Make easy chicken fajitas at home with a flavorful spice rub, tender chicken, and charred peppers and onions.
Ingredients
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
3 tablespoons olive oil, divided
1 large white or yellow onion, halved and cut into 1/4-inch slices (about 2 cups)
2 medium red bell peppers, cut into 1/4-inch slices
1 medium green bell pepper, cut into 1/4-inch slices
1 medium jalapeño pepper, thinly sliced crosswise (optional)
Kosher salt
1 medium lime, halved (cut one half into wedges for serving)
12 to 16 small flour tortillas
Shredded romaine or iceberg lettuce
Guacamole
Sour cream
Pico de gallo
Shredded cheddar, Monterey Jack, Colby, or Mexican blend cheese
Instructions
Place 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Add 1 pound boneless, skinless chicken breasts and toss to coat evenly with the seasonings.
Prepare the toppings and tortillas: Warm 12 to 16 small flour tortillas one at a time by holding them directly over a medium flame on a gas stove, or in a skillet over medium heat, flipping occasionally, until charred in spots and pliable. Stack and wrap in a clean kitchen towel or aluminum foil to keep warm. Cut romaine or iceberg lettuce into fine shreds.
Heat 2 tablespoons of the olive oil in a large skillet (preferably cast iron) over medium heat until shimmering. Add the chicken and cook until blackened in spots and cooked through (an internal temperature of at least 165ºF), 7 to 10 minutes per side. Meanwhile, prepare the vegetables.
When the chicken is ready, transfer to a clean cutting board. Add the remaining 1 tablespoon olive oil, 1 sliced large white onion, 2 sliced medium red bell peppers, 1 sliced medium green bell pepper, and 1 thinly sliced medium jalapeño pepper (if using) to the pan. Season lightly with kosher salt. Cook, stirring frequently, until softened and browned in spots, 5 to 8 minutes. Turn off the heat.
Slice the chicken breasts crosswise into 1/4-inch pieces and add to the skillet. Squeeze 1 lime half over the fajita mixture and toss to combine. Serve in flour tortillas with the reserved lime wedges and desired toppings.
