Easy Chicken Fajitas

5.0
(1,424)

This easy recipe comes from 8-year-old Dani Shaub, who loves making these juicy chicken fajitas. She based the recipe on the ingredient list from a packet of fajita seasoning and likes that it involves lots of slicing (one of her favorite cooking tasks). Bonus: "Everyone gets to participate and pick their own toppings," she says. This recipe is great for both kid and adult cooks.

Active Time:
20 mins
Total Time:
30 mins
Yield:
4 servings

Ingredients

  • 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, divided

  • 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

  • Shredded lettuce, for serving

  • Shredded cheddar cheese, for serving

  • Salsa, for serving

  • Sour cream, for serving

Directions

  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 the bag 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.

    Easy Chicken Fajitas
    William F. Dickey II

Suggested Pairing

There are a number of reds that would work with fajitas — Monastrell from Spain, Malbec from Argentina, a Grenache-based red from the South of France, or a Zinfandel from California.

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