Indulging in the captivating aroma of sizzling fajitas is an experience that’s hard to resist. While ordering them out is a treat, creating this Tex-Mex classic at home is surprisingly simple. With just three key ingredients, our chicken fajita recipe ensures a speedy prep and cook time, delivering a delicious dinner in no time. Here’s how you can make it uniquely yours:
Substitution Options
Absolutely! Beyond our classic chicken fajita recipe, there are various ways to customize it. For a spicy kick, swap some or all of the bell peppers for poblanos or jalapeños. Add zest by replacing cumin with homemade taco seasoning, or introduce chili powder, cayenne, or paprika to your marinade.
Ideal Side Dishes
While fajitas stand strong on their own, pairing them with sides elevates the experience. Opt for classic Mexican rice and refried beans, or go creative with fiesta corn salad and avocado salsa. Don’t forget the essential chips with fresh salsa and guacamole for the ultimate feast.
Tantalizing Toppings
The fun begins with piling on your favorite toppings. While traditional fajitas boast sour cream, guacamole, pico de gallo, and shredded cheddar, feel free to go beyond. Enhance them with corn salsa, chimichurri, salsa verde, or mango salsa. Elevate the meal by crafting your own flour tortillas for an extra-special touch.
Recipe Details
Yield: 6 servings
Prep Time: 15 mins
Total Time: 1 hour
Calories per Serving: 243
Ingredients
- 1/4 cup lime juice (from about 3 limes)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup plus 1 tablespoon neutral oil
- 2 teaspoons ground cumin, divided
- 1 pound boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 bell peppers, seeds and ribs removed, thinly sliced
- 1 large yellow onion, thinly sliced
- Warmed flour tortillas and lime wedges, for serving
Directions
- Whisk lime juice, red pepper, 1/4 cup oil, and 1 teaspoon cumin in a large bowl. Season chicken with salt and black pepper, add to the bowl, toss to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Cook chicken until golden brown and cooked through (160°F), about 8 minutes per side. Transfer to a cutting board, let it rest for 10 minutes, then slice into strips.
- In the same skillet over medium heat, combine peppers, onion, and remaining 1 teaspoon cumin; season with salt and black pepper. Cook until softened, about 7 minutes. Return chicken to the skillet, toss until combined.
- Transfer the chicken mixture to a platter. Serve with tortillas and lime wedges on the side.
If you give this recipe a try, share your experience in the comments!