Fajitas De Pollo Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and slice them thinly against the grain into 1/4" strips for quick, even cooking.

Make marinade

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

Toss the chicken strips in the marinade, cover, and refrigerate for at least 15 minutes and up to 2 hours. If short on time, let sit 15–20 minutes at room temperature before cooking.

While the chicken marinates, slice the bell peppers and onion into 1/4" strips. Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 2–3 minutes).

Add 1 tbsp olive oil to the hot pan. Add the sliced peppers and onion and sauté, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Season lightly with a pinch of salt and pepper. Remove vegetables to a plate and keep warm.

Wipe the pan briefly with a paper towel, return to high heat, and add the marinated chicken in a single layer (work in batches if needed). Let the chicken sear without moving for 1–2 minutes to develop color, then stir and continue cooking until cooked through and juices run clear, about 4–6 minutes total depending on strip thickness.

Add the sautéed peppers and onions back into the pan with the chicken. Add 1 tsp butter if using, toss to combine and heat through for 1 minute. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if desired.

Warm the flour tortillas: wrap in foil and place in a 300°F (150°C) oven for 5–8 minutes, or heat individually in a dry skillet for about 20–30 seconds per side until pliable.

To serve on a sizzling plate (optional): preheat a cast-iron skillet or fajita plate until very hot, transfer the chicken and vegetable mixture to the sizzling plate and place on a heatproof wooden base or trivet. Spoon guacamole (3 tbsp) and sour cream (3 tbsp) into small ramekins and set alongside. Garnish the fajitas with 2 tbsp chopped cilantro and lime wedges.

Assemble: Place warm tortilla on a plate, add several strips of chicken and vegetables, top with guacamole, sour cream, a sprinkle of cheese or pickled jalapeños if using, and finish with a squeeze of lime. Serve immediately so the sizzling plate (if used) stays hot.

If using cheese, sprinkle over the hot fajita mixture so it melts slightly. Add pickled jalapeños to taste. Additional cilantro or hot sauce can be offered at the table.