Tangy Chicken Fajitas
Bursting with vibrant flavors and colorful ingredients, these Tangy Chicken Fajitas are a quick and easy weeknight dinner that doesn’t skimp on taste. Juicy strips of marinated chicken are infused with a zesty citrus blend of lime and orange juice, perfectly balanced by bold spices like smoked paprika and chili powder. Paired with tender sautéed bell peppers and onions, this skillet favorite is served on warm flour tortillas for a satisfying meal. Whether you top them with a dollop of sour cream, creamy guacamole, or fresh chopped cilantro, these fajitas are sure to impress. Ready in just 35 minutes, this crowd-pleasing recipe is perfect for taco night or any fiesta-inspired feast!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp lime juice
- 2 tbsp orange juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 8 flour tortillas
- 2 tbsp fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional)
- 0.5 cup guacamole (optional)
Instructions
Cut the chicken breasts into thin strips and set aside.
In a medium bowl, prepare the marinade by whisking together the lime juice, orange juice, olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, or up to 1 hour for more flavor.
While the chicken marinates, slice the bell peppers and onion into thin strips.
Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed (optional).
Add the marinated chicken strips to the pan and cook for 4-5 minutes on each side, or until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onions. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly charred.
Return the cooked chicken to the skillet with the vegetables and stir to combine. Let the mixture heat through for another 2 minutes.
Warm the flour tortillas on a dry skillet or directly over a gas flame until soft and lightly charred.
Serve the tangy chicken fajita mixture on the warm tortillas. Top with optional cilantro, sour cream, and guacamole if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 5.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
