Chicken Fajitas Recipe

Prep ingredients

Trim any fat from the chicken breasts and slice each breast into 1/4-inch thick strips across the grain. Peel the onion and cut into 1/4-inch slices. Core and seed the bell peppers, then slice into 1/4-inch strips.

Place the sliced chicken in a medium bowl. Squeeze the juice of 1/2 lime over the chicken and drizzle 1 tablespoon olive oil. Toss to coat.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add remaining 1 tablespoon olive oil and swirl to coat.

Add the sliced chicken in a single layer (work in two batches if necessary). Cook without moving for 1–2 minutes to get color, then stir and cook until chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on thickness. Remove chicken to a plate and tent with foil.

In the same skillet over medium heat, add the sliced onion and bell peppers. Cook, stirring occasionally, until softened and charred in spots, about 6–8 minutes.

Return the cooked chicken to the skillet with the peppers and onions. Squeeze remaining 1/2 lime over everything and toss to combine. Cook together 1–2 minutes to meld flavors and warm through.

While prepping vegetables, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and crushed red pepper in a small bowl and mix well.

Sprinkle the seasoning evenly over the chicken in the bowl before cooking and toss to coat. Reserve a small pinch of seasoning to add to the peppers while they cook, if desired.

If you prefer more intense flavor, mix the seasoning with 1 tablespoon olive oil and 1 tablespoon lime juice to make a quick marinade; coat chicken and marinate 15–30 minutes in the refrigerator before cooking.

Warm the flour tortillas: wrap in a damp paper towel and microwave for 20–30 seconds, or heat directly in a dry skillet 15–20 seconds per side until pliable and lightly charred.

Slice the avocado and roughly chop cilantro. Arrange sour cream, shredded cheese, avocado or guacamole, and lime wedges in small bowls for serving.

Assemble fajitas: spoon chicken, peppers, and onions down the center of each warm tortilla. Top with shredded cheese, a dollop of sour cream, avocado or guacamole, and sprinkle with cilantro. Squeeze a lime wedge over the filling and fold.

Serve immediately while hot.