How to Make Chicken Fajitas
These easy chicken fajitas are packed with bold Tex-Mex flavor thanks to juicy marinated chicken thighs, sauteed peppers and onions, and your favorite toppings. A quick homemade spice blend gives them a smoky, slightly spicy kick, and everything comes together in one skillet. Perfect for a fast weeknight dinner or weekend crowd pleaser, this chicken fajitas recipe is a must for any Tex-Mex lover.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken thighs trimmed
- 1/4 cup avocado oil
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large onion sliced thin
- 1 whole poblano pepper sliced thin
- 1 whole bell pepper sliced thin
- 8 fajita tortillas
- Optional toppings: cilantro, sliced avocado, guacamole, sour cream, shredded cheese, pico de Gallo, salsa, lime, pickled jalapenos
Instructions
- In a large bowl, whisk together the avocado oil, smoked paprika, cumin, garlic powder, cayenne pepper, oregano, onion powder, salt, and black pepper.
- Add the trimmed chicken thighs to the bowl and toss until fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
- Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Once it’s hot (a drop of water should sizzle instantly), add the marinated chicken. Cook for 4–5 minutes per side, or until the outside is browned and the inside is fully cooked. The chicken is done when the internal temperature reaches 165°F or the juices run clear.
- Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
- In the same skillet (don’t clean it—you want those flavors!), add the sliced onion, poblano, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened and slightly charred in spots.
- Warm the tortillas. Heat tortillas one at a time in a dry skillet or directly over a gas flame for a few seconds per side until warm and slightly blistered.
- Fill each tortilla with sliced chicken and sautéed vegetables. Add any of your favorite toppings: cilantro, avocado or guacamole, sour cream, shredded cheese, pico de gallo, salsa, lime wedges, or pickled jalapeños.
Notes
- Chicken thighs work best because they stay juicy and flavorful, even if they are slightly overcooked. You can use chicken breasts if preferred, but be careful not to dry them out.
- Adjust the spice by reducing or omitting the cayenne if you're cooking for kids or anyone sensitive to heat.
- Slice everything thinly to ensure even cooking and that perfect fajita texture. Thick slices can take longer to soften and won't wrap well in tortillas.
- Don't skip the rest time after cooking the chicken. This keeps it juicy and tender.
- Use any color bell pepper you like. Red, yellow, or orange will all work and add sweetness and color.
- Tortilla tip: Warm the tortillas over an open flame for a few seconds per side for a lightly charred, restaurant style flavor.
- Make it a meal by serving it with Spanish rice, chips and salsa, beans, or guacamole.
Nutrition
Serving: 2fajitas | Calories: 290kcal | Carbohydrates: 7g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 411mg | Potassium: 406mg | Fiber: 2g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg