Chicken Fajitas Fajitas De Pollo Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts and slice them into 1/4- to 1/2-inch thick strips against the grain so they stay tender.

Make the marinade

In a medium bowl combine 2 tbsp olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 3/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until well blended.

Marinate

Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, let sit 10–15 minutes at room temperature to absorb flavors.

Cook the chicken

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (about 3–4 minutes). Add a thin drizzle (about 1 tsp) of oil to the pan. Add the marinated chicken in a single layer, leaving space so strips sear rather than steam. Cook 3–4 minutes without moving until the bottom is browned, then flip and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

Slice vegetables

While the chicken cooks (or while it rests), core and seed the bell peppers and slice them into 1/4-inch wide strips. Peel the onion and slice into similar-width half-moons.

Sauté vegetables

Wipe the skillet if necessary and return to medium-high heat. Add 1 1/2 tbsp olive oil. When shimmering, add the sliced onions and peppers in a single layer. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let cook, stirring occasionally, 6–8 minutes until vegetables are softened and slightly charred at edges but still have some bite. If you like them softer, cook 2–3 minutes longer.

Combine with chicken

Return the cooked chicken to the pan with the vegetables and toss to combine for 1–2 minutes over medium heat so flavors meld and everything is hot. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired.

Warm the tortillas

Warm flour tortillas by wrapping them in a damp paper towel and microwaving 20–30 seconds, or heat a dry skillet over medium and warm each tortilla 20–30 seconds per side. Optionally brush with melted butter for extra flavor.

Assemble fajitas

Lay a warmed tortilla flat. Spoon 2–3 oz (about 1/4 cup) of the chicken-and-pepper mixture down the center. Top with shredded cheese, a dollop of sour cream or crema, sliced avocado or a spoonful of guacamole, chopped cilantro and a squeeze of lime. Add salsa or hot sauce to taste.

Serve

Serve immediately while hot, with extra lime wedges and any remaining toppings on the side so guests can customize.

Finish and store

If there are leftovers, cool to room temperature then store chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low with a splash of water or oil to prevent drying.