When a sizzling plate of fajitas goes by you, it’s impossible to ignore. The signature smell, the trail of steam—this classic Tex-Mex dish is a showstopper. As iconic as they are when ordered out, fajitas are ridiculously easy to make at home, just how you like them. Focusing on only 3 key ingredients, our chicken fajita recipe requires minimal prep and cook time, meaning dinner on the table FAST. Follow our classic recipe for our best-ever version or use it as a jumping-off point to experiment with your favorite proteins, veggies, and toppings. It’s the ultimate easy and customizable weeknight dinner—here’s how to make it your own:
Can I make any substitutions?
Totally! Not only do we have standalone recipes for steak, shrimp, and vegetarian fajitas, there are also tons of ways you can change up your chicken too. If you like things spicy, subbing some or all of the bell peppers for something like poblanos or even jalapeños would add the perfect kick of heat. Want to add some zest to your dish? Sub the cumin for some homemade taco seasoning, or add some chili powder, cayenne, or paprika to your fajita marinade.
What should I serve with fajitas?
These can make up a meal all on their own, but we’ll never turn down a good side dish. Go classic with some Mexican rice and refried beans, or get creative with fiesta corn salad and avocado salsa. Don’t forget to serve up some chips with fresh salsa and guacamole for the ultimate meal.
What are the best fajita toppings?
This is where you get to pile on all of your favorites! Classic fajitas might have sour cream, guacamole, pico de gallo, and shredded cheddar, but why stop there? Top them with some corn salsa, chimichurri, salsa verde, or mango salsa to really make your fajitas stand out. Want to make this meal an extra special treat? Try your hand at making your own flour tortillas!
Directions
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- Step 1
In a large bowl, whisk lime juice, red pepper, 1/4 cup oil, and 1 teaspoon cumin. Season chicken with salt and black pepper, then add to bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Step 2In a large skillet over medium heat, heat remaining 1 tablespoon oil. Add chicken and cook until golden brown and cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.
- Step 3Meanwhile, in same skillet over medium heat, combine peppers, onion, and remaining 1 teaspoon cumin; season with salt and black pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return chicken to skillet and toss until combined.
- Step 4Transfer chicken mixture to a platter. Serve with tortillas and lime wedges alongside.
- Step 1
Very Nice recipe