Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into thin strips
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lime juice, freshly squeezed (about 2-3 limes)
  • 2 tablespoons fajita seasoning (store-bought or homemade blend)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 large red bell pepper, cored, seeded, and sliced into strips
  • 1 large yellow bell pepper, cored, seeded, and sliced into strips
  • 1 large green bell pepper, cored, seeded, and sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 12-18 small flour tortillas, warmed
  • Optional Toppings: sour cream, guacamole, salsa, shredded cheese (cheddar, Monterey Jack), chopped cilantro, diced tomatoes, sliced jalapeños, lime wedges

Instructions:

  1. In a large bowl, combine chicken strips with olive oil, lime juice, fajita seasoning, chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  2. While the chicken marinates, slice the bell peppers and onion. Mince the garlic.
  3. Heat a cast iron skillet over medium-high heat. Add the sliced onions and peppers and cook, stirring occasionally, until softened and slightly charred, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove vegetables from the skillet and set aside.
  4. Add the marinated chicken to the hot skillet. Cook, stirring occasionally, until the chicken is cooked through and browned, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C).
  5. Return the sautéed vegetables to the skillet with the chicken. Toss to combine and heat through.
  6. Serve the sizzling fajita mixture immediately with warm tortillas and your favorite toppings. Let everyone assemble their own fajitas.