Active Time
Total Time
30 MIN
Serves : 4
James Baigrie

How to Make It

Step 1    

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Step 2    

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Step 3    

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Suggested Pairing

When it comes to pairing wine and fajitas—a situation that might occur for some people only after every last margarita on earth had been drained—here’s a general thought. Fajitas, which are typically served with onions, grilled bell peppers, cheese, pico de gallo, possibly guacamole, maybe sour cream and who knows what other fixings, fall into the broad pairing category of “It isn’t the meat, it’s the sauce (or condiments).” Essentially, you’re picking a wine to go with a mass of wildly different flavors. So you want one that goes with, more or less, anything. There’s also a general pairing rule of thumb that suggests matching weight with weight—with a delicate piece of sole, pour a lighter wine; with something like a fajita, pour a wine with more heft. It’s a handy guideline, especially when you don’t want to think about nuances of flavor. With fajitas, following these two guidelines, there are a number of reds out there that would work just fine—Monastrell from Spain, Malbec from Argentina, a Grenache-based red from the South of France—but from California, go for Zinfandel.

You May Like

Aggregate Rating value: 5

Review Count: 1415

Worst Rating: 0

Best Rating: 5

Author Name: critical_cook

Review Body: I made this tonight, and it wasn't bad but I think the corn starch is unnecessary. It burned onto the bottom of my All-Clad pan and prevented the chicken, peppers and onions from cooking correctly. Just my two cents.

Review Rating: 3

Date Published: 2016-06-21

Author Name: Tifanie Smith

Review Body: My husband has to have one taco night a week. Tacos get old for me, so I'm always looking for easy ways to mix up mexi-night. This was easy and fun to prepare. It was such a hit! My husband and I loved it! I threw in a package of Goya Sazón seasoning into the mix and used litehouse freeze dried garlic instead of powder. Perfectly delicious and easy! Thank you for sharing! 

Review Rating: 5

Date Published: 2016-08-14

Author Name: Passion4foods

Review Body: Omg- this is the best recipe so scrumptious! I never have the time of day to really cook. Since I am now dating my boyfriend who love to eat I decide to make the time to at least learn cook something. I am so happy to have found this DELICIOUS recipe my boyfriend LOVE IT! Like the old saying say A way to a man heart is through his stomach this is so true. Thank you for this great recipe.  Now I love cooking for him....  I double this recipe and separate my chicken from my onion and bell pepper when I marinade and cooking it over the heat. Once I cook the chicken strip i pour 2 tablespoons of lime juice and mix well while it is hot. I use half ingredients for the chicken and the other half for the onion and pepper marinade over night in the refrigerator yummo!

Review Rating: 5

Date Published: 2016-09-08

Author Name: dogmatic

Review Body: Oh god those look amazing!

Review Rating:

Date Published: 2017-02-01

Author Name: ellencherbert

Review Body: this has become a goto fav around my kitchen. Easy, healthy, tasty!

Review Rating: 5

Date Published: 2016-06-30

Author Name: Natalie Sorensen

Review Body: So fast and easy. Didn't have onion or garlic powder so I used garlic salt and it still turned out great. I will definitely be adding this into my dinner rotation! 

Review Rating: 5

Date Published: 2016-08-31

Author Name: Darkmoon

Review Body: I admit I am a sucker for mexi food, but finding good combinations is actually pretty hard. Thanks for this super recipe.

Review Rating:

Date Published: 2016-08-10

Author Name: Karen A Burnside

Review Body: Was looking for a quick chicken fajita recipe and made these tonight! They were a hit! I will be saving this for future fajita nights! I didn't have corn starch and you really didn't need it!!

Review Rating: 5

Date Published: 2017-03-06

Author Name: crafter102

Review Body: Great recipe, it's amazing. I'm thinking of other ways I could use the chicken, this is so good and worth your time!! Thank you so much!

Review Rating: 5

Date Published: 2016-08-31

Author Name: gbbg

Review Body: Olive oil? Corn starch? Two things you won't find in fajitas even in the gringo mex down at the shopping center. embarassing recipe for F&W.

Review Rating: 1

Date Published: 2017-02-22

Author Name: Shane Duffy

Review Body: Disgusting!!!!......I will take part of the blame for not noticing the cumin the recipe, but fajitas are a Mexican dish not Indian.  Please label this recipe "CHICKEN CURRY" fajitas.  Might not be bad if you take out the cumin and corn starch, but as is the cumin overpowers everything and they taste like Indian food.  Apologies for overreacting but I can't even stand the smell of anything curry let alone the taste and I spent the last hour making this dish excited for some Mexican food and I got Chicken Curry Fajitas.  

Review Rating:

Date Published: 2017-01-24