Flavorful Chicken Fajitas
Total TimePrep: 20 min. + marinating Cook: 10 min.
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.
Test Kitchen tips
Nutrition Facts1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
Dec 10, 2019
Extremely delicious, satisfies my cravings for restaurant Mexican food. I think marinating with the lemon juice makes a big difference.
Nov 25, 2019
My family loves when I make this for dinner. The flavor is really good and I usually don’t have time to marinate the chicken for no longer than 30 min and it still comes out good. I’m sure if I took the time to marinate it longer the flavors would be even better but I’m fine with how it turns out.
Nov 15, 2019
The more gem recipes Iand#039;ve located and made on Taste of Home, the less and less Iand#039;ve been enticed into going out to eat. I canand#039;t think of the last time I had fajitas out that could beat this recipe. There is NOTHING difficult about this recipe and the flavors are huge in this one. Sometimes, Iand#039;ve just used chicken tenders to save time. But the only change and#039;ve ever made was to double the amount of bell peppers and chopped onions.
Oct 21, 2019
I love your recipes. But wasn’t a crazy about this on:(
Oct 17, 2019
Prep time took me longer than 20 minutes but it was completely worth the time
Oct 15, 2019
This was my 1st time cooking anything remotely Mexican food. I wanted to learn how to make this for a dinner date. I done a test run and it turned out delicious! I however didn’t have time to marinate so I just slow cooked the chicken while letting it absorb the seasoning. I also added barbecue sauce in. I will definitely be making this again.
Oct 11, 2019
This is a solid marinade. I added a tablespoon of vinegar and a 1/4 teaspoon of cayenne pepper for some spice and it turned out awesome. I marinated for 3 hours. It was a bit salty though, so I might bring it down to 1 teaspoon next time fyi.
Sep 16, 2019
I used the recipe as a starting point and it turned out incredible. First I added 1 Teaspoon each of ground cayenne, ground ancho chile, and ground chipotle chile. This gave it a deeper smokie chili flavor without adding much heat. Since a added more powders I also increased the oil to make it into a nice marinade paiste. I pounded out the chicken breasts so they were equal in thickness and evenly spread the paiste over them. When cooking the chicken I started with a very hot grill and cooked them for a minute and a half on each side, removed them and let them rest of 20 minutes. This left the chicken with nice grill marks and raw in the center. I then sliced them into even stips and finished the cooking with the vegatables. By cooking the chicken twice I could control the timing of the fajitas for the party we were having.
Sep 11, 2019
I only marinated for 30 minutes and it turned out delicious, next time will marinate longer. I did add chicken broth to pan to cook a bit longer to make sure it was well done and it came out very moist. Cooked it till broth was cooked up and then added veggies to fry up chicken.
Sep 6, 2019
I am not what you would call a professional cook, so making fajitas for the first time was nerve-wracking. But following this recipe and tweaking it to my liking, they were absolutely amazing! Even my mom enjoyed it, and she absolutely despises onions! They were 10x more delicious and flavourful than any fajita I've had at a Mexican restaurant, and a huge improvement compared to our local one. Personally, I used more lemon juice and a little less cummin. But since i like a little spice, I used a garlic jalapeno and even fresh jalapeno slices to give it an extra zing. Fresh cilantro chopped up really gives it an extra oomph too! I've made it twice now and both times it's came out super delicious!