Description
Quick and satisfying chicken fajitas with juicy chicken and vibrant peppers, customizable to your taste.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons canola oil (divided)
- 2-3 limes
- 1/2 green bell pepper (cored and seeded)
- 1/2 red bell pepper (cored and seeded)
- 1/2 yellow bell pepper (cored and seeded)
- 1 yellow onion (peeled and halved)
- 12 flour tortillas
Instructions
- Mix the fajita seasoning with cornstarch. Add 1/4 cup oil and the juice of one lime, whisk to combine, and set aside. Thin with water if too thick.
- Slice the chicken breast into 1/4″ thick pieces. Place in a shallow bowl or zippered bag, adding 2/3 of the fajita seasoning marinade. Toss to coat, then set aside.
- Slice the bell peppers and onion, placing them in another bowl or zippered bag. Toss with the remaining 1/3 of the marinade and set aside.
- Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add the veggies and cook until the onion softens and the peppers start to brown, about 4-5 minutes. Transfer to a bowl.
- Add the remaining oil to the same skillet and cook the chicken undisturbed until the bottoms turn white and are browned, around 4 minutes each side.
- Return the veggies to the skillet, cooking for an additional 2-3 minutes until everything is warmed through. Finish with a squeeze of lime juice.
- Serve immediately with warm tortillas and your choice of toppings like pico de gallo, avocado sauce, or sour cream.
Notes
Slice against the grain for tender chicken. A hot pan ensures a good sear.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican