Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb/450 g), thinly sliced
- 2 bell peppers (any colors), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 8 small flour or corn tortillas
Fajita Seasoning
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne (optional)
- Juice of 1 lime
Optional Toppings
- Sour cream
- Guacamole or sliced avocado
- Salsa
- Shredded cheese
- Fresh cilantro
- Lime wedges
Instructions
1. Mix the Marinade
In a large bowl, combine 1 tablespoon of olive oil, the chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, cayenne (if using), and lime juice until well blended.
2. Marinate the Chicken
Add the sliced chicken to the bowl and toss until evenly coated. Let it marinate for 15–30 minutes while you prepare the vegetables for even more flavor.
3. Sear the Chicken
Heat a large skillet or cast-iron pan over medium-high heat. Cook the chicken for 5–7 minutes, stirring occasionally, until browned and fully cooked. Transfer it to a plate.
4. Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same skillet. Cook the sliced peppers and onion for 5–6 minutes, stirring often, until they’re tender with slightly charred edges.
5. Bring Everything Together
Return the cooked chicken to the skillet and toss it with the vegetables. Cook for another 1–2 minutes so the flavors meld together.
6. Warm the Tortillas
Heat the tortillas in a dry skillet for about 30 seconds per side or wrap them in foil and warm them in a 300°F oven for 5–10 minutes.
7. Assemble and Serve
Fill each warm tortilla with the chicken and vegetable mixture, then top with sour cream, guacamole, salsa, cheese, cilantro, or any of your favorite toppings. Serve immediately with lime wedges on the side.