Description
This Chicken Fajitas recipe features tender, spiced chicken strips sautéed with colorful bell peppers and onions, served warm in tortillas with your choice of fresh toppings like sour cream, guacamole, salsa, shredded cheese, and cilantro. Perfect for a vibrant, flavorful meal that’s easy to prepare in under an hour.
Ingredients
Scale
Chicken Marinade
- 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium onion, sliced into thin wedges
To Serve
- 8 small flour or corn tortillas
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Fresh cilantro
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper until combined to create a flavorful marinade.
- Marinate chicken: Add the sliced chicken strips into the bowl with marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 15 minutes or up to 2 hours to allow flavors to develop.
- Prepare vegetables: While the chicken marinates, slice the red and green bell peppers as well as the onion into thin strips or wedges and set aside.
- Heat skillet: Place a large skillet over medium-high heat and add one tablespoon of olive oil. Allow the oil to heat until shimmering.
- Cook chicken: Add the marinated chicken strips to the hot skillet in a single layer. Let cook undisturbed for 4-5 minutes to get a good sear, then stir and continue cooking for another 4-5 minutes until the chicken is fully cooked through.
- Sauté vegetables: Add the sliced bell peppers and onions to the skillet with the chicken. Stir to combine and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
- Warm tortillas: Heat the tortillas in a dry skillet over medium heat or wrap in foil and warm in the oven until pliable and warm.
- Assemble and serve: Spoon the chicken and vegetable mixture into warm tortillas. Top with sour cream, guacamole, salsa, shredded cheese, and fresh cilantro as desired. Serve immediately and enjoy your vibrant chicken fajitas.
Notes
- For best flavor, marinate the chicken for at least 30 minutes or up to 2 hours.
- Use either flour or corn tortillas based on your preference or dietary needs.
- You can customize the spice level by adjusting the amount of chili powder or adding fresh jalapeños.
- Leftover fajita mixture can be refrigerated for up to 3 days and reheated in a skillet.
- Consider adding a squeeze of fresh lime juice over the assembled fajitas for added brightness.
