Seared chicken strips with bell peppers and onions in a smoky, charred spice blend, served in warm flour tortillas.
Serve with additional toppings such as pico de gallo, jalapeño slices, hot sauce, or refried beans to round out the meal. For a lower-carb option, serve the chicken and vegetable mixture over a bed of rice or in lettuce cups instead of tortillas.
The fajita spice blend can be made in bulk and stored in an airtight jar for up to 3 months, making future batches even quicker to prepare.
Ingredients
Scale
Measurement units
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 3 bell peppers, assorted colors
- 1 large yellow onion
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 flour tortillas (6-inch)
- ½ cup sour cream
- 1 cup shredded Mexican cheese blend
- 1 medium avocado
- ¼ cup fresh cilantro
- 1 lime
Ingredients
Scale
Measurement units
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 3 bell peppers, assorted colors
- 1 large yellow onion
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 flour tortillas (6-inch)
- ½ cup sour cream
- 1 cup shredded Mexican cheese blend
- 1 medium avocado
- ¼ cup fresh cilantro
- 1 lime
Instructions
Make the fajita spice blend
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper.
Stir until evenly mixed into a uniform spice blend.
Equipment: small bowl
Slice the chicken
Slice the chicken breasts against the grain into strips about 0.5 inch thick.
Place the strips in a large bowl.
Equipment: cutting board, chef's knife, large bowl
Marinate the chicken
Add olive oil, lime juice, and minced garlic to the chicken strips.
Sprinkle in two-thirds of the spice blend and toss until the chicken is evenly coated.
Set aside to marinate at room temperature for at least 10 minutes while you prepare the vegetables.
Equipment: large bowl
Prep and season the vegetables
Core and seed the bell peppers, then slice into 0.25-inch strips.
Peel the onion, halve it through the root, and slice into 0.25-inch half-moon strips.
Toss the peppers and onion with the remaining olive oil and the rest of the spice blend until evenly coated.
Equipment: cutting board, chef's knife, large bowl
Heat the skillet
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it is very hot and just beginning to smoke. This high heat is key to achieving the signature sizzle and slight char.
Equipment: cast-iron skillet
Cook the peppers and onions
Add the seasoned peppers and onions to the hot skillet in a single layer.
Cook without stirring for 2 to 3 minutes to allow them to char slightly on one side.
Stir and cook for another 2 to 3 minutes until softened and lightly blistered.
Transfer the vegetables to a plate and keep warm.
Equipment: cast-iron skillet, tongs, plate
Sear the chicken
Return the skillet to high heat. Add the marinated chicken strips in a single layer, being careful not to crowd the pan.
Cook undisturbed for 3 to 4 minutes until a golden-brown sear develops on the bottom.
Flip and cook for another 2 to 3 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Equipment: cast-iron skillet, tongs, instant-read thermometer
Combine and finish
Return the cooked peppers and onions to the skillet with the chicken and toss everything together.
Cook for 1 minute to meld the flavors.
Squeeze the juice of half a lime over the top.
Equipment: cast-iron skillet, tongs
Warm the tortillas
Warm the flour tortillas by placing them directly over a gas burner for 15 to 20 seconds per side until lightly charred, or wrap in a damp paper towel and microwave for 30 to 45 seconds.
Equipment: gas burner or microwave
Prep garnishes and serve
Slice the avocado and cut the remaining lime into wedges.
Serve the chicken and vegetable mixture directly from the skillet alongside the warm tortillas, sour cream, shredded cheese, avocado slices, fresh cilantro, and lime wedges so everyone can build their own fajitas.
Equipment: cutting board, chef's knife
Tomorrow's Meal
Crispy Chicken Fajita Quesadillas
Shredded leftover chicken and peppers crisped in a skillet-toasted tortilla with melted cheese and a fried egg
You'll need to pick up:
Flour or corn tortillasShredded cheeseEggsButter or oilSour cream and salsa for serving
Quick overview:
- 1.Shred any leftover cooked chicken; chop peppers and onions into bite-sized pieces
- 2.Heat skillet over medium-high heat with 1 tablespoon butter
- 3.Place tortilla in skillet, add cheese, chicken, peppers, and more cheese on one half
- 4.Fold tortilla in half, cook 2-3 minutes until golden, flip and cook another 2 minutes until crispy
- 5.Transfer to plate, top with fried egg if desired, serve with sour cream and salsa
Before you cook
Cook notes
- • The fajita spice blend can be made in bulk and stored in an airtight jar for up to 3 months, making future batches even quicker to prepare.
- • Serve with additional toppings such as pico de gallo, jalapeño slices, hot sauce, or refried beans to round out the meal.
- • For a lower-carb option, serve the chicken and vegetable mixture over a bed of rice or in lettuce cups instead of tortillas.
- • To make this dish gluten-free, substitute corn tortillas for flour tortillas and verify that your spices are certified gluten-free.
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