Easy Chicken Fajitas
David and I have been to Mexico many times. We like its culture and its people. Of course, the weather is lovely, especially when we go down there during our Canadian 🍁 winter season. We also enjoy Mexican food a lot. It’s colorful, has tons of flavor, and is often very easy to prepare.
We have a long list 📑 of favorites. There are Chiles Rellenos, Elotes • Grilled Mexican Street Corn, Pulled Pork Enchiladas, Mexican Tostadas, Albóndigas • Mexican Meatball Soup or Chicken Tortilla Soup, Slow Cooker Barbacoa Beef, and many more.
Another Mexican dish that we make often at home is Easy Chicken Fajitas! Fairly quick to make, this famous finger food is amazing! Tender, juicy chicken with bold flavor, along with onions 🧅 and peppers, the mixture is spooned into warm tortillas and complimented with your favorite toppings.
To begin with, I make 👩🍳 a combination of different spices. One of them is chili powder, which can be substituted with ancho chili powder for a milder version. On the other hand, the spice mix can be replaced by 2 tablespoons of my Homemade Old El Paso Taco seasoning.
The breasts are pounded down to even thickness prior to being seasoned with the spice mix. The meat is cooked until it reaches 160ºF, which should take about 3 to 4 minutes per side. It’s transferred to a cutting board, covered tightly with foil, and allowed to rest for 7 to 10 minutes ⏳.
As we all know, the recommended internal temperature for chicken 🐓 is 165ºF to ensure safety. The reason why I remove the breasts at 160ºF is that the meat is covered with foil, allowing the temperature to continue rising. Trust me, it will reach 165ºF and probably beyond. The results… juicier chicken.
Another point I would like to mention is to either cook the breasts whole or in strips…
By keeping the breasts intact, they retain more moisture and are less likely to dry out, while cooking in strips presents a higher risk of overcooking 🔥 the meat. By letting the breasts rest for 10 minutes, it allows the juices to redistribute before slicing them into strips. The results… juicy and tender chicken.
There’s a reason why we love making these Easy Chicken Fajitas… they’re fun to eat!
Besides the amazing flavor from the mixture, there’s a choice of toppings to add. The way I like mine is to squeeze lime juice on top of my chicken mixture sitting in a warm tortilla, and then add hot sauce, guacamole, shredded cheese 🧀, pico de gallo or fire-roasted salsa, sour cream, plus fresh chopped cilantro.
These Easy Chicken Fajitas are always a family favorite! They are a great comfort food that is fairly quick to make. You can customize them to your liking with different toppings. Although I’m using chicken as the main protein, fish 🐟 or beef can be substituted.
Bon Appétit! 🍽
Here are several more Mexican inspired recipes for you to enjoy… 😀
– Mexican Beef & Rice Skillet
– Tequila-Lime Chicken Wings
– Salsa Verde
– Mexican Smoky Corn Dip
– Strawberry Mango Margarita
– Sombrero Pizza
– Mini Mexican Tortilla Quiche
– El Diablo Pork Tenderloin
– Margarita Cupcakes
and for even more chicken recipes 🐓 =, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Easy Chicken Fajitas
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Ingredients
SPICE MIX
- 1/2 tbsp. ground cumin
- 1/2 tbsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground Himalayan pink salt
- 1/2 tsp. freshly ground mixed peppercorns
FAJITAS
- 2 large skinless, boneless chicken breasts, pounded slightly
- 1 1/2 to 2 tbsp. canola oil, or as needed tips & tricks
- 1 medium onion, sliced (Lyonnaise cut) into 1/4-inch thick tips & tricks
- ground Himalayan pink salt, to taste
- 1 large poblano pepper, sliced into 1/4-inch thick
- 1 large orange pepper, sliced into 1/4-inch thick
- 1 large red pepper, sliced into 1/4-inch thick
- 2 tbsp. freshly squeezed lime juice
- 10 6-inch tortillas, warmed
GARNISHED
- sour cream
- guacamole see Recipe
- shredded Cheddar cheese (substitute Monterey Jack) tips & tricks
- pico de gallo see Recipe
- fresh chopped cilantro tips & tricks
- hot sauce such as Cholula or Valentina
- lime wedges, for serving
Directions
- In a shallow bowl, mix all the spice mix ingredients and set aside.
- Slightly pound down the chicken to an even thickness, and sprinkle the tops with spice mix; set aside.
- In a large skillet over medium heat, add oil. When hot, place the chicken, seasoned side down, and add more spice mix on top. Cook the meat until the internal temperature reaches 160ºF.
- Transfer onto a cutting board and wrap tightly with foil. Let the breasts rest for 7 to 10 minutes, before slicing against them grain into ½-inch strips.
- Meanwhile, in the same skillet, add onion slices and stir to coat them with fat left behind; season with salt. Sauté for 1 to 1:30 minutes.
- Add peppers, a little bit of oil if needed, and the remaining spice mix. Sauté until the veggies are softened, about 5 minutes.
- Return the chicken strips and gently toss until the meat is heated through, 2 minutes at the most.
- Stir in lime juice.
- Spoon mixture into warm tortillas and garnish with your favorite toppings.
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