Fajitas have been around since the early 1900’s and started as a meal for cowboys in Northern Mexico and Western Texas.
This classic Tex-Mex dish can now be found on the menu of almost every Mexican restaurant and on the menu of a lot of chain restaurants, which is traditionally served on a hot skillet.
It consists of marinated meat, peppers and onions all added to a toasty flour tortilla with a variety of topping options.
Even though the dish was originally made with skirt steak, there are tons of variations today that use chicken or shrimp.
Today, I am going to show you how to make the chicken version of fajitas right in the comfort of your home, no skillet needed!
If you want to make the recipe for yourself, follow the steps below.
- Start by cutting the chicken into strips. Transfer to a bowl.
- Next, season with all your spices and lime juice. Mix and set aside to marinate for at least 1 hour.
- Now it’s time to get started on your vegetables! Thinly slice all the bell peppers and onion.
- In a pan over medium heat, add oil.
- Add the peppers and sautee until softened, about 2-3 minutes. Add the onions and continue to sautee until all the vegetables are cooked through, about 2-3 minutes. (Optionally, you can season with the same seasoning mixture used on the chicken for some added flavor!)
- Set aside.
- In the same pan, add a bit more oil and your chicken.
- Cook chicken for about 5-7 minutes or until fully cooked. Set aside.
- Optionally, warm the flour tortillas over a pan, about 30 seconds per side.
- Assemble the fajita with the chicken, vegetables and your favorite toppings.
- Serve and enjoy!
- 1lb chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper, to taste
- Juice of one lime
- Your favorite toppings!