Chicken Fajitas

This chicken fajitas recipe was quick and easy to prepare, and we all thought they were delicious, topped with homemade salsa and guacamole. These tasty fajitas paired nicely with some Mexican rice, spicy pinto beans, and tortilla chips.
Chicken Fajitas
Marinade:
- 3 tbsp olive oil
- 1 tbsp vinegar
- 2 cloves of garlic, minced
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp black pepper
- 1 lime, juiced
Chicken, Onions, and Peppers:
- 2 chicken breasts, sliced into thin bite-size pieces
- ½ yellow onion, sliced thinly
- ¼ yellow pepper, sliced thinly
- ¼ red pepper, sliced thinly
- 1 tbsp olive oil
Cilantro & Lime Coleslaw:
- 2 cups of green cabbage shredded (or buy the bagged coleslaw mix with carrots)
- 1 tbsp olive oil
- ½ – 1 lime, juiced, to taste
- 1 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked black pepper, to taste
- Dash of garlic powder, to taste
Serving:
- Corn or flour tortillas
- Cotija cheese, grated
- Sour cream
- Guacamole
- Roasted Tomato Salsa
How to Make Chicken Fajitas:
Make the marinade by combining the olive oil, vinegar, garlic, salt, chile powder, paprika, cumin, oregano, and freshly cracked black pepper. Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion, and peppers.
Place into the refrigerator to marinate for 5-6 hours.
Cook the chicken, onions, and peppers by heating the olive oil in a large cast-iron skillet over high heat, coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers, and cook, stirring often, for about 7-8 minutes.
When ready to serve, prepare the coleslaw mixture so it stays crunchy. Combine the cabbage, olive oil, lime juice, cilantro, sea salt, freshly cracked black pepper, and garlic powder to taste. Mix until well combined.
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
Finish the fajitas by topping the warmed tortillas with some chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.
Equipment
Ingredients
Marinade Ingredients:
- 3 tbsp olive oil
- 1 tbsp vinegar
- 2 cloves of garlic minced
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp black pepper
- 1 lime juiced
Chicken, Onions, and Peppers:
- 2 chicken breasts sliced into thin bite-size pieces
- ½ sweet yellow onion sliced thinly
- ¼ yellow pepper sliced thinly
- ¼ red pepper sliced thinly
- 1 tbsp olive oil
Cilantro and Lime Coleslaw Salad:
- 2 cups of green cabbage shredded or buy the bagged coleslaw mix with carrots
- 2 tsp olive oil
- ½ - 1 lime juiced
- 1 tbsp fresh cilantro chopped
- Salt and pepper to taste
- Dash of garlic powder
For Serving:
- Corn or flour tortillas
- Cotija cheese grated
- Sour cream
- Guacamole click up above for the recipe
- Roasted Tomato Salsa click up above for the recipe
Instructions
- Make the marinade by combining the olive oil, vinegar, garlic, salt, chile powder, paprika, cumin, oregano, and freshly cracked black pepper. Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion, and peppers.
- Place into the refrigerator to marinate for 5-6 hours.
- Cook the chicken and peppers by heating the olive oil in a large cast-iron skillet over high heat, coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers, and cook, stirring often, for about 7-8 minutes.
- When ready to serve, prepare the coleslaw mixture so it stays crunchy. Combine the cabbage, olive oil, lime juice, cilantro, sea salt, freshly cracked black pepper, and garlic powder to taste. Mix until well combined.
- Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
- Finish the fajitas by topping the warmed tortillas with some chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.



Those look good, especially with the guacamole on them.
Yum! These are going on my list of recipes to make! I’m also looking at a couple pf others you’ve posted! Mmm!
i posted a link to your blog on my facebook page. i hope that is okay.
your recipes look yummy!
My peppers and onions are going to be plain, because the two breasts I used were pretty big and soaked up all the marinade. Can’t wait to make this for dinner!
Hi, Pam,
This recipe looks wonderful, but I have one question: do you serve it like in the photo or do you wrap them?
Tere,
I wrap them like a taco when I eat them. I hope this helps.
Pam
Yes, thank you for your fast answer 😉