Classic Chicken Fajitas
Inspired by the spirit of Tex-Mex cuisine, these Classic Chicken Fajitas marry bold smoky seasoning, vibrant peppers, and juicy marinated chicken for a sizzling, table-side favorite. A perfect balance of flavor and texture, they make an interactive and color-packed mealtime experience that's as fun to serve as it is to eat.
Equipment
- Large cast iron skillet or grill pan
- Mixing bowls
- Tongs
- Sharp Knife
- Cutting board
Ingredients
For the Chicken Marinade:
- 1.5 pounds boneless skinless chicken breasts sliced into thin strips
- 2 tablespoons olive oil extra virgin
- 3 tablespoons lime juice freshly squeezed
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt adjust to taste
For the Vegetables:
- 1 large red bell pepper julienned
- 1 large green bell pepper julienned
- 1 medium yellow onion sliced thin
- 1 tablespoon olive oil
To Serve:
- 8 pieces flour tortillas 6-inch, warmed
- ½ cup fresh cilantro chopped
- 1 cup sour cream
- 1 cup shredded cheese cheddar or Mexican blend
Instructions
- In a large mixing bowl, combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, and salt. Add chicken strips and toss until evenly coated. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours.
- Heat 1 tablespoon of olive oil in a large cast iron skillet or grill pan over medium-high heat (about 400°F / 200°C). Add marinated chicken. Cook for 5–7 minutes, turning occasionally, until nicely seared and cooked through (internal temp of 165°F / 74°C). Remove from skillet and set aside.
- In the same skillet, add sliced onions and bell peppers. Sauté for 6–8 minutes, stirring frequently, until softened and slightly charred for optimal flavor.
- Return cooked chicken to the skillet with vegetables. Toss for 1–2 minutes to heat through and mingle the flavors.
- Warm the tortillas in a clean skillet or oven wrapped in foil for 3–5 minutes. Serve fajita mixture directly from the skillet, garnished with chopped cilantro. Offer sour cream, shredded cheese, and additional lime wedges on the side.
Notes
- For spicier fajitas, add a diced jalapeño to the vegetables or up the chili powder in the marinade.
- Substitute chicken with thinly sliced portobello mushrooms for a vegetarian version.
- Use a meat thermometer to ensure your chicken reaches a safe internal temp.
- Char the tortillas over an open flame for extra smokiness.
Nutrition
Calories: 562kcalCarbohydrates: 14gProtein: 46gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 171mgSodium: 716mgPotassium: 982mgFiber: 3gSugar: 6gVitamin A: 2596IUVitamin C: 95mgCalcium: 296mgIron: 2mg
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