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Yummy Chicken Fajitas

 Yummy Chicken Fajitas
Fresh lime juice help you bring a taste of Mexico to your dinner table. These colorful fajitas have fresh flavors that appeal to everyone.
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil, divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 pound boneless skinless chicken breasts
  • 1 medium green pepper, halved and seeded
  • 1 medium sweet red pepper, halved and seeded
  • 1 medium sweet onion, sliced
  • 6 flour tortillas (8 inches)
  • Salsa
  • eachguacamole dip
  • Guacamole dip and sour cream or shredded cheddar cheese, optional


  • In a large resealable plastic bag, combine the vinegar, lime juice, 1
  • tablespoon oil, Worcestershire sauce, onion, garlic, salt if
  • desired, oregano and cumin; add chicken. Seal bag and turn to coat;
  • refrigerate at least 4 hours.
  • Drain and discard marinade from chicken. Using long-handled tongs,

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Yummy Chicken Fajitas (continued)

Directions (continued)

  • moisten a paper towel with cooking oil and lightly coat the grill
  • rack. Lightly brush vegetables with remaining canola oil. Grill
  • vegetables and chicken, covered, over medium heat or broil 4 in.
  • from the grill for 12-15 minutes or until a meat thermometer reaches
  • 170°
  • Meanwhile, warm tortillas according to package directions. Quickly
  • slice chicken and peppers into strips and separate onion slices into
  • rings. Spoon chicken and vegetables down the center of tortillas;
  • fold in sides. Serve with salsa, guacamole, sour cream and/or cheese
  • if desired. Yield: 6 servings.
Grilled Beef Fajitas: Prepare as directed, using 1-1/2 pounds beef flank steak in place of the chicken. Grill over medium heat for 6 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Nutritional Facts: 1 fajita (calculated without salsa or optional toppings) equals 282 calories, 8 g fat (1 g saturated fat), 42 mg cholesterol, 301 mg sodium, 31 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.