Chicken Fajitas Recipe

Tex-Mex · Main course · 30 min total

Sizzling strips of seasoned chicken and bell peppers with onions, served in warm tortillas. This quick and easy recipe brings the flavors of Tex-Mex to your home kitchen.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 2 bell peppers (any color), sliced into thin strips
• 1 large onion, sliced into half-moons
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small flour tortillas, warmed
• Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

Instructions

1. In a medium bowl, combine lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add chicken strips and toss to coat. Let marinate 10 minutes.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken in a single layer; cook without stirring for 2-3 minutes until browned. Stir and cook another 2-3 minutes until cooked through. Transfer to a plate.
3. Add remaining 1 tablespoon oil to skillet. Add bell peppers and onion; cook over high heat, stirring occasionally, until tender-crisp and charred, about 5-6 minutes.
4. Return chicken to skillet; toss with vegetables. Cook 1 minute to heat through.
5. Serve immediately with warm tortillas and desired toppings.

Tips

• For extra flavor, add a squeeze of lime juice before serving.
• To warm tortillas, wrap in foil and heat in a 350°F oven for 10 minutes, or microwave between damp paper towels for 30 seconds.
• Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

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