Chicken Fajitas
Seasoned chicken seared hot with bell peppers and onions, then wrapped in warm tortillas — the Tex-Mex weeknight classic. One pan, 15 minutes, and a spread of sour cream, guacamole, and salsa turns it into a Mexican grill at home.
Ingredients
- Chicken breast · or thigh400 g
- Bell peppers · red & yellow, sliced2
- Onion · sliced1
- Lime · or lemon1
- Olive oil2 tbsp
- Tortillas · flour6
- Fajita seasoning
- Chili powder1 tbsp
- Paprika1 tsp
- Cumin1 tsp
- Garlic powder1 tsp
- Salt1 tsp
- Black pepper0.5 tsp
- To serve
- Sour cream · optional
- Guacamole · optional
- Salsa · optional
- Cilantro · optional
Steps
- ⏲ 15 min
Cut the chicken into long bite-size strips and marinate 15 minutes with the seasoning, 1 tbsp olive oil, and half the lime juice.
- ⏲ 3 min
Slice the bell peppers and onion into thick strips.
- ⏲ 5 min
Heat 1 tbsp olive oil in a pan over high heat, sear the chicken until browned, then remove.
- ⏲ 4 min
In the same pan, stir-fry the peppers and onion over high heat until lightly charred but still crisp.
- ⏲ 1 min
Return the chicken to the pan, toss together, and finish with the remaining lime juice.
- ⏲ 1 min
Warm the tortillas in a dry pan or over a flame.
Pile the filling onto the warm tortillas and serve with sour cream, guacamole, salsa, and cilantro to wrap.
Tips & Variations
Variations
- Beef fajitas: Swap in thin-sliced sirloin or skirt steak.
- Shrimp fajitas: Use shrimp and just shorten the cooking time.
- Veggie fajitas: Load up on mushrooms, zucchini, and beans.
- Fajita bowl: Skip the tortillas and pile everything over rice.
Tips
- Cook hot and fast so the vegetables stay crisp and pick up a little char.
- If the pan is small, work in batches — crowding steams instead of sears.
- No seasoning mix? Chili + cumin + paprika + garlic powder is all you need.
- Always warm the tortillas — they turn soft and won't tear.
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