Reviewed: May 6, 2012

Even my husband, who is not a fan of Mexican food, likes this recipe! I took the advice of another reviewer and added sliced portabella mushrooms to the onions and pepper. Serve with shredded Mexican cheese blend, salsa, sour cream and shredded lettuce. Very good!

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Reviewer:

NancyW

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Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Macedon, New York, USA

Reviewed: Mar. 3, 2012

Confession - I made these with chicken. The seasoning is awesome. I added a little cumin, and a little chicken broth to keep it saucy. Super delish!

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Feb. 10, 2012

After reading reviews I cut back on the cayenne by half, it still had a pretty good kick, but it was tasty!

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Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Stillwater, Oklahoma, USA

Reviewed: Jan. 26, 2012

I do not like venison unless it doesn't taste "gamey". I've tried several venison recipes but this one is the bomb! I can't wait to have it for supper again.

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Reviewer:

thunderwoman

Cooking Level: Expert

Home Town: Saucier, Mississippi, USA

Reviewed: Jan. 11, 2012

I never thought of making fajitas with venison. I did marinate my venison all night in some teriyaki and Worcestershire sauce. I also cut up some mushrooms and threw in a pound of shrimp...wow sort of like a surf and turf fajitas. Anyway I'll certainly be using all the back-strap my brother gives me to make more fajitas.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 19, 2011

First time ever cooking venison. Added alittle extra seasoning cause of the type of deer n marinated with everything for longer looks good n tastes as good. And added worcestershire sauce meats so tender..so proud of myself...

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Reviewer:

Sgarbe0702

Reviewed: Oct. 20, 2011

added 1/4 teaspoon chili powder and 1/4 teaspoon cumin and it is outta this world. Made with queso (salsa (rotel) and melted cheese (velveeta)) and had nachos too. My 3 year old can't hold tacos but loves nachos! Eat with a cold beer and top with favorite toppings!

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Reviewer:

EastSidePK

Home Town: Marysville, Michigan, USA

Reviewed: Oct. 14, 2011

As other reviewers have stated, this is a great way to use venison. I used the fajita seasoning as a dry rub let it sit, then slipped it in my traditional fajita marinade to chill overnight. (As the first time I tried this recipe it was a bit dry just using the rub...might have been the cut of venison I had used as well). Came out extremely flavorful as I cooked down the marinade with the onions and peppers. This will definitely go into the rotation again once our freezer is stocked again. Thank you kellyb for sharing!

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Aug. 20, 2011

This is an amazing seasoning recipe. I keep some made up and handy for all types of things. It is an excellent addition to the quick and easy green chile enchilada recipe! This is also great sprinked on nachos! Also if you find it too spicy, cut the cayenne back to 1/4 tsp. We have fajitas twice a month!

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Reviewer:

Candace

Reviewed: Aug. 12, 2011

I love this recipe and make it often, but I also recommend reducing the cayenne pepper by 1/2. I usually prepare the meat and slice the veggies the day before so when I come home from work all that is left to do is cook it.

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