Chicken Fajitas
Juicy seasoned chicken strips cooked with colorful bell peppers and onions, then wrapped in warm tortillas and finished with fresh lime, avocado, salsa, and herbs for a flavorful Mexican-inspired meal.
Ingredients
For The Chicken
- 600 g boneless skinless chicken breasts or thighs, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For The Vegetables
- 1 large onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 cloves garlic minced
For Serving
- 8 small flour or corn tortillas
- 1 avocado sliced
- ½ cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
- ½ cup salsa
- ¼ cup fresh cilantro chopped
- Lime wedges
Instructions
- Place the sliced chicken in a large bowl. Add olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.
- Toss well until the chicken is evenly coated. Let it marinate for 15–30 minutes.
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add the marinated chicken in a single layer and cook for about 5–7 minutes, turning occasionally, until browned and fully cooked.
- Transfer the cooked chicken to a plate and set aside.
- Add a little more oil to the same skillet if needed.
- Add the sliced onion and bell peppers. Cook for 4–6 minutes, stirring occasionally, until slightly softened but still crisp.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Return the chicken to the skillet and toss everything together.
- Cook for another 1–2 minutes so the flavors combine.
- Warm the tortillas in a dry skillet or microwave until soft and flexible.
- Fill each tortilla with the chicken and vegetable mixture.
- Top with avocado, cheese, sour cream, salsa, and fresh cilantro.
- Serve immediately with lime wedges.