Description
This Chicken Fajitas recipe features tender, marinated chicken strips sautéed with colorful bell peppers and onions, served on warm flour tortillas. It’s a perfect blend of zesty lime, smoky spices, and savory flavors, ideal for a quick and delicious Tex-Mex meal that can be customized with your favorite toppings.
Ingredients
Scale
Protein and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
Marinade and Cooking
- 3 tablespoons olive oil, divided
- 3 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Additional
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro
Instructions
- Prepare the Marinade: In a large bowl, combine lime juice, 2 tablespoons of olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the thinly sliced chicken strips to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 2 hours for deeper flavor penetration.
- Heat the Skillet: Warm the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat, preparing it for sautéing the vegetables and cooking the chicken.
- Sauté Vegetables: Add the sliced onions and bell peppers to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and develop slight charring for added flavor. Remove from skillet and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken strips. Cook for 6-8 minutes, stirring occasionally until the chicken is fully cooked and nicely browned on all sides.
- Combine Chicken and Vegetables: Return the sautéed vegetables to the skillet with the chicken. Toss everything together and cook for an additional 1-2 minutes until heated through and well combined.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat or wrap them in foil and warm in the oven for a few minutes to make them pliable and warm.
- Assemble and Serve: Serve the chicken and vegetable mixture on warm tortillas. Add optional toppings such as shredded cheese, sour cream, salsa, guacamole, or chopped cilantro to taste and enjoy.
Notes
- Marinating the chicken for longer than 30 minutes, up to 2 hours, enhances the flavor significantly.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the chili powder level to your preferred spice tolerance.
- Leftover fajita mix can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- For a smokier flavor, consider adding a pinch of chipotle powder.
