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Chicken Fajitas

Chicken Fajitas
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Chicken fajitas are a sizzling Tex-Mex favorite, combining tender chicken, vibrant bell peppers, and onions with bold homemade spices. Perfect for weeknight dinners or gatherings, this recipe is quick, flavorful, and customizable to suit your taste!

Ingredients

Scale

For the Seasoning:

  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp coriander
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Chicken & Veggies:

  • 2 tbsp olive oil (or avocado oil)
  • 1 tbsp lime juice (freshly squeezed)
  • 4 boneless skinless chicken breasts (cut into 1-inch strips)
  • 3 medium bell peppers (thinly sliced; mix colors for visual appeal)
  • 1 medium onion (thinly sliced)

For Serving:

  • Flour tortillas (or corn tortillas for gluten-free option)
  • Lime wedges
  • Fresh cilantro (chopped)
  • Avocado (sliced or mashed into guacamole)

Instructions

1. Prepare the Seasoning & Marinade

In a large bowl, whisk together all seasoning ingredients. Reserve 2 teaspoons of the mix in a small bowl for later use. Add olive oil and lime juice to the remaining seasoning to make a marinade. Toss chicken strips in the marinade, ensuring even coating. Let sit for at least 10 minutes or refrigerate for up to 24 hours.

2. Sear the Chicken

Heat a large skillet over medium-high heat. Remove chicken from the marinade, shaking off excess liquid, and cook in the skillet for about 10 minutes until golden brown and cooked through. Transfer to a platter and tent with foil to keep warm.

3. Cook the Vegetables

In the same skillet, add onions and reserved seasoning. Sauté for about 2 minutes until softened. Add sliced bell peppers and cook for another 2–3 minutes until tender-crisp but still vibrant. Transfer vegetables to the platter alongside the chicken.

4. Assemble & Serve

Warm tortillas in a skillet or microwave. Serve chicken and vegetables with tortillas, lime wedges, fresh cilantro, and avocado on the side.

Notes

Serving Suggestions:

Pair with Mexican rice, black beans, or a refreshing side salad like avocado-tomato salsa for a complete meal.

Tips & Tricks:

  • Use a cast iron skillet for optimal caramelization and flavor.
  • Slice vegetables evenly to ensure uniform cooking. Avoid overcooking veggies—they should retain some crunch for texture contrast.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or microwave briefly with a damp paper towel covering to retain moisture. For freezing, store cooked chicken and veggies separately from tortillas in freezer-safe bags; thaw overnight before reheating.

Find it online: https://mexicanrecipe.info/chicken-fajitas/