Chicken Fajitas / Fajitas De Pollo Recipe

Prep chicken and combine marinade

Trim any large pieces of fat from the chicken breasts. Slice each breast thinly across the grain into 1/4-inch strips for fajitas (about 3/4-inch wide). Place the sliced chicken in a medium bowl or resealable plastic bag.

Make marinade

In a small bowl, whisk together lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper and optional cayenne until smooth.

Marinate

Pour the marinade over the sliced chicken, toss to coat thoroughly, press out excess air and seal if using a bag. Refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes still imparts good flavor.

Slice vegetables

While the chicken marinates, peel the onion and cut into 1/4-inch slices. Core the bell peppers, remove seeds and membranes, and slice into 1/4-inch strips to match the chicken thickness.

Cook vegetables

Heat 1 tablespoon olive oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the sliced onion and bell peppers, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté, stirring frequently, until vegetables are tender-crisp and slightly charred at edges, about 6–8 minutes. Transfer the cooked vegetables to a plate and tent loosely with foil to keep warm.

Heat pan

Wipe the skillet clean or use a second large skillet. Heat 1 tablespoon high-smoke-point oil (vegetable or canola) over medium-high to high heat until very hot — oil should shimmer and be just below smoking.

Sear chicken

Add the marinated chicken slices in a single layer without crowding (work in batches if necessary). Let the chicken sear undisturbed for about 90 seconds to develop color, then stir and cook until cooked through and no longer pink (internal temperature 165°F / 74°C) and edges are slightly charred, about 4–5 minutes total per batch depending on thickness.

Combine with vegetables

Return the cooked vegetables to the pan with the chicken. Toss together and cook 1 minute more to meld flavors. Taste and adjust seasoning with small pinches of salt or a squeeze of lime if desired.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Brush with a little butter if desired for richer flavor.

Assemble fajitas

Place warmed tortillas on a platter. Spoon chicken and pepper mixture down the center of each tortilla. Top with shredded cheese, a dollop of sour cream or crema, guacamole or avocado slices, and chopped cilantro. Serve with lime wedges for squeezing over top.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a microwave until warmed through. Tortillas are best stored separately and warmed when serving.