Chicken Fajitas

Slathered in seasoning and bursting with flavor, sizzling chicken fajitas are on the table in only 30 minutes!

Serve up chicken or steak Fajitas on warm, fresh Flour Tortillas with a helping of Mexican Street Corn and Canned Refried Beans.

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A sizzlin’ good dish

A sizzling skillet of fajitas is a wildly popular dinner and always turns heads in Mexican restaurants.

Well, now you can make that tasty Mexican dinner right at home! There is something so tasty about grilled chicken fajitas all rolled up in a Flour Tortilla with a few of your favorite Mexican side dishes.

Why we love them:

• A flavor explosion. By creating homemade seasoning I control the spice and flavor of these tacos!
• For any night. With a total cook time of just 30 minutes, this recipe is perfect for busy weeknights for a quick dinner idea.
• Make a lot or a little. Easily adjust the quantity and serve a crowd at a Cinco de Mayo fiesta or bring dinner to another family.

Ingredients

• cornstarch
• chili powder
• salt
• paprika
• sugar
• onion powder
• garlic powder
• cayenne pepper
• cumin
• olive oil 
• lime juice
• boneless skinless chicken breasts – Substitute chicken breast for chicken thighs or even beef, pork, or shrimp. To make cutting easier, partially freeze the chicken breasts, cut, thaw, and proceed with the recipe.
• small onion 
• bell peppers – I used green and red peppers, but yellow can be used as well.
• fajita sized Flour Tortillas – you can also use corn tortillas
• Toppings – Some of my favorites include sour cream, cheese, cilantro, avocados, Pico de Gallo, shredded lettuce, limes, Homemade Salsa, and Guacamole.

How to make Homemade chicken fajitas

1. SEASONING MIX. In a medium bowl, whisk fajita seasonings.
2. TOSS. Add one tablespoon of olive oil and the lime juice, and whisk to combine. Add the chicken breast to the chicken fajita marinade mixture and toss to combine.
3. VEGGIES. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Saute the veggies until softened. Remove the vegetables from the skillet.
4. CHICKEN. Add the chicken to the hot pan, and cook for 8-10 minutes, until tender and cooked through.
5. SERVE. Add the vegetables back into the skillet, stir, and cook for one additional minute to warm the vegetables. Serve hot with Flour Tortillas and desired toppings.

Storing Tips

• Make ahead of time. Prep all the ingredients the night before. Store the chicken in a container and the veggies in a separate container. Follow the recipe instructions when you’re ready to cook.
• STORE the fajita filling in an airtight container or Ziploc bag in the refrigerator for 3-4 days. 
  • Reheat. For best results reheat the chicken fajita recipe in a skillet over medium heat. You can also reheat it in the microwave.

For More Recipes:

Flour Tortilla Recipe

45 mins

Homemade Spanish Rice Recipe

45 mins

Canned Refried Beans

10 mins

Sheet Pan Chicken Fajitas

55 mins

5 from 7 votes

Chicken Fajitas

By: Kristyn Merkley

Slathered in seasoning and bursting with flavor, sizzling chicken fajitas are on the table in only 30 minutes!

Servings: 8

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Ingredients 

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For the seasoning mix:

• ▢ 1 tablespoon corn starch
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon sugar
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 teaspoon cumin

For the fajitas:

• ▢ 2 tablespoons olive oil, divided
• ▢ 1 tablespoon lime juice
• ▢ 1½ pounds chicken breast, cut into strips
• ▢ 1 small onion, sliced
• ▢ 1 green pepper, sliced
• ▢ 1 red pepper, sliced

For serving:

• ▢ Fajita sized flour tortillas, warmed
• ▢ sour cream
• ▢ cheese
• ▢ salsa
• ▢ chopped cilantro

Instructions 

• In a medium bowl, whisk together the cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin. Add one tablespoon of olive oil and the lime juice, and whisk to combine. Add the chicken breast to the seasoning mixture and toss to combine.
• Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers to the skillet, and cook, stirring frequently, until softened. Remove the vegetables from the skillet.
• Add the chicken to the hot skillet, and cook for 8-10 minutes, until tender and cooked through. Add the vegetables back into the skillet, stir, and cook for one additional minute to warm the vegetables.
• Serve hot with tortillas and desired toppings.

Video

Notes

Make ahead of time. Prep all the ingredients the night before. Store the chicken in a container and the veggies in a separate container. Follow the recipe instructions when you’re ready to cook.

STORE the fajita filling in an airtight container or Ziploc bag in the refrigerator for 3-4 days. 

Reheat. For best results reheat the filling in a skillet over medium heat. You can also reheat it in the microwave.

Nutrition

Calories: 151kcal, Carbohydrates: 5g, Protein: 19g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 400mg, Potassium: 419mg, Fiber: 1g, Sugar: 2g, Vitamin A: 848IU, Vitamin C: 34mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.