Go Back
+ servings
chicken and bell peppers in a skillet with tortillas on the side
Print

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.
Course Main Course
Cuisine Mexican
Keyword chicken fajitas, fajitas
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 298kcal

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.

Nutrition

Calories: 298kcal | Carbohydrates: 11g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 181mg | Potassium: 796mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3125IU | Vitamin C: 123mg | Calcium: 35mg | Iron: 2mg