Luna Fajitas Recipe

Prepare and marinate chicken

Place the sliced chicken thighs in a medium mixing bowl. Add 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic, cumin, smoked paprika, chili powder, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Use your hands or a spoon to thoroughly coat the chicken. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine for quick service; longer for deeper flavor).

Bring to room temperature

About 15 minutes before cooking, remove the marinated chicken from the refrigerator so it comes closer to room temperature to ensure even cooking.

Slice vegetables

While chicken marinates, cut the bell peppers into 1/4" strips and thinly slice the onion. Keep them together so they will cook evenly.

Sear vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil and swirl to coat. Add the sliced peppers and onions, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook, stirring occasionally, until vegetables are softened and edges are caramelized—about 7 to 9 minutes. Transfer vegetables to a plate and keep warm. Do not overcook; you want them tender-crisp with some char.

Cook chicken

Return the skillet to medium-high heat and add a light drizzle of oil if the pan is dry. Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Let the strips sear undisturbed for 2 minutes to develop color, then stir and continue cooking another 3–4 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned. Total cook time per batch about 5–6 minutes depending on thickness.

Combine with vegetables

Return the cooked vegetables to the pan with the chicken and toss together for 1 minute just to reheat and meld flavors. Taste and adjust seasoning with a pinch more salt or lime juice if desired.

Warm tortillas

Warm tortillas on a dry hot skillet over medium heat for about 15–20 seconds per side until pliable and lightly charred in spots, or wrap a stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes.

Assemble fajitas

Place 2–3 warmed tortillas on each plate. Divide the chicken and vegetable mixture evenly among the tortillas. Top each with shredded Monterey Jack cheese, a spoonful of sour cream or crema, sliced avocado or guacamole, chopped cilantro, pickled jalapeños if using, and a squeeze of lime. Serve immediately while hot.

Make quick sauce

Whisk together 1/2 cup Greek yogurt, 1 tsp lime zest, 1 tsp hot sauce or finely chopped chipotle, and 1/4 tsp salt until smooth. Drizzle over assembled fajitas or serve on the side.