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Weeknight Chicken Fajitas for Two


  • 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


  • 1. 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.
  • 2. Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
  • 3. 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.

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