Chicken Fajitas
This classic Tex-Mex dish features juicy, smoky chicken, colorful vegetables, and a splash of lime – all served on warm tortillas with your choice of add-ons. Easy, healthy, and packed with flavor. If you’ve enjoyed fajitas when dining out, take note: You can create an equally stellar dish at home and have it on the table in about 20 minutes.
This recipe was written for the Arizona Republic.
What are fajitas? Fajitas are a Mexican-inspired dish consisting of strips of grilled meat served on soft tortillas. In fact, the term fajita originally referred to skirt steak, the cut of beef first used to make the dish. Today, fajitas aren’t relegated to steak; they’re often made with moist strips of chicken. The Tex-Mex version partners frizzled onions and peppers with the meat, and the dish is served on a sizzling platter. Condiments and toppings, such as shredded cheese, sour cream, and pico de gallo, are popular add-ons.
Are fajitas healthy? Absolutely! These fajitas boast a quick and simple combination of lean chicken, fresh vegetables, and a healthy olive oil-based marinade. There’s plenty of protein and fiber, and very little fat in the dish.
Fajitas are quick and easy to make; here’s what you need:
- Chicken. I prefer boneless skinless chicken breasts for these fajitas, but you can certainly use chicken thighs. If you’d rather make beef fajitas, use skirt steak, flank steak, or sirloin. For vegetarian fajitas, use your favorite mushroom variety, or a combination of mushrooms.
- Vegetables. Aromatic onion and bell peppers add great color and texture to these fajitas. You can use white, yellow or red onion, and any color bell pepper will do. I chose green, red, and yellow bell peppers for a varied, colorful presentation. For a bit of heat, replace one of the bell peppers with a poblano pepper.
- Lime. Fresh lime adds a burst of sunshine to the fajitas and makes all other flavors pop. I like to serve additional lime wedges at the table.
- Fajita seasoning. Although tempting, dodge store-bought fajita seasoning because nothing compares to a homemade medley. Raid your spice rack and grab chili powder, oregano, cumin, paprika, garlic, salt, and pepper and you’ll craft a spice mix that’s fragrant, smoky, and rich. Add a hint of olive oil, liquid smoke, and a splash of lime to take flavors over the top. Note: Liquid smoke adds a grilled, restaurant-quality essence to these fajitas, so I strongly suggest you use it. Look for liquid smoke in the condiment section of your grocery store; it’s often sold near the barbecue sauces. If you don’t have liquid smoke and don’t want to run out for it, use smoked paprika instead of regular paprika.
- Tortillas. I chose flour, fajita-size (6- to 7-inch) tortillas for these fajitas, but you can also use corn tortillas, gluten-free tortillas, or your favorite tortilla variety. Size doesn’t really matter either, so consider using larger (burrito-size) or smaller (soft taco-size) tortillas if desired.
Fillings and additions
There’s truly no limit when it comes to the add-ons for fajitas. Some of my favorites include:
- Sour cream, or plain Greek yogurt
- Tomato salsa, pico de gallo, or mango salsa
- Sliced avocado, or guacamole
- Diced tomato
- Shredded or chopped lettuce
- Fresh cilantro
- Hot sauce
- Pickled or fresh jalapenos
- Crumbled Mexican cheese, such as queso fresco or cotija, or shredded Mexican cheese blend
Should you warm your tortillas? Warm tortillas deliver a softer texture and nuttier flavor than cold or room temperature tortillas. While optional, I highly recommend warming the tortillas before serving. There are a few ways to warm the tortillas, so choose what works best for you.
- Microwave. Place the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave in 30-second increments until warm. You can stack multiple tortillas with a damp paper towel between each one.
- Oven. Wrap the tortillas in aluminum foil and warm in a 300-degree oven for 10 to 15 minutes.
- Stovetop. Warm the tortillas (one at a time) in a large, dry skillet over medium heat for 20 to 30 seconds per side.
- Air fryer. Warm the tortillas in a 350-degree air fryer for 20 to 30 seconds.
What should you serve with these chicken fajitas? Since fajitas dish up protein from the chicken, fiber from the vegetables, and whole grains from the tortillas, you need little else. I often round out the meal with rice, Spanish rice, and/or Mexican street corn.
How to store leftovers
Once cool, transfer leftover chicken and vegetables to an airtight container and refrigerate for up to 3 days. Reheat the chicken and vegetables in a large skillet over medium heat until warmed through
Chicken Fajitas
Ingredients
- 3 tablespoons olive oil, divided
- 1 lime, halved, plus lime wedges for serving if desired
- 1 teaspoon liquid smoke
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika, use smoked paprika if you’re not using liquid smoke
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 1/4 pounds boneless skinless chicken breasts, or chicken thighs, cut into thin strips
- 1 medium onion, thinly sliced
- 3 bell peppers, any color or a combination of colors, seeded and thinly sliced
- Corn or flour tortillas, 6-inch to 7-inch for serving, warmed if desired
Optional Add-Ons
- Sour cream, or plain Greek yogurt
- Salsa, pico de gallo, or mango salsa
- Sliced avocado, or guacamole
- Diced tomato
- Shredded or chopped lettuce
- Fresh cilantro
- Hot sauce
- Pickled or fresh jalapenos
- Crumbled Mexican cheese, such as queso fresco or cotija, or shredded Mexican cheese blend
Instructions
- In a medium bowl, combine 1 tablespoon of the olive oil, juice of 1/2 lime, liquid smoke, chili powder, oregano, cumin, paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Add the chicken and toss to coat.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
- Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Add the onion and peppers and cook until crisp tender, about 3 to 5 minutes. Season the vegetables with salt and black pepper.
- Return the chicken to the pan with any accumulated juices. Cook for 2 minutes to heat through.
- Squeeze the remaining 1/2 lime over the chicken and vegetables and toss to coat.
- Serve the chicken and vegetables with tortillas and desired add-ons.