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Sizzling Chicken Fajitas

Whats better than Taco Tuesdays? Hello, Fajita Fridays! Our DIY take on a Mexican restaurant favorite comes together in just 40 minutes. Serve with a side of shredded cheese, sour cream, salsa, guacamole, or all of the above.  
Servings: 8 fajitas
Total Time: 40m
Prep Time: 30m
Cooking Time: 10m
Sizzling Chicken Fajitas

Ingredients

  • For the marinade
  • 1/3 cup olive oil
  • 1/3 cup lime juice
  • 3 cloves garlic, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon lime zest
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the fajitas
  • 1 1/2 pounds boneless, skinless chicken breast, cut into thin strips
  • 1 large white onion, thinly sliced
  • 2 red, yellow, or green bell peppers, thinly sliced with ribs and seeds removed
  • 2 tablespoons olive oil, divided
  • 8 (6-inch) flour tortillas

Preparation Instructions

  1. Marinate the chickenIn a large bowl, whisk together all marinade ingredients and reserve 1/4 cup of marinade. Add chicken to marinade, turning to coat evenly. Marinate chicken for 15 to 20 minutes, flipping once halfway through.
  2. Cook the chickenHeat 1 tablespoon olive oil in a large skillet over medium-high heat. When a drop of water sizzles in pan, its good to go. Shake excess marinade off chicken and place in skillet. Sauté until chicken is golden brown and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
  3. Sauté the veggiesHeat 1 tablespoon olive oil in skillet and add onions and peppers. Sauté until veggies have softened slightly, about 4 minutes.
  4. Finish the fajitasReturn chicken to skillet and add 1/4 cup reserved marinate. Cook, stirring frequently, until meat is heated through, about 2 minutes. Serve sizzling hot with warm flour tortillas. Our spicy marinade also works great with steak or shrimpuse a combo of meats for a fun surf and turf (or turf and turf) variation. How to Heat TortillasWrap stacks of 5 or fewer in aluminum foil and heat in a 350° F oven for 15 minutes or cover stacks with damp paper towels and microwave in 30-second bursts.