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Chili-Lime Chicken Fajitas
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
Ingredients
- 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
Directions
- 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.
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