Ingredients
Fajita Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper
For the Chicken Fajitas
- 1 ½ pounds boneless, skinless chicken breasts
- 1 batch fajita seasoning mix (recipe above)
- 1 tablespoon cornstarch
- ¼ cup plus 2 tablespoons canola oil, divided
- Juice of 2-3 limes
- ½ green bell pepper, cored and seeded
- ½ red bell pepper, cored and seeded
- ½ yellow bell pepper, cored and seeded
- 1 yellow onion, peeled and halved
- 12 flour tortillas
Instructions
- Prepare Fajita Seasoning Marinade: In a small bowl, mix the fajita seasoning mix with cornstarch. Add ¼ cup of canola oil and the juice of 1 lime. Whisk to combine until smooth, thinning with a little water if the mixture is too thick. Set aside.
- Marinate Chicken: Slice chicken breasts into ¼” thick strips. Place in a shallow bowl or zippered bag and add two-thirds of the fajita seasoning marinade. Toss well to coat the chicken evenly. Set aside to marinate.
- Marinate Vegetables: Slice the green, red, and yellow bell peppers and the yellow onion. Place in a shallow bowl or zippered bag and add the remaining one-third of the fajita marinade. Toss to coat the vegetables thoroughly. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated vegetables and cook, stirring occasionally, until the onions soften and peppers start to color, about 4-5 minutes. Transfer vegetables to a bowl and set aside.
- Cook Chicken: Add the remaining oil to the skillet and heat over medium-high. Add the marinated chicken strips, cooking undisturbed for about 4 minutes until the bottoms brown and the chicken begins to release juices. Flip and cook the other side for about 4 minutes.
- Combine and Finish: Return the cooked peppers and onions to the skillet with the chicken. Stir and cook together for an additional 2-3 minutes until everything is heated through. Remove from heat and squeeze the remaining lime juice over the mixture.
- Serve: Serve the chicken and pepper mixture warm with soft flour tortillas. Accompany with pico de gallo, avocado sauce, crema, and extra lime wedges for garnishing.
Notes
- For a spicier dish, increase cayenne pepper or add chopped jalapeños.
- Chicken can be marinated up to 2 hours ahead for more flavor.
- Use a cast iron skillet for best color and flavor when sautéing.
- Flour tortillas work best but corn tortillas can be used for a gluten-free option.
- Leftover fajita mixture stores well and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
