Chili-Lime Chicken Fajitas

Total Time

Prep: 20 min. + marinating Cook: 25 min.


8 servings

Updated: Jun. 27, 2023
I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. —Ashley Lecker, Green Bay, Wisconsin
Chili-Lime Chicken Fajitas Recipe photo by Taste of Home


  • 4 tablespoons canola oil, divided
  • 3 tablespoons lime juice, divided
  • 1-1/2 teaspoons grated lime zest
  • 1 teaspoon chili powder
  • 3/4 teaspoon garlic powder, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1/2 teaspoon salt
  • 1 large sweet red pepper and large green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 16 corn tortillas (6 inches)
  • Lime wedges
  • Optional: sour cream, chopped cilantro


  1. In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours.
  2. Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan.
  3. In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

Nutrition Facts

2 fajitas: 309 calories, 11g fat (2g saturated fat), 63mg cholesterol, 236mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 26g protein.