Chicken Fajitas

1. 1
   prep · ~15 min

   Marinate the chicken.

   In a mixing bowl, combine 2 tbsp olive oil, lime juice, minced garlic, cumin powder, smoked paprika, red chili powder, salt, and black pepper. Add the chicken strips and toss well to coat every piece. Set aside for 15 minutes while you prep the vegetables.

   TIPDon't marinate longer than 30 minutes — the lime juice will start to cook the chicken and make it mushy.
2. 2
   prep · ~5 min

   Slice the bell peppers and onions.

   Cut the bell peppers in half, remove the seeds and white membranes, then slice into thin strips about 1/4-inch wide. Peel the onions, cut in half, and slice into similar-sized strips. Keep them separate for now.

3. 3
   grill · ~8 min

   Cook the chicken strips.

   Heat the remaining 1 tbsp olive oil in a cast iron skillet over high heat until it just begins to smoke. Lay the chicken strips in a single layer — work in two batches if needed to avoid crowding. Let them sear untouched for 2 minutes, then flip and cook another 2 minutes until charred at the edges and cooked through. Transfer to a plate.

   TIPDon't crowd the pan — if the strips are too close together, they'll steam instead of sear. You want that dark, smoky char.
4. 4
   saute · ~4 min

   Sauté the peppers and onions.

   In the same hot skillet, toss in the bell pepper and onion strips. Sauté over high heat for about 4 minutes, tossing frequently. You want them to soften slightly but still have a crisp bite, with a few charred spots.

   TIPKeep the heat high and keep things moving — the natural sugars in the peppers will caramelize fast, and you don't want them to burn.
5. 5
   assemble · ~1 min

   Return the chicken and toss everything together.

   Add the cooked chicken back into the skillet with the peppers and onions. Squeeze any remaining lime juice over the top and toss everything together for 30 seconds to reheat the chicken and combine the flavors.

6. 6
   assemble · ~1 min

   Warm the tortillas and serve.

   Warm the flour tortillas on a dry skillet or directly over a gas flame for about 15 seconds per side. Pile the sizzling chicken, peppers, and onions into each tortilla, scatter fresh cilantro on top, and serve immediately.

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