The Best Fajita Bar Ideas and Toppings
This Fajita Bar is the most delicious build-it-yourself dinner that everybody from the pickiest kids to the hungriest adults will love.
We’re firmly in the “I do it myself!” stage of toddlerhood. Including at the dinner table, where my daughter insists on serving herself.
This is great, because this is how little humans learn table manners! So I definitely want to encourage it as much as I can. One of the best ways I’ve found to do this is by serving platter meals.
One of my favorite dinners lately is a fajita bar. Whether you have multiple proteins and allllll the fajita toppings, or choose just a few that you love best, it’s a great way for everybody to customize their plate.
Instead of filling up your counter space, you can create a large board of all your favorite fajita staples and place it in the center of the table, and have everyone gather around.
Your taco Tuesday will be forever changed after creating this fajita platter.
Fajita bar ideas – proteins:
- chicken – probably the most popular fajita protein. This chicken fajita recipe cannot be beat.
- steak – These flank steak fajitas make two servings, perfect for when the adults want steak but the kids want chicken. Or, make a batch or two of grilled steak using my flat iron steak marinade for more servings. I also love this steak on steak tostadas.
- shrimp – use my shrimp fajita recipe to add some seafood to your fajita platter!
- vegetarian – keep it meatless with my vegetarian fajitas, which are a mixture of mashed and whole beans.
The easiest way to make the meat for a fajita bar:
Did you know that many Mexican grocery stores will sell steak and chicken that is already marinated?
All you need to do is take it home and cook it, and add your favorite fajita toppings! It’s my favorite tip for making delicious fajitas for this fajita bar in the easiest way possible.
What to pair with fajitas:
Before we talk fajita toppings (my favorite part), let’s chat about the other fajita bar ideas that make this board a meal.
First of all, you will obviously need tortillas (unless you are serving this as a fajita BOWL bar, which is cool, too).
I definitely prefer flour tortillas for a fajita bar (I’ll either warm them quickly in the microwave or wrap them in foil to warm the in the oven).
But if you love corn tortillas, or have some left over from General Tso cauliflower tacos, you can certainly use those as well.
For fajita platter sides, I like to serve refried beans (buy a can and warm it up!) and Mexican rice (I usually buy a box but homemade is great when you have time) with the fajitas.
And if I’m feeling super ambitious, I’ll make elote corn salad as a fajita side dish as well!
Don’t forget dessert! The easiest ever would be frozen churros (heated up, of course) and a batch of my microwave caramel sauce for dipping.
The best fajita bar toppings:
- vegetables – see my fajita veggies post for the best way to make them without a seasoning packet!
- pico de gallo or salsa – I usually just buy this, but sometimes I’ll get fancy and make the pineapple salsa from my grilled sockeye salmon recipe, because it’s good as a fajita topping, too!
- pickled jalapeños – spice things up, or not. These are an optional fajita bar idea.
- guacamole and/or sliced avocado – you can use my favorite roasted red pepper and onion guacamole recipe, use store-bought guacamole, or simply slice up some ripe avocado for fajita toppings.
- chopped onion – I know there are also onions in the fajita veggies, but we’re onion lovers around here, and I love a sprinkle of chopped raw onion, too!
- cotija cheese – Crumbly, salty cotija cheese is so good as a fajita bar topping, but shredded Monterey Jack is also a great choice for this fajita bar.
- cilantro – I love the herby freshness that cilantro adds to fajitas and Asian nachos. One of my favorite fajita toppings!
- limes – We always serve our fajitas with lots of lime wedges for squeezing lime juice over everything.
Make it extra festive with some fun drinks:
- 1-1/2 pounds total cooked fajita-style chicken, steak or shrimp, and/or vegetarian fajitas
- 12 small flour tortillas, warmed
- 1 can (16 ounces) refried beans, warmed
- 2 cups prepared Mexican rice
- 1 batch fajita veggies
- 1 cup prepared guacamole and/or 1 ripe avocado, sliced
- 1 cup prepared pico de gallo or salsa
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro leaves
- 1/2 cup chopped onion
- 2 limes, cut into wedges
- Arrange refried beans, Mexican rice, fajita veggies, guacamole, pico de gallo and cotija cheese in small and medium bowls on large platter.
- Fill the rest of the platter with the cooked proteins, tortillas, cilantro, onions and lime wedges.
- Let each person assemble their own fajitas!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 997Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 208mgSodium: 1526mgCarbohydrates: 92gFiber: 13gSugar: 5gProtein: 90g
Nutritional information for this recipe will vary greatly depending on what you include in your fajita bar and how it is prepared. This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.