Fajita, NFS
Common food
Photo: Wikipedia
Fajita, NFS (Not Further Specified) refers to the sizzling, seasoned strips of meat—typically beef or chicken—served as the core of the iconic Tex-Mex dish. It boasts a savory, slightly smoky flavor from cumin and chili spices, with a tender yet chewy texture from the seared meat. Nutritionally, it provides a solid protein punch (11.7g per 100g) with a moderate calorie count of 219 kcal.
💚 Why it's loved
People love fajitas for the interactive, theatrical experience of the sizzling platter and the customizable assembly of tacos. The bold, savory-spice flavor profile and the satisfying contrast of tender meat with fresh toppings make it a crowd-pleasing favorite.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the high sodium content from seasoning blends and marinades, which can be problematic for those managing blood pressure. To counteract this, rinse the cooked meat lightly or use low-sodium seasoning mixes, and balance the meal with potassium-rich foods like avocado or beans.
Key benefits
- Good source of complete protein for muscle maintenance.
- Provides iron and B vitamins, especially from beef.
- Relatively low in sugar (2.44g per 100g).
- Can be part of a balanced meal when paired with vegetables and whole grains.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'fajita' comes from the Spanish 'fajita,' meaning 'little belt' or 'sash,' originally referring to the skirt steak cut used by Mexican ranch workers in Texas.
Full nutrition (scales with serving)
| Water | 57.8 g |
| Energy | 219 kcal |
| Protein | 11.7 g |
| Total lipid (fat) | 11.0 g |
| Carbohydrate, by difference | 18.0 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 54.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 190 mg |
| Sodium, Na | 455 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 16.1 ug |
| Vitamin C, total ascorbic acid | 23.9 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 41.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 58.0 ug |
| Choline, total | 24.4 mg |
| Vitamin B-12 | 0.51 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 196 ug |
| Carotene, alpha | 4.0 ug |
| Cryptoxanthin, beta | 53.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 45.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.2 ug |
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.81 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.32 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 32.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What cut of meat is traditionally used for fajitas?
The traditional cut is skirt steak, prized for its flavor and ability to absorb marinades. However, flank steak, chicken breast, or even shrimp are common modern variations.
How do I get the characteristic 'sizzle' at home?
Use a very hot cast-iron skillet or griddle. Cook the meat in a single layer without overcrowding the pan to ensure a good sear and that classic sizzling presentation at the table.
Are fajitas gluten-free?
The meat itself is typically gluten-free, but pre-made seasoning mixes or marinades may contain wheat-based thickeners or soy sauce. Always check labels or use certified gluten-free spices.