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Weeknight Chicken Fajitas for Two

Name: Weeknight Chicken Fajitas for Two
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 1 tablespoon paprika; 1 teaspoon dried cilantro flakes; 1 teaspoon ground cumin; 1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon white pepper; 4 tablespoons olive oil, divided; 2 tablespoons marinade for chicken; 4 teaspoons lemon juice; 1 tablespoon lime juice; 1/8 teaspoon Liquid Smoke, optional; 2 boneless skinless chicken breast halves (4 ounces each), cut into strips; 1 medium onion, sliced; 1 medium sweet red pepper, sliced; 4 flour tortillas (6 inches), warmed; Optional toppings: sour cream, salsa, guacamole, shredded cheddar cheese, chopped lettuce and tomatoes

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Test Kitchen Approved

Total Time

Prep: 40 min. + marinating Cook: 10 min.

Makes

2 servings

Updated: Jun. 27, 2023

My family loves fajitas and asks for them at least once a week. This quick and easy version gets as close to the version our local taqueria serves.—Tanya Cook, West Salem, Wisconsin

Weeknight Chicken Fajitas for Two Recipe photo by Taste of Home

Ingredients

1 tablespoon paprika
1 teaspoon dried cilantro flakes
1 teaspoon ground cumin
1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
4 tablespoons olive oil, divided
2 tablespoons marinade for chicken
4 teaspoons lemon juice
1 tablespoon lime juice
1/8 teaspoon Liquid Smoke, optional
2 boneless skinless chicken breast halves (4 ounces each), cut into strips
1 medium onion, sliced
1 medium sweet red pepper, sliced
4 flour tortillas (6 inches), warmed
Optional toppings: sour cream, salsa, guacamole, shredded cheddar cheese, chopped lettuce and tomatoes

Directions

Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.

Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.