Fajitas
Sizzling hot strips of marinated chicken and charred bell peppers served with warm tortillas. A Tex-Mex classic that comes together fast — the marinade does all the heavy lifting, infusing the meat with smoky, citrusy flavor while you slice the vegetables.
For 4 servings
- prep · ~15 min
Make the marinade and prep the chicken.
1.In a large mixing bowl, whisk together lime juice, 1 tbsp oil, minced garlic, cumin powder, smoked paprika, red chili powder, black pepper, and salt.2.Add the sliced chicken strips to the marinade and toss until evenly coated.3.Cover and refrigerate for at least 15 minutes while you slice the vegetables. - prep · ~5 min
Slice the bell peppers and onion.
1.Halve the bell peppers, remove the cores and seeds, then slice into thin strips.2.Peel the onion, halve it, and slice into strips of similar thickness to the peppers.TIPKeep the strips uniform so they cook evenly and look great together on the plate. - grill · ~8 min
Sear the chicken strips.
1.Heat 1 tbsp oil in a cast iron skillet over high heat until smoking hot.2.Add the marinated chicken strips in a single layer — work in batches if needed to avoid crowding.3.Cook without moving for 2-3 minutes until deeply charred, then flip and cook another 2-3 minutes until cooked through.4.Transfer the cooked chicken to a plate and tent loosely with foil.TIPDon't stir the chicken — letting it sit undisturbed gives you those charred, smoky edges that define a great fajita. - saute · ~5 min
Sauté the peppers and onion in the same hot skillet.
1.Add the bell pepper and onion strips to the same skillet right after removing the chicken.2.Cook over high heat, stirring occasionally, for 4-5 minutes until softened and charred in spots.3.Season with a pinch of salt.TIPThe vegetables should still have a little bite — soft but not limp. - assemble · ~3 min
Warm the tortillas and combine everything.
1.Warm the tortillas on a dry skillet or directly over a gas flame for 15-20 seconds per side.2.Return the cooked chicken to the skillet with the peppers and onions, toss briefly to reheat.3.Pile the sizzling chicken and vegetables right onto the hot skillet and bring it to the table. - serve
Serve immediately with warm tortillas and garnish with fresh cilantro.
Let everyone build their own fajitas at the table — spoon the sizzling chicken and pepper mixture onto a warm tortilla, garnish with chopped cilantro, and fold it up.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken and vegetables into uniform thin strips to ensure even cooking in the hot skillet.
- 2Don't skip the 15-minute marinating time — the acid from the lime helps tenderize the chicken.
- 3Get the skillet smoking hot before adding the chicken to achieve those signature charred edges.
- 4Cook the chicken in a single layer without moving it for the first 2-3 minutes for a deep sear.
- 5Warm tortillas directly over a gas flame or in a dry pan for a slight char and pliability.
- 6Serve the fajitas straight from the hot skillet to keep everything sizzling at the table.
Adapt it for your goals.
Steak fajitas
Replace the chicken with 500g skirt or flank steak, sliced thinly against the grain after resting. Marinate and cook the same way for a beefier, more classic Tex-Mex option.
vegetarian fajitasVegetarian fajitas
Swap the chicken for 400g portobello mushrooms (sliced thick) or extra-firm tofu (pressed and sliced). The marinade and high-heat sear work beautifully with these plant-based proteins.
spicy fajitasSpicy fajitas
Add 1 minced jalapeño or chipotle pepper in adobo to the marinade, and serve with sliced fresh serranos on the side for a serious heat boost.
low carb / ketoLow-carb / keto
Serve the fajita filling over a bed of crisp lettuce leaves (like butter or romaine) or cauliflower rice instead of flour tortillas for a low-carb meal.
shrimp fajitasShrimp fajitas
Swap the chicken for 500g large shrimp (peeled and deveined). Marinate only 10 minutes (the acid will cook the shrimp quickly) and sear for 2-3 minutes per side until pink and curled.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a high-quality, low-fat source of protein that supports muscle maintenance and satiety.
Rich in Vitamin C
Bell peppers are loaded with vitamin C — a single serving delivers well over the daily requirement, boosting immune function.
Good Source of Antioxidants
Smoked paprika, cumin, and garlic all contain antioxidant compounds that help combat oxidative stress in the body.
Low in Added Sugar
This recipe derives its flavor from spices and citrus rather than added sugars, making it a naturally low-sugar meal option.
Frequently asked questions
Yes, boneless skinless chicken thighs work great — they're juicier and more forgiving if overcooked. Slice them thin and cook exactly as directed.
