Description
This Chicken Fajitas recipe delivers a vibrant, flavorful Mexican-inspired dish perfect for a quick weeknight dinner or casual gathering. Marinated chicken breasts are cooked with sautéed peppers and onions, then served warm in flour tortillas with your choice of classic toppings like shredded cheese, salsa, and guacamole.
Ingredients
Marinade and Chicken
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
Vegetables
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
To Serve
- 6 flour tortillas (8 inches), warmed
- Optional toppings: shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions, sour cream
Instructions
- Marinate the meat: In a large bowl, combine 2 tablespoons of canola oil, lemon juice, seasoned salt, dried oregano, ground cumin, garlic powder, chili powder, paprika, and crushed red pepper flakes (if using). Add the chicken strips and toss with tongs until the chicken is evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours to let the flavors infuse.
- Sauté the vegetables: Heat the remaining 2 tablespoons of canola oil in a large cast-iron skillet over medium-high heat. Add the julienned red and green peppers, chopped onion, and sliced green onions. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3-4 minutes. Remove from the skillet and keep warm.
- Cook the chicken: Drain the chicken strips, discarding the marinade. In the same skillet, cook the chicken over medium-high heat for 5 to 6 minutes or until no longer pink and browned slightly. Return the sautéed vegetable mixture to the skillet and stir to heat through, ensuring the vegetables remain crisp.
- Serve in tortillas with toppings: Warm the flour tortillas. Spoon the chicken and vegetable filling down the center of each tortilla, then fold in half. Serve with your choice of toppings such as shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions, and sour cream. For a traditional presentation, serve the skillet sizzling directly at the table with hot pads for safety.
Notes
- Marinating the chicken for at least an hour is essential for developing rich, deep flavors.
- Use a cast-iron skillet for best heat distribution and authentic fajita experience.
- Do not overcook the vegetables; they should stay crisp to provide texture contrast.
- Customize toppings based on preference to add freshness and spice.
- Warm tortillas before serving for pliability and enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
