Ingredients:

  • 5 lbs Boneless, skinless Chicken Breast, sliced thinly
  • 3 Tbsp Freshly squeezed Lime Juice (for marinade)
  • 2 Tbsp Olive Oil (for marinade)
  • 1 Tbsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder (for marinade)
  • 1 tsp Salt (for marinade)
  • 1/2 tsp Freshly ground Black Pepper (for marinade)
  • 2 Tbsp Olive Oil or Canola Oil (for searing)
  • 1 large Yellow Onion, sliced thinly
  • 3 medium Bell Peppers (Red, Yellow, Green mix), sliced uniformly
  • 2 cloves Fresh Garlic, minced
  • 8-12 Flour Tortillas, warmed
  • 1 Fresh Lime, cut into wedges (for serving)

Instructions:

  1. Slice the chicken breast against the grain into uniform 1/4-inch strips. In a large bowl, combine all Marinade ingredients (lime juice, oil, spices, salt, and pepper). Whisk well.
  2. Add the sliced chicken to the bowl, tossing thoroughly to coat. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  3. Slice the onions and bell peppers into uniform, matching strips. Keep them separate from the marinated chicken.
  4. Place the cast iron skillet (or heavy pan) over high heat for 3–5 minutes until scorching hot. Add 1 Tbsp of cooking oil. Once the oil is shimmering, add the sliced onions and peppers.
  5. Sauté quickly for 3–4 minutes, stirring only occasionally. You want them tender-crisp with some charring. Remove the vegetables from the pan and set them aside on a plate.
  6. Return the pan to high heat. Add the remaining 1 Tbsp of oil. Once hot, add half of the marinated chicken strips in a single layer. Do not overcrowd the pan.
  7. Sear for 2–3 minutes per side until deeply browned and cooked through (internal temperature of 165°F). As the chicken finishes, toss in the minced garlic for the final 30 seconds of cooking. Cook the second batch immediately after.
  8. Transfer all cooked chicken to a clean plate and tent loosely with foil for 5 minutes. This allows the juices to redistribute.
  9. Return the vegetables and any accumulated vegetable juices to the skillet along with the rested chicken. Toss quickly over medium heat for about 1 minute to reheat everything thoroughly. Squeeze a wedge of fresh lime juice over the mixture.
  10. Serve the sizzling fajita mixture immediately with warm tortillas and your preferred toppings like guacamole and pico de gallo.