• Combine well and whisk thoroughly
• Chicken or Steak: 1–1½ Tbsp per pound
• Veggies: 2 tsp + olive oil before roasting
• Sheet-Pan Fajitas: 2 Tbsp total for a full pan
• Rice Boost: ½ tsp per cup of uncooked rice
• ¼ teaspoon cayenne pepper (optional, for gentle heat)

Turn Into Sauce

• Base Sauce (about ¾–1 cup)

  Whisk together:

  3 Tbsp of your fajita seasoning

  ¼ cup water or broth (chicken or veg)

  ¼ cup oil (olive or avocado)

  2 Tbsp tomato paste (or ketchup in a pinch—no judgment)

  2 Tbsp lime juice or apple cider vinegar

  1 tsp sugar or honey (optional but very on-brand)

  Optional: ¼ tsp cayenne for gentle heat

  Whisk until smooth. If it looks like a pourable taco-night gravy, you nailed it.

  How to Use It

  Chicken or Steak: ¼ cup sauce per pound. Marinate 30 minutes or cook straight away.

  Sheet-Pan Fajitas: Toss meat + veggies with ⅓–½ cup sauce. Roast at 425°F until sizzling.

  Skillet Method: Brown protein first, add peppers/onions, then pour in sauce and simmer 3–5 minutes until glossy.

  Rice Boost: Add 1–2 Tbsp to the cooking liquid for sneaky fajita-style rice.

  Want It Thicker?

  Simmer the sauce 2–3 minutes before using—or stir in 1 tsp cornstarch + 1 Tbsp cold water and heat briefly.