Entrée: Mexico – Fajitas de Pollo (Chicken Fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) boneless, skinless chicken breasts or thighs, thinly sliced
3 bell peppers (mixed colors), thinly sliced
1 large yellow onion, thinly sliced
8–10 small flour tortillas
2 tbsp (30 ml) fresh lime juice, plus extra lime wedges for serving
3 tbsp (45 ml) oil (olive or neutral), divided
2 tsp (10 ml) chili powder
1 1 / 2 tsp (7.5 ml) ground cumin
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
2 garlic cloves, minced
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) black pepper
1 tsp (5 ml) brown sugar (optional)
1 / 8–1 / 4 tsp (0.625 to 1.25 ml) cayenne pepper (optional)
Fresh cilantro, chopped (for serving)
Optional toppings: sour cream, salsa, guacamole, shredded cheese, pickled jalapeños

Show original ingredient measurements

1 1 / 2 lb / 680 g boneless, skinless chicken breasts or thighs, thinly sliced
3 bell peppers (mixed colors), thinly sliced
1 large yellow onion, thinly sliced
8–10 small flour tortillas
2 tbsp (30 ml) fresh lime juice, plus extra lime wedges for serving
3 tbsp (45 ml) oil (olive or neutral), divided
2 tsp chili powder
1 1 / 2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 garlic cloves, minced
1 tsp kosher salt, plus more to taste
1 / 2 tsp black pepper
1 tsp brown sugar (optional)
1 / 8–1 / 4 tsp cayenne pepper (optional)
Fresh cilantro, chopped (for serving)
Optional toppings: sour cream, salsa, guacamole, shredded cheese, pickled jalapeños

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the marinade: In a bowl, whisk lime juice, 2 tbsp (30 ml) of the oil, chili powder, cumin, smoked paprika, oregano, garlic, salt, pepper, brown sugar (if using), and cayenne (if using).
Marinate the chicken: Add sliced chicken to the marinade and toss to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated. Meanwhile, prep peppers and onion.
Heat the skillet: Set a large cast-iron or heavy skillet over medium-high heat until hot. Add the remaining 1 tbsp (15 ml) oil.
Cook the chicken: Shake excess marinade off the chicken. Sear in an even layer (in batches if needed) until browned and just cooked through, about 4–6 minutes total. Transfer to a plate; keep warm.
Cook the vegetables: In the same skillet, add peppers and onion with a pinch of salt. Cook, stirring occasionally, until tender-crisp with some char, 4–6 minutes. Add a splash of oil if the pan looks dry and scrape up browned bits.
Combine: Return chicken and any juices to the skillet. Toss 30–60 seconds to heat through. Squeeze in a bit more lime and adjust salt and pepper to taste. For a slightly saucy finish, add 1–2 tbsp (15 to 30 ml) water and toss.
Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side, or wrap in foil and warm in a 350 F (175 C) oven for 5–8 minutes, or microwave wrapped in a damp towel for 20–30 seconds.
Serve: Fill warm tortillas with chicken and vegetables. Top with cilantro and any desired toppings such as sour cream, salsa, guacamole, shredded cheese, and pickled jalapeños.

Make the marinade: In a bowl, whisk lime juice, 2 tbsp of the oil, chili powder, cumin, smoked paprika, oregano, garlic, salt, pepper, brown sugar (if using), and cayenne (if using).
Marinate the chicken: Add sliced chicken to the marinade and toss to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated. Meanwhile, prep peppers and onion.
Heat the skillet: Set a large cast-iron or heavy skillet over medium-high heat until hot. Add the remaining 1 tbsp oil.
Cook the chicken: Shake excess marinade off the chicken. Sear in an even layer (in batches if needed) until browned and just cooked through, about 4–6 minutes total. Transfer to a plate; keep warm.
Cook the vegetables: In the same skillet, add peppers and onion with a pinch of salt. Cook, stirring occasionally, until tender-crisp with some char, 4–6 minutes. Add a splash of oil if the pan looks dry and scrape up browned bits.
Combine: Return chicken and any juices to the skillet. Toss 30–60 seconds to heat through. Squeeze in a bit more lime and adjust salt and pepper to taste. For a slightly saucy finish, add 1–2 tbsp water and toss.
Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side, or wrap in foil and warm in a 350 F (175 C) oven for 5–8 minutes, or microwave wrapped in a damp towel for 20–30 seconds.
Serve: Fill warm tortillas with chicken and vegetables. Top with cilantro and any desired toppings such as sour cream, salsa, guacamole, shredded cheese, and pickled jalapeños.