Description
This Chicken Fajitas recipe is a vibrant and delicious Tex-Mex dish featuring tender strips of spiced chicken sautéed with colorful bell peppers and onions. Perfectly seasoned with a blend of chili powder, cumin, paprika, and fresh garlic, then finished with lime juice and served warm in soft tortillas. Ready in under 30 minutes, it’s an easy, flavorful meal ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Vegetables
- 3 bell peppers, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
Protein
- 1 ¼ lb boneless chicken breasts, sliced into thin strips
Spices & Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime (about 2 tablespoons)
Oils & Others
- 2 tablespoons olive oil, divided
- 8 flour or corn tortillas
Instructions
- Prepare Spice Mix: In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, sea salt, and ground pepper. Set this spice mixture aside for later use.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the sliced bell peppers and onion and cook for about 5 to 7 minutes, stirring occasionally, until they are softened and slightly caramelized.
- Add Garlic and Spices to Veggies: Mix in the minced garlic and half of the prepared spice blend with the sautéed vegetables. Continue to cook for another 2 to 3 minutes to let the flavors meld.
- Cook Chicken: Remove the vegetables from the skillet and set aside. Add the remaining 1 tablespoon of olive oil to the same skillet, then add the sliced chicken strips. Sprinkle the remaining half of the spice mix over the chicken and pour in the lime juice. Cook for about 5 to 6 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside.
- Combine Veggies and Chicken: Return the sautéed vegetables to the skillet with the chicken. Stir everything together and cook for another minute until heated through and well combined.
- Serve: Warm the tortillas according to package instructions or over an open flame. Serve the chicken fajita mixture immediately in the warm tortillas with your choice of toppings such as sour cream, salsa, guacamole, shredded cheese, or fresh cilantro.
Notes
- Use a cast iron skillet or a heavy-bottomed pan for best heat retention and even cooking.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust the spice levels by varying the amount of chili powder or adding fresh jalapenos for heat.
- Leftover fajita filling can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
