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Our Chicken Fajitas combine zesty, tender strips of chicken with sautéed onions and peppers – all wrapped in a flour tortilla. YUM!
These easy, delicious Chicken Fajitas are a family favorite at our house. It’s a great choice for Cinco de Mayo or anytime you want a Tex-Mex inspired meal.
What is a Fajita?
A fajita is any kind of grilled meat (beef or chicken are especially popular), peppers, and onions that are served wrapped in a flour or corn tortilla.
At restaurants, the meat and vegetables are often served on a sizzling platter with a stack of warm tortillas on the side – plus various toppings.
How to you make Chicken Fajitas from scratch?
We start out by marinating strips of chicken for two hours in a simple mixture of fresh lime juice and our Homemade Fajita Seasoning.
While the chicken is marinating, sauté peppers and onions until tender-crisp and slightly caramelized.
What do I serve with Chicken Fajitas?
We like to serve our Chicken Fajitas with lots of toppings including salsa and sour cream, chopped fresh tomatoes, and shredded lettuce.
You may enjoy these other Tex-Mex dishes:
- Chili Cheese Enchiladas
- Mexican Lasagna with White Sauce
- Baked Chicken Taquitos
- Keri’s Easy Southwest Chicken Street Tacos
7 tablespoons fajita seasoning (one batch of our recipe)
6 tablespoons freshly squeezed lime juice (3–4 limes)
1 pound boneless skinless chicken breasts cut into strips no thicker than a half inch
1 pound boneless skinless chicken thighs cut into strips no thicker than a half inch
1 1/2 pounds mixed bell peppers cut into strips (I used one green, one yellow and one orange)
1 pound red onion cut into strips
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
4 tablespoons vegetable oil
Shredded jack cheese
Diced fresh tomato
In a medium bowl, mix fajita spices with the lime juice.
Trim and cut chicken into long strips no thicker than a half inch.
Add to the spice and lime mixture, mixing well and coating all of the chicken.
Cover and refrigerate two hours.
While chicken is marinating, cut peppers and onions into strips about a quarter inch thick.
In a large non-stick pan over medium heat, add the olive oil and once hot, add the peppers, onions and salt and cook, tossing often for 8-10 minutes. They should still hold their shape and have a little crunch. Set the pan aside for later.
Prepare all of the accompaniments.
Once the chicken has marinated two hours, lay out the pieces on paper towels to absorb any liquid so that they are somewhat dry before cooking.
Heat a cast iron skillet to high heat and once smoking (turn on your stove fan), add 1 tablespoon of vegetable oil, spreading to cover the bottom. Lay out one quarter of the chicken pieces not touching and sear about a minute on each side to cook through. Remove to a platter and with a ball of bunched up paper towels, wipe the pan bottom, being careful not to burn your hand.
Repeat for the remaining vegetable oil and chicken for a total of four batches.
When the last of the chicken has cooked, pour all of the cooked peppers and onions into the cast iron pan and once hot, add the chicken and vegetables to heat.
Serve the sizzling hot pan leaving a pot holder attached to the handle and serve to your guests or family by having them place a tortilla on their plate, you add the cooked chicken and vegetables and allow them to put their own toppings on.
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