Classic Chicken Fajitas
These sizzling chicken fajitas feature tender marinated strips of chicken, colorful bell peppers, and onions, all served in warm tortillas with your favorite toppings. Perfect for a quick weeknight dinner or a fun build-your-own fajita night.
About This Recipe
Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into thin strips
- 2 tbsp olive oil, divided
- 3 tbsp lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1.5 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp ground black pepper
- 1 tsp salt, divided (plus more to taste)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 8 small flour tortillas (6-inch), warmed
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced (optional)
- 0.5 cup shredded cheese, such as cheddar or Mexican blend (optional)
- 0.5 cup sour cream or Greek yogurt (optional)
- 0.5 cup salsa or pico de gallo (optional)
- Lime wedges, for serving
Nutrition Facts
Instructions
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1Step 1: Prepare the chicken by patting it dry with paper towels and cutting it into thin strips, about 1/2 inch wide. Place the strips into a medium mixing bowl.
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2Step 2: In a small bowl, whisk together 1 tablespoon olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, 1/2 teaspoon salt, and ground black pepper to make the marinade.
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3Step 3: Pour the marinade over the chicken strips and toss well to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
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4Step 4: While the chicken marinates, thinly slice the red, yellow, and green bell peppers and the onion into strips. Set the vegetables aside in a large bowl.
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5Step 5: Heat 1/2 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the sliced peppers and onions, sprinkle with the remaining 1/2 teaspoon salt, and cook, stirring frequently, for 6–8 minutes until softened and slightly charred in spots. Transfer the cooked vegetables to a plate and keep warm.
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6Step 6: In the same skillet, add the remaining 1/2 tablespoon olive oil. Increase the heat to high. Add the marinated chicken in a single layer (cook in two batches if necessary to avoid overcrowding). Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned with some charred edges.
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7Step 7: Return the cooked peppers and onions to the skillet with the chicken. Toss everything together and cook for another 1–2 minutes to heat through and combine the flavors. Taste and adjust seasoning with additional salt or lime juice if needed.
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8Step 8: While the fajita mixture finishes cooking, warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap them in foil and heat in a low oven until pliable.
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9Step 9: To serve, place a few strips of chicken and vegetables in each warm tortilla. Top with chopped cilantro, avocado slices, shredded cheese, sour cream or Greek yogurt, and salsa or pico de gallo as desired. Serve immediately with lime wedges on the side.
💡 tips
Slice the chicken and vegetables as evenly as possible so they cook at the same rate. For extra char and smoky flavor, cook the chicken and vegetables in a very hot cast-iron skillet or on a grill pan. Do not overcrowd the pan; if necessary, cook the chicken in batches to ensure searing instead of steaming. Let the chicken rest for a couple of minutes after cooking to stay juicy. For a spicier fajita, add a pinch of cayenne pepper or sliced jalapeños while cooking the vegetables.
🔄 substitutions
For a beef version, substitute chicken with 1.5 lb flank steak or skirt steak, thinly sliced against the grain, and marinate the same way. For a vegetarian option, replace chicken with 16 oz extra-firm tofu (pressed and sliced) or 2 cups sliced portobello mushrooms and 1 can (15 oz) black beans, drained and rinsed. Use corn tortillas instead of flour for a gluten-free option. Swap sour cream with plain Greek yogurt for a higher-protein topping. If you do not have smoked paprika, use regular paprika plus a small dash of liquid smoke or a bit more chili powder.
📦 storage
Store leftover chicken and vegetable fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil until warmed through. Keep tortillas separate and store them in their original packaging or a sealed bag at room temperature for up to a few days, or refrigerate for longer storage. Avoid freezing the assembled fajitas; instead, freeze the cooled chicken and vegetable mixture in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
