Fajitas Recipe

Prep and Marinate

Slice chicken breasts thinly across the grain into 1/4-inch strips. In a medium bowl whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the chicken strips, toss to coat, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook Chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3-4 minutes). Add a thin film of oil or nonstick spray if needed. Add marinated chicken in a single layer (work in batches if necessary) and cook undisturbed for 2-3 minutes to get a sear. Stir and continue cooking for another 2-3 minutes until cooked through and no longer pink (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

Slice Vegetables

While chicken marinates (or after chicken is removed), core and seed bell peppers and slice into 1/4-inch strips. Peel the onion and slice into similar-width strips so they cook evenly.

Cook Vegetables

Return the same hot skillet to medium-high heat and add 1 tbs olive oil. Add the sliced peppers and onions in a single layer and season with 1 tsp kosher salt and 1 tsp black pepper. Cook, stirring occasionally, until softened and slightly charred at the edges, about 6-8 minutes. If you like them softer, cook 2-3 minutes longer. For extra flavor, push vegetables to the side and briefly reheat chicken in the skillet to combine for 1-2 minutes.

Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Arrange tortillas, chicken, and vegetables on a sizzling platter or warmed serving plate.

Garnish with chopped cilantro and lime wedges. Serve with sour cream (or crema), shredded cheese, and optional avocado or guacamole. Let guests assemble tacos or serve open on a platter. Squeeze lime over chicken and peppers to taste.

Leftovers: Store cooled chicken and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out.