Chicken Fajitas
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicy and add a richer flavour.
Can I prep this ahead of time?
Yes, marinate the chicken up to 2 hours ahead. Veggies can also be sliced ahead, but cook right before serving.
How do I keep tortillas from drying out?
Wrap them in a clean kitchen towel or foil to keep warm until serving.
Can I make it vegetarian?
Swap chicken for portobello or mixed mushrooms and follow the same steps — See link below for mushroom fajita recipe.
Chicken Fajitas
If you’re craving sizzling, flavour-packed fajitas, you’ve hit the jackpot! Juicy marinated chicken, smoky peppers, and sweet onions all wrapped in warm tortillas, what’s not to love? This meal smells like a fiesta in your kitchen and tastes even better. Load them up with guac, salsa, or crema, and make them as mild or as spicy as you like. Seriously, everyone will be asking for seconds.
Equipment
- Cast-iron skillet
Ingredients
Chicken Marinade
- 1½ lbs chicken breasts or thighs, boneless, skinless, sliced into strips
- 3 tbsp lime juice freshly squeezed
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Fajitas
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 8 small flour or corn tortillas warmed
Optional Toppings
- Fresh cilantro chopped
- Lime wedges
- Sliced avocado or guacamole see below for recipe
- Salsa or pico de gallo see recipe below
- Sour cream or Mexican crema
- Cheeses: Oaxaca, Monterey Jack or Marble Cheddar
Instructions
- In a bowl, whisk together lime juice, olive oil, garlic, and seasonings.
- Add chicken, toss to coat, and marinate 30 min–2 hrs for extra flavour.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook 6–8 min, stirring occasionally, until cooked through and slightly charred. Remove from pan.
- In the same skillet, add remaining olive oil. Sauté onions and bell peppers 5–7 min until softened but still slightly crisp.
- Return chicken to the pan and toss with veggies.
- Serve immediately with warm tortillas and your favourite toppings.
- Enjoy!
Notes
- Tortilla Choice: Flour tortillas = soft and pliable, corn tortillas = more traditional texture.
- Charred Flavour: Use a cast-iron skillet or grill for smoky, slightly charred edges.
- Spice it Up: Add sliced jalapeños or a pinch of cayenne to the marinade.
- Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet for best texture.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
