By Ron | September 24, 2025

Chicken Fajitas

Cuisine	Diets	Course	Servings
Mexican	Meat	Main	6

Ingredients/Zutaten

Marinade

4 tbsp canola oil, divided

2 tbsp lemon juice

1-1/2 tsp salt

1-1/2 tsp dried oregano

1-1/2 tsp ground cumin

1 tsp chopped garlic (or garlic powder)

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp crushed red pepper flakes (optional)

Filling

1-1/2 pounds boneless skinless chicken, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 flour tortillas (8 inch diameter), warmed

Optional toppings

Sliced red onions

Shredded cheddar cheese

Taco sauce

Pico de Gallo

Salsa

Avocado slices or guacamole

Sour cream

Black olives

Instructions/Zubereitung

1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings.
2. Add chicken and turn to coat.
3. Cover and refrigerate 1-4 hours.
4. While chicken in marinating, prepare toppings.

1. In a large cast-iron skillet or wok heat 2 tbsp oil to medium-high; sauté peppers and onions until crisp-tender. Do not overcook!
2. Remove, set aside, and keep warm.
3. Drain chicken, discarding the marinade.
4. In the same skillet, cook chicken over medium-high heat until no longer pink. (~6 minutes)
5. Warm tortillas.
6. Return veggie mixture to skillet and heat through.

1. Spoon filling down centers of tortillas; add toppings, fold in half.
2. Optionally, sprinkle some toppings o.

Pairings/Paarungen

1. Mexican Rice
2. Refried Beans