Fajitas
intro
Tender spiced chicken, charred peppers and onions wrapped in warm tortillas, with fresh zesty toppings for a fast, customizable, flavorful weeknight meal.
Ingredients
Steps
Marinate the chicken
Slice 450g chicken thighs into 1cm thick strips against the grain. Toss in a glass bowl with 15ml (1 tbsp) olive oil, 30ml (2 tbsp) lime juice, and half the pre-mixed spice blend (8g chili powder, 3g cumin, 1g paprika, 1.5g garlic powder, 2.5g salt, 0.5g pepper). Let rest 10 minutes at room temperature to absorb flavor.
Sear the vegetables
Heat remaining 15ml (1 tbsp) olive oil in a 30cm cast-iron skillet over medium-high heat (190°C/375°F). Add sliced onion and bell pepper strips cut into 1cm pieces, season with the remaining half of the spice blend. Cook 6-7 minutes, stirring every 2 minutes, until vegetables are tender-crisp with light charred edges, then transfer to a clean plate.
Cook the chicken
Reduce stovetop heat to medium (175°C/350°F). Add marinated chicken strips to the same skillet in a single layer, working in 2 batches if needed to avoid overcrowding. Cook 8-9 minutes total, flipping strips once at the 4-minute mark, until chicken reaches an internal temperature of 74°C/165°F with golden, slightly crisp edges.
Combine fajita filling
Return cooked peppers and onions to the skillet with the cooked chicken, toss gently to combine over low heat (120°C/250°F) for 1 minute. Squeeze remaining 15ml (1 tbsp) lime juice evenly over the filling, then turn off the stovetop heat.
Warm the tortillas
While the filling rests for 2 minutes, heat 8 flour tortillas in a dry nonstick skillet over medium-low heat (150°C/300°F) for 20 seconds per side, until soft and pliable. For a faster method, wrap tortillas in a damp paper towel and microwave on high for 45 seconds.
Assemble and serve
Scoop approximately 120ml (1/2 cup) of the chicken and vegetable filling down the center of each warm tortilla. Top each with 15g (1 tbsp) sour cream and a pinch of chopped cilantro, and serve with extra lime wedges on the side for squeezing.
Tips
2.For restaurant-style table sizzle, reheat the empty cast-iron skillet for 1 minute over high heat before adding the mixed filling back in and carrying it straight to the table—always use a thick oven mitt to avoid burns from the hot pan handle.
3.Customize the protein easily: swap chicken for thinly sliced skirt steak (cook 5-6 minutes total), peeled large shrimp (cook 3-4 minutes total), or portobello mushroom strips (cook 8 minutes total) to suit different dietary preferences.
OMG these were SO good! Threw this together for last night’s family dinner and even my super picky 7-year-olds cleaned their plates. The marinade is chef’s kiss, didn’t have to change a single thing. 10/10 will be adding this to our weekly rotation!
Made these for our backyard potluck last weekend and everyone was begging for the recipe! Got that perfect sizzle when I brought the cast iron out to the table, felt like a total restaurant pro. Only swap I did was add a little extra lime juice because I’m obsessed with citrus.
30 minute cook time is NOT a lie! I’m a total beginner living in the dorms with just a tiny electric skillet and these turned out perfect for me and my roommate. Great for meal prep too, we packed the leftover chicken and veggies for burrito bowls all week.
Game changer! I’ve tried so many fajita recipes over the years that turn out bland or soggy, but this one has the perfect ratio of spices and the veggies stay crisp-tender exactly how I like them. Served with homemade guac and sour cream, *chef’s kiss*.
Perfect for my Sunday meal prep! I cooked up a double batch, portioned it out with tortillas and a little side of salsa, and had grab-and-go lunches for the whole work week. Held up way better than I thought it would in the fridge, no soggy veggies at all.
Loved the base recipe! I added a pinch of cayenne for a little extra heat and it was perfect for my partner and I who love spicy food. The sizzle when you plate it is so fun, makes a regular weeknight feel like a special occasion.
As someone who can barely boil water without messing it up, I was shocked how easy these turned out! The instructions were super straightforward, no weird fancy ingredients I had to run to three stores to find. Will 100% make again.
Made these for our weekly family Sunday dinner and my grandkids went back for seconds AND thirds! I used boneless skinless thighs instead of breast because I think they have more flavor, and it worked like a charm.
Made this for date night with my partner last night and it was a total hit! We set up a little fajita bar with all the toppings and it was way more fun than going out to a restaurant, plus way cheaper. 10/10 date night meal.
Quick question! Can I marinate the chicken overnight? I want to prep the night before my kid’s soccer team potluck so I don’t have to rush around after practice the next day. Recipe looks amazing otherwise!
Great high protein meal! I swapped the regular tortillas for whole wheat ones, loaded up on extra bell peppers and onions, and it fit perfectly into my macro count. Super flavorful even without extra sour cream or cheese, which is a win.
Pro tip: Heat your cast iron skillet in the oven for 10 minutes before you add the cooked chicken and veggies to it right before serving, that’s how you get that insane table-side sizzle that makes everyone lose their minds. Worked perfectly with this recipe!
Has anyone tried making this with tofu or portobello mushrooms instead of chicken? My sister is vegetarian and she’s coming over for dinner next week, I’d love to make this so we can all eat the same meal!
Turned the leftover fajita filling into the best breakfast quesadillas the next morning! Scrambled a couple eggs, tossed in the leftover chicken and veggies, added a little cheese, and it was chef’s kiss. Don’t sleep on the leftovers!
30 minute cook time saved my butt last night! Got stuck late at work, had no dinner plan, saw this recipe, had all the ingredients in the fridge, and had dinner on the table before the kids finished their homework. Absolute lifesaver.
So happy this recipe is naturally gluten free as long as you use GF tortillas! My son has a gluten sensitivity and it’s so hard to find easy, tasty meals the whole family can enjoy without making separate dishes. This is a new staple.
Wait, am I the only one who thought the spice blend was a little heavy on the paprika? I love smoked paprika but it felt like it overpowered the other flavors a little for me. Everything else was great though, the chicken was super juicy!
I made the chicken and veggies in my air fryer instead of the stovetop and it turned out amazing! 380 degrees for 12 minutes, shook the basket halfway, and everything was perfectly cooked with a little crisp on the edges. So easy!
I was worried the sizzle would set off my tiny apartment’s smoke alarm, so I skipped the hot cast iron serve and just put everything straight on plates, and it was still incredible! You don’t need the fancy sizzle to get amazing flavor, don’t let that scare you off if you have a sensitive smoke detector like me.
Brought these to my office potluck today and they were gone in 10 minutes! I kept the filling in a slow cooker on warm to bring with me, brought a bag of tortillas and little topping cups, and everyone was raving. Way better than the boring casseroles people usually bring.