recipe

Chicken Fajitas: a delicious, fast Mexican recipe for any day of the week

Total time: 25 Min + Resting time
Difficulty: Low
Serves: 4 people
By Cookist
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Ingredients
Chile powder
1 tsp
Ground cumin
1/2 tsp
Onion powder
1/2 tsp
Garlic powder
1/4 tsp
salt to taste
Cornstarch
1 tbsp
Water
1/4 cup
Extra virgin olive oil
3 tbsp
chicken breast, skinless and boneless, sliced into 1/2-inch strips
1
bell pepper, cored and seeded, cut into thin strips
1
onion, thinly sliced
1
Freshly squeezed lime juice
2 to 3 tbsp
flour tortillas, warmed
8
shredded cheese, for garnish (optional)

Chicken fajitas are a fabulous fast dinner you can whip up on a busy weeknight. This classic Mexican and Tex-Mex dish is packed with juicy chicken, tender yet crisp peppers and onions coated in a spicy, tangy, savory marinade. Everything is perfectly seared, then served in soft, fluffy warm tortillas.

Fajitas translated to “little belt” in English, a reference to the small strips of meat that make up this dish (faja means belt in Spanish, while ita is a suffix used to indicate small).

You can make these easy chicken fajitas in about half an hour, making them ideal for those nights when you're short on time but don't want to skip out on big flavor. Fajitas are easy to customize and it's one dish that's always popular with both kids and adults!

Chicken Fajitas Ingredients

The key to great-tasting chicken fajitas is a tasty marinade.

You'll need a combination of spices like cumin, chili powder, garlic powder, onion powder, and salt mixed with oil, water, and cornstarch to flavor the chicken.

As far as chicken cuts go, chicken breast is the preferred option, but you can use chicken thighs for a meatier flavor.

Veggies bulk out the fajita filling. This recipe calls for onion and bell pepper (any color will do), but you can add other vegetables if you like.

Finally, you'll need large flour tortillas plus whatever toppings you want to use to garnish your fajitas. You can make flour tortillas on your own.

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How to Make Fajita Seasoning

Making your fajita marinade is a breeze. Grab a sealable plastic bag and put the chili powder, salt, cumin, onion powder, garlic powder, cornstarch, water, and two tablespoons of olive oil into it.

Close it up and give it a few good shakes, then add the chicken strips, onion, and bell pepper. Seal the bag back up, then move the chicken and veggies around to coat them. Pop the bag in the fridge for 15 to 20 minutes to marinate.

How to Make Chicken Fajitas

To cook your chicken fajitas, heat oil in a large skillet over a high flame. You can use a skillet or a cast-iron pan, just make sure it's big enough to hold all the ingredients. Pour the chicken, vegetables, and any marinade out into the pan and sauté everything for several minutes. Sauté until the chicken is completely cooked through and the vegetables are tender.

Take the pan off the heat and add the lime juice. No need to cut the chicken up further. Pour the chicken mixture into a serving bowl. Serve your fajitas in warm tortillas and top them with your favorite garnishes. We recommend cheese, lettuce, salsa, and plenty of fresh lime!

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Fajitas Topping Ideas 

These succulent chicken fajitas taste even better with toppings. Why not top your fajitas with shredded lettuce, salsa, sour cream, guacamole, and shredded cheese? Cheddar, Monterey Jack, cojita, and Mexican cheese blend are all excellent.

For a pop of brightness, try squeezing some lime juice over them or garnishing the fajitas with freshly chopped cilantro.

What to Serve with Chicken Fajitas

Chicken fajitas go great with Mexican side dishes like elote, Mexican slaw, beans and rice, mango salad, pico de gallo, and grilled corn salad. Wash down your fajitas with a Margarita or Paloma, chilled Mexican beer, or serve up some aguas frescas if you're looking for an alcohol-free option.

Tips for Making the Best Fajitas

If you're worried about the bag leaking, you can double bag the chicken and marinade or set it on a plate.

You can make the marinade and marinate the chicken up to one day ahead of time, then cook everything the day you're planning on serving the fajitas.

Cooking the chicken and veggies over high heat ensures everything will brown up nicely while searing the chicken so it stays juicy.

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Chicken Fajitas Variations

Use chicken thighs instead of breasts for more flavor. Add a splash of tequila or mezcal to the marinade.

If you enjoy spice, mix some hot sauce, or diced habanero or jalapenos into your marinade.

Try adding other veggies like cherry tomatoes, mushrooms, sweet potatoes, or broccoli to your fajitas.

For a smokier flavor, mix in some smoked paprika.

For ultra-hearty fajitas, add in flank steak, turkey breast, or shrimp.

How to Store Fajitas

Let the fajita filling cool slightly, then transfer it to an airtight container and store it in the fridge for up to 3 days. Keep the filling and any leftover tortillas and garnishes separate for best results.

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Instructions

Place the chili powder, salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of oil into a sealable plastic bag. Close and shake to combine.

Add in onion.

Stir in chicken.

Add bell pepper.

Seal firmly, then squish the bag around to coat. Place in the fridge for 15 to 20 minutes.

Heat 1 tablespoon of oil in a large pan over high heat. Pour the bag out into the pan.

Cook for 6 to 7 minutes, or until the chicken is cooked through and the peppers and onions are tender. Stir occasionally. Take the pan off the heat.

Put the chicken mixture into a serving bowl.

Mix in the lime juice.

Spoon the chicken mixture on the warm tortillas.

Garnish with cheese.

Add the preferred garnishes. Serve and enjoy!

Notes

You can heat your tortillas in the microwave or warm them in the oven.

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