Tex-Mex Chicken Fajitas Recipe

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 2 boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream and salsa (optional, for serving)

Instructions

1. In a large bowl, combine the chicken strips with 1 tablespoon of olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and black pepper. Toss to coat evenly.
2. Heat the remaining olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips, and cook for 7-8 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the bell peppers and onion. Cook, stirring occasionally, until the vegetables are tender and slightly charred, about 5-6 minutes.
4. Return the chicken to the skillet with the vegetables. Add the lime juice and stir well to combine. Cook for an additional 2 minutes to let the flavors meld together.
5. Warm the flour tortillas in a dry skillet or microwave until soft.
6. Serve the chicken and vegetable mixture on a rustic wooden board with the warm tortillas on the side. Garnish with fresh cilantro, if desired. Offer sour cream and salsa as optional toppings.

Helpful Tips

• If you’re short on time, use store-bought fajita seasoning as a quick alternative to the spice mix.
• For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper to the chicken marinade.
• Feel free to add other vegetables like mushrooms or zucchini for extra nutrition and flavor.

Storage Instructions

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat. The refrigerated components can be stored separately for the best texture when reheated.

Ingredient Substitutions

• You can use boneless, skinless chicken thighs instead of breasts for a juicier option.
• Swap flour tortillas with corn tortillas for a gluten-free alternative.

Pairings

Pair these Tex-Mex Chicken Fajitas with a side of Mexican rice, refried beans, or a fresh avocado salad. For drinks, a glass of chilled agua fresca or a zesty lime soda complements the flavors beautifully.