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Easy Chicken Fajitas

Eight-year-old Dani Shaub loves making these juicy chicken fajitas--a recipe she based on the ingredient list from a packet of fajita seasoning--because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.


slideshow  More Quick Mexican Dishes


  • Total Time:
  • Servings: 4

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  • 1 teaspoon pure chile powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3 tablespoons extra-virgin olive oil
  • 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
  • 1 green bell pepper—cored, seeded and cut into thin strips
  • 1 medium onion, thinly sliced
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 8 flour tortillas, warmed in the microwave
  • Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving


  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.
  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.
  3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
Photo James Baigrie Published August 2007

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