The fajita (pronounced fa-hee-ta) is a popular dish in Tex-Mex cuisine featuring seasoned meat cooked along with peppers and onions and served with tortillas and condiments such as shredded cheese, lettuce, pico de gallo, and sour cream. Although the term “fajita” originated in the Texas ranch lands in the 1930s as a dish made with skirt steak over a campfire, the dish we now know did not make an appearance on Tex-Mex restaurant menus until the latter part of the 20th century. Today, fajitas are made with more than just skirt steak and can feature chicken, shrimp, vegetables, and fish. Our Fajita Junction will find many many uses in your kitchen endeavors.

While taco and fajita seasonings have common ingredients, they differ in terms of acidity and spice levels. In fajita recipes, seared meat and fresh vegetables take center stage. That means the seasoning needs to be robust but not overly spicy, with more bright and tangy flavors from lime juice. Tacos are typically made with slow-cooked meat, which doesn’t require acidity. So taco seasoning has bolder flavors. That’s where the extra chili powder, smoked paprika, cayenne pepper and chili flakes come into play, to give it that extra kick.

But in all honesty, the two seasonings are quite interchangeable. It’s simply personal preference based on your flavor palate.