Fajitas have evolved into a popular Tex-Mex dish that can be served with just about any meat, fish, seafood or vegetable. This versatile dish is a fun and sociable meal. Arrange all the meat, vegetables, condiments and tortillas on a large platter so that everyone can help themselves and assemble their customised fajita-filled tortilla. Don’t forget to provide lots of finger bowls and napkins!

There are three parts to this recipe:

  1. Making your own gluten-free fajita seasoning
  2. Making your own gluten-free corn tortillas
  3. Preparing and cooking fajitas

You can skip the first two parts if you are able to buy gluten-free fajita seasoning and ready-made corn tortillas. Go straight to preparing and cooking homemade fajitas

Homemade Gluten-Free Fajita Seasoning

An easy weekday dinner can be planned ahead by adding this FAJITA seasoning with a few tablespoons of olive oil to your favourite meat, whether it’s chicken, beef, pork or lamb. You can marinate it overnight or for a minimum of 30 minutes before cooking.


For one recipe:

  • 1 tablespoon cornflour
  • 2 teaspoons chilli powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon white sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper

For one jar:

  • 3 tablespoons cornflour
  • 2 tablespoons chilli powder
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon white sugar
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons cayenne pepper
  • 1 ½ teaspoons cumin powder
  • ½ tablespoon black pepper

Step-by-Step Instructions:

1. Mix all the herbs, spices and salt together in a medium bowl

2. Store them in a sealed glass jar

Keeps for 6 months, away from direct sunlight

Makes an exciting marinade for grilled/BBQ steaks too!

Homemade Gluten-Free Corn Tortillas


Without a doubt, homemade corn tortillas taste better than the store-bought variety.

Albeit, they do look rustic and not as perfectly round as the store-bought variety, but I can assure you that they taste amazing and are soft, heathier and cheaper.

Before you attempt this recipe, make sure you can buy Masa Harina, which is dried corn that has been soaked in calcium hydroxide and then finely ground to make Masa Harina, literally translated from Spanish as flour dough.

If you have a tortilla press, then you’ll have an easy time churning out perfectly round and even tortillas. Alternatively, a rolling pin will give you a larger, thinner shape, but be careful going too thin as the dough can rip easily on its way to the frying pan.

Homemade Gluten-Free Corn Tortillas Recipe

  • 450 g Masa Harina
  • Pinch of sea salt
  • 2 tablespoons olive oil
  • 500ml lukewarm water, plus 100ml extra while kneading

2 pieces of plastic from Zip Lock bags or baking paper cut in 20cm by 20cm squares

Step by Step Instructions

1. Mix the flour, salt and olive oil together.

2. Add half of the 500ml warm water. Mix and leave to rest for 10 mins.

3. Slowly add the remaining 250ml of water, kneading for 5 mins. If it feels too dry and crumbles while kneading, slowly add more water from the 100ml extra amount. You may not need to use all of it. Stop adding when you see no more crumbs and the dough feels soft and smooth.

4. Cover with a damp cloth to rest for 20 minutes.

5. Before rolling the dough into tortillas, cut out two squares of from either a zip lock bag or baking paper to use when rolling out or pressing the dough. This prevents the tortillas from sticking to the press or kitchen countertop.
6. Divide dough into 18 equal golf ball size portions.
7. One at a time, flatten a dough ball between the two zip lock bags either using a tortilla press or a rolling pin. The tortilla press will flatten it evenly, but if you would like your tortilla to be larger, than use the rolling pin to roll it thinner. Using a pizza cutter or knife, trim the edges if you prefer a tidy edge. Don’t make your tortilla too thin as it may tear easily when transferring it to the pan.

8. Heat the pan to medium-high heat. Do not add any oil or butter. It is important to have a dry heat to cook the tortillas.

9. Place a tortilla on the pre-heated pan and cook for no more than one minute and flip over to cook the other side for another minute. It should look slightly chargrilled. Try not to over-cook the tortilla, otherwise they will become hard and taste dry. Usually the first two attempts are the worst of the batch.

10. Cover the cooked tortillas in a tea towel to keep them warm and soft until ready to serve.

Makes 18 corn tortillas (approx. 15cm in diameter)

Should they go cold, sprinkle some water on the tortilla and zap them in the microwave for 15 seconds on high. This will bring them back to life.

You can freeze cooked tortilla by cooling them down completely, separating the tortilla with baking paper and wrapping the tortillas with foil. For extra measure, put this foil parcel in a plastic container to avoid them getting frostbite.

Homemade Fajitas
Once you have made or bought your fajita seasoning and corn tortillas, these fajitas will take you no more than 20 minutes to prepare, fry and plate up. If you fancy assembling all 18 tortillas on your own, allow another 15 minutes for this or better yet, get everyone to help out making their own.

For Frying:

  • 600g chicken breast or thigh sliced into thin strips – alternatively, pork schnitzel or beef strips – I recommend using flank or skirt
  • 3 tablespoons olive oil, plus 1 tablespoon for frying the vegetables
  • 3 tablespoons store-bought or Homemade Gluten-Free Fajita Seasoning
  • 1 each of red, yellow & green peppers, sliced into thin strips
  • 2 red onions, sliced
  • 2 garlic cloves, diced
  • 1 green chilli/jalapeño
  • Juice of 1 lime
  • 2 tablespoons gluten-free soy sauce (Tamari)

For Serving:

  • 2 avocadoes, sliced thinly
  • 100ml sour cream
  • 100g grated cheese (Cheddar/Monterey Jack style)
  • 1 lime, quartered
  • A handful of fresh coriander leaves
  • Store-bought chipotle sauce or any Mexican store-bought salsa (check the label for gluten-free ingredients)

18 store-bought or homemade corn tortillas

Step by Step Instructions

1. Add fajita seasoning to chicken pieces (or your chosen meat). Marinate for 30 minutes at room temperature.

2. Fry the peppers and onions on high heat for 5 minutes

3. Add the garlic & green chilli and cook for another 5 minutes

4. Remove to a plate while cooking the meat

5. Heat up the same skillet pan to high, add the meat pieces and fry quickly until just cooked through. Normally this takes less than 4 minutes if the meat is thin.
6. Add the soy sauce and lime juice to the pan towards the end and let this cook down for a minute.
7. Take the pan off the heat and cover to keep warm.
Assembling the Fajitas:

Everyone has their own way of assembling fajitas, but if you are new to fajitas, this is how I assemble mine:

1. In the centre of each tortilla, spread a teaspoon of sour cream.
2. Place several pieces of peppers and onions on top.
3. Place several pieces of meat on top.
4. Sprinkle some grated cheese on top – the cheese melts slightly as it comes in contact with the warm meat.
5. Add another teaspoon of sour cream.
6. Place two pieces of avocado on top.
7. Squeeze some lime juice over the avocado.
8. Garnish with some fresh coriander leaves.
9. Garnish with some spicy chipotle sauce or any Mexican store-bought gluten free salsa.

What dessert goes well with Fajitas? If you are trying to keep a Tex-Mex/Mexican theme, then I would suggest this classic and incredibly delicious chilled dessert Tres Leche Cake – translated as Three Milk Cake – this cake gets its name from the three types of milk – fresh cream, condensed milk and evaporated milk. These milks infuse the gluten-free sponge cake and create a super moist and tender texture.