Fajitas

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

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