Tex Mex Chicken Fajitas
Bursting with bold flavors and vibrant colors, these Tex-Mex Chicken Fajitas are the ultimate weeknight dinner solution that's as fun to make as it is to eat! Juicy, seasoned chicken strips are paired with sautéed rainbow bell peppers and onions, all infused with a zesty homemade spice blend featuring chili powder, smoked paprika, and cumin. Fresh lime juice adds a refreshing tang, while warm flour tortillas provide the perfect vessel for this savory, one-skillet dish. Top them off with creamy sour cream, melty cheese, zesty salsa, and fresh cilantro for an irresistible flavor explosion in every bite. Ready in just 35 minutes, these fajitas are ideal for feeding a crowd or spicing up your family dinner routine!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 large onion
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 flour tortillas
- 0.5 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 0.25 cup chopped fresh cilantro
- 0.5 cup salsa or pico de gallo
Instructions
Slice the chicken breasts into thin strips and set aside.
Cut the red, green, and yellow bell peppers into thin strips. Slice the onion into thin rings. Set these aside in a separate bowl.
In a small mixing bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create the seasoning mix.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the bell peppers and onions and sauté for 5-6 minutes, or until the vegetables are tender and slightly charred.
Return the cooked chicken to the skillet with the vegetables. Sprinkle the seasoning mix evenly over the chicken and vegetables, then drizzle the lime juice on top.
Toss everything together to coat evenly in the spices and cook for an additional 2-3 minutes until heated through.
Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
Serve the chicken and vegetable mixture in warm tortillas. Top with sour cream, shredded cheese, chopped fresh cilantro, and salsa or pico de gallo as desired.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 6328 mg | 275% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 29.7 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1697 mg | 131% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3332 mg | 71% | |
*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.
