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    Home » Mexican Recipes » Cajun Fajitas with Roasted Corn Salsa

    Cajun Fajitas with Roasted Corn Salsa

    Published Jun 19, 2020 · Modified Jan 5, 2023 by Renee · 2 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Fajitas made with Cajun Links, bell pepper, onions, and topped with a roasted corn salsa. A one pan meal you can make in a sheet pan or on the grill!

    Horizontal view of two tacos assembled on a plate with a pink glass in the background..

    This post has been sponsored by Aidells Sausage Company, Inc.  All thoughts and opinions are my own.

    Summertime means easy meals I can throw together quickly but still deliver on flavor and freshness. Which is why I love the convenience and high-quality ingredients in Aidells® sausage. They deliver all-natural, no artificial ingredients, and no nitrites in their chicken sausage products.

    Brown Albertsons paper bag on a counter and ingredients being taken out of the bag.

    I was able to get all the ingredients for these fajitas, including Aidells® Cajun Links, at my local Albertsons. I love how easy it is to navigate through the store on my grocery trips, so I can get everything in one swoop.

    Keep an eye out in the refrigerated meat section for Aidells products for your next recipe - and be sure to download the Just for U App for coupons and rewards! It's as simple as scanning the product in-store and adding any available offers.

    Jump to:
    • Ingredients
    • How to Make the Roasted Corn Salsa
    • How to Make the Cajun Fajitas
    • Assemble the Fajitas
    • Cajun Fajitas with Roasted Corn Salsa Recipe

    Ingredients

    I made these Cajun fajitas on a sheet pan in the oven, however, you can also use a grill pan and cook everything on the grill. 

    For the Cajun fajitas, you’ll need – 1 package of Aidells® Cajun Links, Red and Green Bell Peppers, and a white onion.

    Package of aidells cajun sausage and ingredients on a cutting board.

    For the roasted corn salsa, you’ll need – 2 cobs of Fresh Corn, ( I used 4 to have extra corn for my kids), chopped red onion, (I had pickled red onions on hand and used those), jalapeño, cilantro, and fresh lime juice. 

    How to Make the Roasted Corn Salsa

    A fresh summer corn salsa pairs perfectly with the spicy Cajun fajitas. It's sweet, crunchy, and has a burst of freshness from the lime juice. I love the flavor you get out of roasting or grilling corn, my preferred way to do Mexican street corn.

    Roasted ears of corn on a foil lined baking sheet.

    Once the corn is roasted, allow it to cool a little, then shave the kernels into a bowl. I like to use a bundt pan and place the cob in the middle, and the kernels fall right into the pan. Easy and mess-free!

    Then mix with chopped red onion, or pickled red onions, diced jalapeños (with seeds for extra spice), chopped cilantro, a pinch of salt, and the juice from 1 lime. 

    Ingredients for corn salsa in a bowl. Corn, red onion, jalapenos, and cilantro.

    Mix everything together and taste to see if more salt or lime is needed. Keep in the fridge until ready to use. I had leftovers and ate the corn salsa with some tortilla chips, so good!

    How to Make the Cajun Fajitas

    Slice the Cajun links and place on the same sheet pan you roasted the corn on. Slice red and green bell peppers along with the onion. Add them to the other side of the sheet pan and drizzle with some oil. 

    Sliced sausage, red and green bell pepper, and sliced onions on a foil lined baking sheet.

    Toss everything together and roast in a 400ºF oven for 30 minutes. You can also turn on the broiler for the last couple minutes if you like your peppers and onions to have some char to them.

    Assemble the Fajitas

    I used small flour tortillas from Albertsons, and warmed them in the oven from the residual heat. Keep your tortillas warm in a clean kitchen towel, wrapped in foil, or in a tortilla warmer. 

    Package of aidells cajun andouille sausage.

    Build your fajitas with the peppers and onions on the bottom, the sliced Cajun links, and top with the roasted corn salsa. 

    Hand using tongs to grab bell peppers for taco assembly.

    If you want a low carb version, skip the tortillas and use lettuce leaves, or make a bowl with cauliflower rice on the bottom. Either way you serve it, they are delicious!

    Hand holding a gold spoon with corn salsa and putting it on top of the taco.

    You can find Aidells Cajun links at your local Albertsons year-round and enjoy Cajun fajitas whenever the craving hits!

    Hand holding a gold spoon of corn salsa over Cajun sausage tacos.

    Cajun Fajitas with Roasted Corn Salsa Recipe

    Renee
    Fajitas made with Cajun Links, bell pepper, onions, and topped with a roasted corn salsa. A one pan meal you can make in a sheet pan or on the grill!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Servings 10 Tacos

    Ingredients
      

    • 1 Package Aidells® Cajun Links Sliced
    • 1 Red Bell Pepper Sliced into strips
    • 1 Green Bell Pepper Sliced into strips
    • 1 Small White Onion Sliced into strips
    • 1 tablespoon Oil
    • 10 Small Flour Tortillas Warmed

    Roasted Corn Salsa

    • 2 Corn on the Cob
    • 2 teaspoon Oil
    • ½ Small Red Onion Diced
    • 1-2 Jalapeños Diced, seeds removed for less spice
    • ¼ cup chopped cilantro
    • 1 Lime Squeezed
    • ¼ teaspoon Salt

    Instructions
     

    • Preheat oven or grill to 400ºF. Drizzle oil on corn cobs and roast in the oven or grill for 30 minutes or until slightly charred. You can also turn the broiler on for the last couple minutes.
    • While corn is roasting, slice Cajun links, bell peppers, and onion. Chop the red onion, jalapeño, and cilantro for the salsa.
    • Remove corn and set aside to cool. Add sliced Cajun links, onion, and peppers to sheet pan. (You can also roast the same time as the corn if you like). Drizzle oil on peppers and onions and toss. Roast for 30 minutes.
    • Shave roasted corn. I like to use a bundt pan for less mess. Mix corn, red onion, jalapeños, cilantro, lime, and salt. Taste and adjust seasoning if needed.
    • Warm flour tortillas, I used the residual heat from the oven. Keep tortillas warm in a towel, wrapped in foil, or tortilla warmer.
    • Assemble fajitas with roasted onion and peppers on the bottom, Cajun links, and top with corn salsa.

    Video

    Notes

    Leftover sausage, peppers, and onion can be stored together in the refrigerator up to 4 days. Corn salsa can be stored separately 2-3 days.
    More Taco Recipes:
    Carne Asada Tacos
    Buffalo Cauliflower Tacos
    Chicken Tinga
     

    Nutrition

    Calories: 141kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 270mgPotassium: 177mgFiber: 2gSugar: 4gVitamin A: 496IUVitamin C: 31mgCalcium: 41mgIron: 1mg

    Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

    Keyword Cajun Fajitas, Corn Salsa
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    Reader Interactions

    Comments

    1. Hayley Powell says

      June 19, 2020 at 8:40 am

      Yum! We love Aidells chicken links. I can’t wait to try these!

      Reply
      • Renee says

        June 19, 2020 at 9:02 am

        They are the best!! Can't wait to see 🙂

        Reply

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