Figuring out how much food to make or to order for a group or an event can be tricky. How do you gauge how much each person will eat? How do you plan for those who will eat more, or less, than the average person?
A single person at an event will eat about two to three fajitas. According to one caterer, the average fajita is about three ounces. This measurement adds to approximately six to nine ounces per person and it is often best to turn to a professional when thinking about feeding a crowd.
How does this approximation scale up though? Here’s how to get a feel for the amount of food you’ll need for your next big event.
Portion Size
The standard portion size for meat in the catering business is about two or three ounces. This, however, changes based on the type of dish as well as what sides there will be. For fajita meat, one portion size is three ounces, including the vegetables that make up part of the fajita.
This being said, many, if not all, catering services will have ideas of how much their food feeds. They will likely have options and ideas about what would be right for you and your event. These will often vary from service to service, so having your own idea is always a good idea as well.
When calculating how much filling to order for fajitas, go with nine ounces per person, due to the approximation that each person will eat two to three fajitas and each fajita has three ounces of meat. Airing on the side of caution is recommended for catering for an event. It is always nicer to have surplus food than to run out. When planning for the guests to eat three fajitas each, you are able to account for many different things.
However, with a tight budget, this might not be feasible. If this is the case, consider adding more sides to your menu as well.
If you only have one type of food at your event, you will need to have more of it for each guest. However, if you have more options, such as sides and nice drinks, you might be able to lower the cost of the main course by reducing the portion each guest receives.
Common sides or drinks
There are plenty of sides that pair well with fajitas. You can also put out options for guests to put inside their fajitas.
While fajitas are already loaded with meat and veggies and spices, the option of cheese, sour cream, cilantro, and fresh tomatoes can be a great addition to your meal. Toppings allow guests to curate their own meal and can keep them even happier because they are allowed to eat the food the way they desire. Toppings such as extra veggies and differing sauces let guests feel more free, even if they are limited by portion sizes or a specific number of fajitas allowed.
Regarding sides, rice and beans are an obvious, tried and true, side for any Mexican dish. Mexican rice, the red-tinged rice you often see in restaurants, is packed with flavors that pair perfectly with the spices found in fajitas. Black beans are also an easy classic. They are filing and often go a long way and are cheap in large quantities. These two would go perfectly with fajitas.
When adding sides, you are allowed to reduce the amount of the main dish, fajitas, that you order. Though it might not be by much, when adding heftier sides like rice and beans that are filling as well, you can approximate only two fajitas per person. This could be a big difference in price for your estimation.
When adding sides you are allowed to lessen the amount of the main dish, fajitas, that you order. Though it might not be by much, when adding heftier sides like rice and beans that are filling as well, you can approximate only two fajitas per person. This could be a big difference in price for your estimation.
Here are some other sides that work well with fajitas:
Mexican street corn: a delicious cob of grilled corn with mayonnaise, sour cream, chili powder, and Cotija cheese
Chips and salsa: differing salsas can really elevate your meal. You can make a very cheap and wonderful homemade version with just tomatoes, onions, and cilantro, or you can buy many different salsas. Spicy salsas with fruits like peach or mango are very popular. Pico de gallo is also a classic and just as delicious.
Chips and guacamole: this one is a no-brainer. Smooth and rich, this dip is perfect for any Mexican dish. You could even add it to your fajitas and it would still be delicious.
Refried beans: if black beans aren’t your favorite, or even if they are, refried beans are always a solid option to put on the table for a Mexican dinner. It could be spiced up with peppers or flavored with onions and spices. It’s a changeable and great side dish.
There are plenty of on-theme drinks you could serve as well.
Horchata: with its creamy cinnamon sugar spice, this drink is always a refreshing beverage. It is made with white rice and cinnamon and is much easier to make than it might seem.
Agua frescas: another simple yet fantastic beverage. It is simply fresh fruit, or berry, juice you desire and a little sugar and water. Its simple, but oh so refreshing.
Agua de Jamaica: this dark red drink is a version of agua fresca but, instead of fruit, it is made with hibiscus flowers. It has a floral smell that tastes sweet, but subtle.
Chicha Morada: while this drink isn’t Mexican, but Peruvian, it still deserves a spot on this list. It is similar to agua de jamaica due to its dark purple hue, but is instead made from dried purple corn. To make it, all you do is boil the corn in some water and add sugar. This is chicha morada in its simplest form, but a truly delicious version of the drink can have cinnamon, cloves, pineapple, and lime juice added to it.
Portion Table
Number of People
Two fajitas (6oz) per person:
Three fajitas (9oz) per person:
10 people
60oz (3.75lbs)
90oz (~5.5lbs)
25 people
150oz (~9.5lbs)
225oz (~14lbs)
50 people
300oz (18.75lbs)
450oz (~28lbs)
100 people
600oz (37.5lbs)
900oz (56.25lbs)
200 people
1,200oz (75lbs)
1,800oz (112.5lbs)
These amounts can change based on how much you feel is the appropriate amount to serve. However, it is often helpful to have a basic idea of how much you plan on having for each person at the event. From there, you can change and mold and add a safety count to any number you have.
Catered vs Homemade
Sometimes the biggest worry when planning for an event is also the first. Will you be catering for your event or will you be making all of your food yourself? The answer to this question is up to you, but here’s what you need to know in order to make an informed decision.
Think of how many guests you will have. By checking the chart above you can find how much, Fajita fillings you will need. If your numbers are on the lower side, it might be perfectly fine to have a few people help you and bang out all of the food by yourself. However, if your guest count is any larger than twenty-five people, I would not recommend attempting to make the food yourself.
There are a few reasons for this caution. One, of course, is the amount of food you would have to make and the time that would go into that. It is a hassle to prepare so much food. Another worry would be location. Not only the location of storage but the actual location you would cook in. One benefit of ordering fajitas from a catering business is that they have large flattop griddles that make grilling large quantities of meat and vegetables relatively easy. A small household kitchen would take many more batches of cooking to get the same amount of food.
When looking at prices, there are a few different options for catering. A fancy and successful catering service with full serving, display, and setting up services would cost much more than buying the fajita filling and components from a location and doing the rest by yourself. One business that sells the filling and not the display charges around two dollars per serving. Other catering businesses will charge more due to the rest of the labor.
If you are still considering doing it yourself, then fajitas, luckily, are relatively easy to make. Simply take whatever meat you have chosen, chicken is the most popular, but strips of steak or pork or shrimp are other delicious options, and season them with lime juice, cumin, and chili flakes. Plenty of recipes can be found online for different spices and fajita mixes that will suit any type of pallet. Then you cook your chicken in a large skillet with oil. Near the end of the cooking, you add your veggies, bell peppers, and onions mostly, and cook until they are soft. Serve with warm tortillas.
Remember that whether you make the main dish yourself or not, you still have the worry about side dishes and beverages. These would be easier than the main dish to make yourself. It is possible and likely that you will be able to make all of the side dishes and leave the main dish to a catering service. This takes some of your stress away and also keeps the cost of catering down.
Another perk of ordering catering is the food stays warm. Caterers have dishes and warmers that will keep your food warm from the beginning to the end of the line. This will be another expense if you have to do it yourself. These dishes and warmers are available for sale and not too hard to find, but keep in mind it is another expense added to your event.
Tips
Even with carefully approximated calculations and considerations about quantities, you can sometimes still run out of food. How do you stop this from happening at your event? The answer is simple. Control.
As long as you control the portion sizes and amounts each person gets, you will have a much better chance at feeding every person at your event. That way, the first person in line doesn’t get too many toppings, for example, with the last person left with barely any.
There are several ways you could do this. A buffet might sound enticing due to its laid-back and hands-off nature, but remember, you cannot control portion sizes like this, and often people’s eyes are larger than their stomachs.
A more relaxed but controlled solution would be to have servers on one side of the table as guests go down the line and get their plates filled by those who are aware of the portion size set for the dinner. This helps with portion control and allows you as the event planner to feel calmer as the fear of running out of food is avoided. Additionally, this allows you to know when everyone has been served. Then you can allow people to approach the table for seconds.
Another type of solution is to have each plate already set out for your guests. This is a much more hands-on option that would require heavy planning and foresight to make sure the food is set out at the right time. Too early and all your food might go cold. However, if your biggest worry is the portion sizes, this might be a great option for your event.
There are plenty of variations between these two serving techniques. Play around and find the one that works best for you and your event! Whichever method you choose depends on the type of function. A buffet-style dinner might be too relaxed for a wedding, but a waiter-delivered restaurant feel might be too formal for a family reunion.
At the end of the day, protecting your event from the threat of running out of food is all about control. Whether you choose to cater to the entirety of your event, make the food yourself, or do a little bit of both, it is important to consider all of your options and make the choices best for you and your guests.
Two fajitas is the usual estimate per person if you have the usual sides of rice, beans, and salad. For a two fajita serving for 4 people, you need: Meats 1 pound of lean boneless raw meat per 4 persons. For shrimp for 4, you need 1 1/4 pound head off, shelled.
Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.
For 30 people that means about 10-15 lbs of cooked meat. For flank steak and chicken breasts you can count on about 30% cooking shrinkage, so you are going to need about 14-21 lbs of raw meat to start with.
Spread soft fillings (refried beans, guacamole, sour cream, or melted cheese) onto the tortilla first, then add the strips of beef, chicken, or seafood and top with any garnishes. Roll up the tortilla and eat it from one end. Your fork is used only to eat any filling that falls to the plate.
Two fajitas is the usual estimate per person if you have the usual sides of rice, beans, and salad. For a two fajita serving for 4 people, you need: Meats 1 pound of lean boneless raw meat per 4 persons. For shrimp for 4, you need 1 1/4 pound head off, shelled.
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice. Log in or sign up to save this recipe.
In other words, if you're cooking for 10 people, you'll want at least five pounds of meat total. For 20 people, plan to purchase 10 or more pounds of meat.
This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.
Even a seemingly healthful order of grilled chicken fajitas with the standard accompaniments can top 1,500 calories, 150 grams of carbs and 1,600 mg sodium.
A 4-ounce serving of skirt steak has about 200 calories, 26 grams of protein, and 10 grams of fat. This cut is commonly used in Mexican dishes such as fajitas and tacos.
You can add leftover meat and fresh meat to bulk up the fajitas amount. We often will have some leftover meat but not enough to make a meal of it. When this happens, I like to add some fresh uncooked meat to the mix and whatever veggies I have on hand.
What Is the Best Cut of Beef to Use for Steak Fajitas? You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.
Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. ...
Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers.
This steak cut tends to have a heartier beef flavor than flank steak, making it a good option for tacos or fajitas with lots of ingredients that could overwhelm a milder steak. Use a marinade to tenderize the steak and add even more flavor before the cooking process.
A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb.per person for adults and 1/4 lb. per person for children.
How Much Taco Meat Per Person. The usual rule of thumb is about ¼ cup taco meat per taco so you have room for all those other fillings and toppings! Generally speaking, it's good to budget about 3 tacos per person, which means almost 1 cup of meat for each guest.
Generally, you will want about ¼ pound of taco meat per person. The average person eats about 3 tacos. This recipe for crockpot taco meat yields 3 pounds of taco meat, which is enough for 12 servings, making it perfect for serving a crowd or for meal prepping for the week.
The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.
1 red onion: When it comes to onion, we opt for red onion for fajitas: it has a mellow flavor when cooked, and adds a lovely purple color. 2 portobello mushroom caps: They're optional, but portobello mushrooms add big meaty flavor (especially if you're making vegetarian fajitas).
These Chicken Fajitas are packed with nutritious ingredients, lean protein, and fiber. That means they're not only good for your body, but also that you'll feel satisfied and full for a long time after your meal, thanks to the protein, healthy fats, and fiber.
A fajita (/fəˈhiːtə/; Spanish: [faˈxita] ( listen)), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla.
How many people does a skirt steak serve? A skirt steak weighs similar to a flank steak at about 1 – 2 lbs each. At the recommended ½ pound per person, a 2 lb skirt steak can feed 4 people. How long to cook flank steak: Skirt steaks are quicker to cook than a flank steak, only taking about 3 minutes per side.
Typically, one pound of skirt steak is enough to feed two people. But in the end, it depends on how hungry the people are and if there are any other dishes served with the steak. What is a normal serving size of steak? Steak portions are typically 4 to 6 ounces per person, or about the size of your palm.
If cooking as a steak that will be accompanied by a typical side like fries or potatoes, you will want around 6 to 9oz depending on appetite. If making tacos or carne asada with the usual side of rice and beans or street corn, then 4 to 6oz per person will suffice, and a 2lb piece of skirt will easily feed six people.
While it's possible to cook the steak as a whole strip, I find it better to slice it with the grain into five- to six-inch pieces, which are easier to handle on the grill.
Fajitas are a popular Tex-Mex dish made from grilled meat, usually beef or chicken, which is served on a sizzling hot skillet along with grilled onions and peppers. The meat and vegetables are served with warm tortillas, guacamole, sour cream, and salsa, allowing diners to create their own unique flavor combinations.
Fajitas are typically served with flour tortillas, but since they aren't gluten free, I eat mine with a side of Mexican Rice and a mountain of Lazy Girl's Guacamole (mash 1 avocado with a squeeze of lime juice plus Homemade Seasoned Salt.)
Flour tortillas are also preferred for fajitas because they'll stand up to having all those ingredients piled on, in addition to guacamole, salsa, and all the other good stuff. This also holds hold true for any Mexican dish that's rolled or topped with sauce – like burritos and enchiladas.
This fresh take on our classic Chicken Fajitas Wraps comes complete with all four food groups and can be made with either cheddar or monterey jack cheese.
Lettuce. Shredded lettuce is another common fajita topping. It adds a pop of color and makes you feel like you're about to eat something healthy. It's also ideal if you're trying to cut back on calories.
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!
White onions are widely used in Mexican cooking, and for good reason. Popular in salsa and guacamole, they have a mild, slightly sweet flavor and a crunchy consistency. They also hold their shape when cooked and retain their flavor, making them the perfect choice for fajitas.
What can I use instead of peppers in fajitas? If you don't like peppers or can't have them, then try substituting the peppers for other delicious veggies like zucchini ribbons or mushrooms. With the fajita spices added in, they will make a great substitution!
The usual rule of thumb is about ¼ cup taco meat per taco so you have room for all those other fillings and toppings! Generally speaking, it's good to budget about 3 tacos per person, which means almost 1 cup of meat for each guest.
How many tablespoons of fajita seasoning are in a packet? The average packet contains 1.25 ounces of the spice blend. So, about two heaping (2) tablespoons of our seasoning blend would equal a full packet.
The standard amount of seasoning in a packet is about 1 ounce or 3 tablespoons. So, if your recipe calls for an entire packet of fajita seasoning, use 3 tablespoons of homemade seasoning.
A great way to eat healthily at a Mexican restaurant is to choose grilled foods. Instead of ordering a chimichanga or taquito, opt for steak, chicken or shrimp fajitas. Fajitas are much healthier than fried items but are just as filling; they taste even better when flavored with peppers and onions.
It is based on a formula that uses the average serving of protein on the typical taco is an 1/8th of a pound of meat, which is about 2 ounces of beef before it is cooked. So, a pound of ground beef should nicely fill 8 tacos.
Salsa is all the sauce you need for fajitas. Sweet and savory with a little kick, it's the greatest addition to any Tex-Mex treat. If you've always used store-bought salsa for your Mexican fiestas, I suggest you make your own this time.
What is the difference between fajita seasoning and taco seasoning? The two are similar, but taco seasoning has more chili powder and oregano, while fajita seasoning has more cumin. In general, fajita seasoning is less spicy than taco seasoning, although when you make your own, it can be as spicy as you want it!
Position the knife on one side of the onion, closest to cutting board and at an angle so you are following the lines on the onion. Make the first radial cut into the onion, which should release a slice with onion layers that are all even in length. Reposition the knife on another onion line and repeat.
While they use many similar ingredients, taco seasoning has more chili powder and oregano than fajita seasoning. Compare our recipes and you'll see this fajita seasoning is more cumin heavy, whereas taco seasoning is more chili powder heavy. That makes the taco seasoning a bit spicier, too.
This seasoning includes a meat tenderizer, making it ideal for use before cooking; do not add to cooked meats. Use it to marinade popular fajita proteins like steak, shrimp, or chicken to add exciting flavor and create irresistibly tender meats!
It is one of the best, most flavorful seasonings out there. Chili Powder: A pop of spice is always good when enjoying a fajita. Paprika: Red is the color and it is flavorful with a hint of sweetness mixed with some heat.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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