Chicken Fajitas Recipe

Prep the chicken

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

Make the marinade

In a medium bowl combine 2 tbsp olive oil, 2 tbsp fresh lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Whisk until combined.

Marinate

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

Slice peppers and onion

Halve, core and seed the bell peppers, then slice into 1/4-inch strips. Peel the onion and slice into similar 1/4-inch strips so everything cooks evenly.

Cook vegetables

Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the sliced peppers and onion, season with 1 tsp salt and 1/2 tsp black pepper, and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Remove the vegetables from the pan and set aside on a plate.

Sear the chicken

Wipe the skillet if it has burnt bits, then return to medium-high heat. Add a small drizzle of oil if pan is dry. Add the marinated chicken strips in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed for 2 minutes to get a golden sear, then stir and cook until cooked through and no longer pink in the center, about 3–4 more minutes depending on thickness.

Combine with vegetables

Return the cooked peppers and onions to the pan with the chicken, toss to combine, and cook together for 1–2 minutes to marry flavors. Taste and adjust seasoning with a pinch more salt or a squeeze of lime juice if desired.

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Alternatively microwave covered with a damp paper towel for 20–30 seconds.

Assemble fajitas

Divide warm tortillas among plates. Spoon the chicken and pepper mixture down the center of each tortilla. Top with shredded cheese, a dollop of sour cream or crema, chopped cilantro, avocado or guacamole if using, and a lime wedge for squeezing.

Serve

Serve immediately while hot so tortillas stay pliable and the filling is juicy. Offer extra lime wedges, hot sauce, and tortillas on the side.