Oster® Blog

Article Image

Celebrate Cinco de Mayo with Fajitas 

  • Quick & Easy Meals
  • Share

This May, celebrate Cinco de Mayo with sizzling fajitas fresh off of your Oster® Titanium Infused DuraCeramic™ Panini Maker & Grill. You can cook steak, chicken, shrimp, vegetables and other ingredients quickly on the grill and then assemble in tortillas for a delicious dinner, whether you're serving a crowd at a Cinco de Mayo party or enjoying the holiday with a tasty dinner at home. 

Need some inspiration to treat your taste buds this Cinco de Mayo? Try the fresh and flavorful recipes below:

Lime-Cilantro Shrimp Fajitas 
You can make a restaurant-worthy glaze in just seconds by mixing lime with herbs and seasonings. Drizzle the sauce over cooked shrimp and tender vegetables, wrap it up and you've got a crowd-pleasing fajita. 


  • 2 pounds shrimp, peeled and deveined
  • 3/4 cup lime juice
  • 1 yellow onion, sliced 
  • 2 yellow bell peppers, sliced 
  • 2 green bell peppers, sliced
  • 3 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons minced garlic
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons minced fresh parsley
  • Tortillas 

Heat the Oster® Titanium Infused DuraCeramic™ Panini Maker & Grill to medium-high, and then place the shrimp on one side of the grill and cook. On the other side of the grill, add the sliced onion and bell peppers. Meanwhile, add the lime juice, sea salt, black pepper, garlic, cilantro and parsley to a large bowl and mix until combined. Once the shrimp are fully cooked and the vegetables are tender, add them to the large bowl and toss with the sauce until shrimp are completely coated. Distribute shrimp and cooked vegetables to tortillas and serve. 

Spicy Chicken Fajitas
Want to add a little kick to your fajitas this Cinco de Mayo? Up the ante with fiery grilled chicken and grilled jalapeños. Creamy sour cream and avocado cool things off a bit, but remember: If you can't handle the heat, get out of the kitchen!


  • 2 tablespoons cumin
  • 1 tablespoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 tablespoon black pepper
  • 3 teaspoon chili powder
  • 4-5 skinless chicken breasts, sliced thinly
  • 3 jalapeño peppers, sliced thinly
  • 2 red bell peppers, sliced
  • 1 red onion, sliced
  • 1/2 cup sour cream 
  • 2 avocados, sliced
  • Tortillas

Mix the cumin, cayenne pepper, sea salt, black pepper and chili powder in a large bowl. Heat the Oster® Titanium Infused DuraCeramic™ Panini Maker & Grill to medium-high. Place each chicken piece in the spice mixture, turning to coat, and then add the chicken to the grill and cook. On the other side of the grill, add the jalapeños. Cook jalapeños until charred, about 4-5 minutes. Remove from grill and then add the sliced bell peppers and onion to grill. Once chicken is fully cooked and the vegetables are tender, place a portion of chicken, vegetables and jalapeños in each tortilla. Top with a dollop of sour cream and a few avocado slices and serve. 

fajitasCelebrate Cinco de Mayo with some fajitas fresh off the grill.

Chipotle-Steak Fajitas
An easy, homemade chipotle sauce adds sweetness with a just hint of heat to steak fajitas. Add some fresh cilantro, crunchy cabbage and creamy cheese and you'll be celebrating Cinco de Mayo in festive style. 


  • 1 pound flank steak, sliced into thin strips
  • 2 green bell peppers, sliced 
  • 1 yellow onion, sliced 
  • 3 chipotles in adobo sauce, minced 
  • 1/4 cup plain Greek yogurt 
  • 1 cup sour cream 
  • 2 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 2 teaspoons black pepper
  • 1/4 cup minced fresh cilantro 
  • 2 cups shredded cabbage 
  • 1 1/2 cups Cotija cheese 
  • Tortillas 

Heat the Oster® Titanium Infused DuraCeramic™ Panini Maker & Grill to medium-high and add the steak to cook. On the other side of the grill, add the sliced bell peppers and onion. Meanwhile, make the chipotle sauce by mixing the yogurt, sour cream, garlic, lemon juice, sea salt and black pepper in a large bowl until combined. Once the steak strips are cooked through, distribute them among the tortillas. Add the vegetables once tender. Top tortillas with cilantro, cabbage and cheese, and then finish with a generous drizzle of the chipotle sauce. Serve. 

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.