Return to the oven and bake for 15 – 20 minutes or until the vegetables are roasted and the fajitas are golden brown.
  6. Remove and squeeze lime juice or drizzle Bragg Liquid Aminos over top if desired.
  7. Serve on a plate or wrapped in napa cabbage leaves.

Air Fryer Instructions

  1. Preheat air fryer to 400°F.
  2. Chop the veggies and chicken/steak into small bite-size pieces and transfer to a large mixing bowl.
  3. Add the oil and seasoning to the bowl and toss to combine.
  4. Add the chicken and veggies to the preheated air fryer and cook for 10 minutes, shaking halfway, or until the chicken and veggies are charred and chicken is cooked through. If your air fryer is small, you may have to cook them in 2-3 batches.
  5. Remove and squeeze lime juice or drizzle Bragg Liquid Aminos over top if desired.
  6. Serve on a plate or wrapped in napa cabbage leaves.

Pro Tip

  • If you are using steak and like it medium or medium-rare, add the steak to the air fryer or oven half way through cooking.  Use a thermometer to check the internal temperature to your liking.


Air Fryer (one-pan) Steak Fajitas

Servings: 2-3

One-pan air fryer fajitas
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  • 2 Tbsp olive or avocado oil
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1/2 medium yellow onion, sliced into strips
  • 1 large bell pepper, any color, sliced into strips
  • 1 lb skirt or flank steak, sliced into strips
  • Crisp napa cabbage leaves (optional)


  1. In a large mixing bowl make the seasoning by mixing oil, chili powder, garlic powder, oregano, ground cumin, salt and pepper until well combined.
  2. Add onions, peppers and steak to the bowl, turning until well coated.
  3. Line the air fryer basket with perforated parchment paper. Add ingredients to the basket.  Air fry for 5 minutes at 390°F. Remove the basket and shake to ensure even cooking.  Continue to air fry for an additional 4 minutes.
  4. Serve on a plate or wrapped in napa cabbage leaves.

Pro Tips

  • Prepare 12 oz cauliflower rice with salt, pepper and garlic powder if you like rice with your fajitas.
  • Top with guacamole (see recipe below), sliced jalapeno peppers, diced tomatoes, salsa (no added sugar), homemade sour cream or any other favorite anti-inflammatory topping you enjoy.


If you like guacamole with your one-pan fajitas, try this simple anti-inflammatory recipe.

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Anti-Inflammatory Guacamole


  • 1 large ripe avocado, peeled, pitted and mashed
  • 2–3 Tbsp onion, minced
  • 1 clove garlic, minced
  • 2 Tbsp jalapeno peppers, minced
  • 1 ½ Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro


Mash together the avocado with the rest of the ingredients.  Adjust seasonings to taste.


Want free anti-inflammatory recipes, downloadable resources and efficiency tips and tricks from a professional chef?  Of course you do!  Click here for the secret sauce! 


Get The Official Anti-Inflammatory Foods List Here