Crispy Chicken Fajitas

Chicken fajitas with onions and bell peppers make for a simple family meal. An easy marinade and a quick sear in the skillet is all that's needed for the most crispy and flavorful fajitas ever!

Course Dinner

Cuisine Mexican

Prep Time 5 minutes

Cook Time 20 minutes

Marination 30 minutes

Total Time 55 minutes

Servings

Calories 266kcal

Author Saima Zaidi

Equipment

Shallow bowl
Cast iron skillet

Ingredients

3 tbsp avocado oil or light olive oil, divided
2 tbsp lime juice freshly squeezed
3 tbsp fajita seasoning
1 tsp sea salt
2 chicken breasts boneless, skinless
1 red onion medium-sized
3 bell peppers different colors

US Customary - Metric

Instructions

Combine 1 tbsp avocado oil, lime juice, fajita seasoning and sea salt in a shallow bowl and add the chicken. Cover with cling foil and marinate for 30 minutes.
While the chicken is marinating, slice the onion and bell peppers into strips and keep them aside.
Place a seasoned cast iron skillet on your stovetop on medium-high heat. Wait until the skillet is quite hot, then drizzle 1 tbsp oil to coat it. Add the marinated chicken, shaking off the excess marinade. Reserve the extra marinade for later. Sear the chicken, first on one side, then the other until it gets slightly charred. Now you can turn down the heat a bit so the chicken doesn’t burn. Flip a few times to ensure a nice, even char. The chicken will take 7-8 minutes per side to get cooked through. Remove it onto a platter and keep aside.
Clean the skillet with a paper towel if there are burnt bits stuck to the bottom. Drizzle the last tablespoon of oil into the skillet and add the onion and bell pepper strips. Add the leftover marinade from the chicken. Toss them on high heat until crisp (2-3 minutes only). Don’t overcook them as you do want a little crunch.
Slice the chicken into strips and add them back into the pan. Pile onto tortillas with the toppings of your choice. Serve hot.

Notes

Chicken thighs can also be used instead of chicken breasts.
Make your own fajita seasoning if you don't want to use the packaged one. Take 1/2 tsp each of chilli powder, smoked paprika, ground cumin, ground black pepper, onion powder, and garlic powder in a small bowl and mix them together.
For crispy fajitas that have charred outer edge and moist insides, follow these recipe tips - marinate the chicken for at least 30 minutes, use a cast iron skillet, make sure it is very hot before you add the chicken, and cut the meat into strips after cooking it.
For serving suggestions, see the body of the post.

Nutrition