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!
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. I know I’m getting all-natural, no artificial ingredients, and no nitrites in their chicken sausage products.
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.
What You Will Need
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.
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.
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.
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.
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.
Build your fajitas with the peppers and onions on the bottom, the sliced Cajun links, and top with the roasted corn salsa.
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!
You can find Aidells Cajun links at your local Albertsons year-round and enjoy Cajun fajitas whenever the craving hits!
Watch how I make them here:
Did you make this recipe? I’d love for you to leave a star rating and comment below. I appreciate it, Thank You!
Cajun Fajitas with Roasted Corn Salsa
- 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 Tbsp Oil
- 10 Small Flour Tortillas Warmed
Roasted Corn Salsa
- 2 Corn on the Cob
- 2 tsp Oil
- ½ Small Red Onion Diced
- 1-2 Jalapeños Diced, seeds removed for less spice
- ¼ cup chopped cilantro
- 1 Lime Squeezed
- ¼ tsp Salt
- 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.
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