Chicken fajitas is one of my favorite go-to meals. Although it requires a little forethought if you’re going to marinate the meat or make your own flour tortillas, the actual cooking time is short and the toppings are quite versatile.
My friend Katherine gave me a cookbook for a wedding gift and this recipe was in it. I made it quite a few times in our Pennsylvania home, so it was one of the first things I decided to try making for guests after we moved to Belize. I nearly panicked when I realized I had not figured nearly enough time. Everything was taking far longer—from running to the shop for an ingredient I didn’t have to taking the skin off the chicken breast to making the tortillas.
I was starting to feel flustered when Rhoda, one of the ladies from church, stopped in. “I have a little extra time. I’ll pat out the tortillas for you,” she said. She expertly patted out the tortillas and gave me some of the best tips I know for making tortillas. Such a lifesaver!
My sister-in-law shared a great tip with me. If you want to make your own tortillas ahead of time, but still want them warm, wrap the stack of freshly made tortillas in a towel and set it in the crockpot on warm. They will stay soft and fresh for a couple hours.
Don’t panic if you don’t have all the seasonings listed. You can use taco seasoning or mix and match your favorite seasonings. We love Badia Sazon Tropical (affiliate link) on our chicken fajitas.
Sometimes for special occasions we try to recreate Chili’s Fajita Trio, and add strips of beef and shrimp. Delicious!
4 tbsp olive or vegetable oil, divided
2 tbsp lime or lemon juice
2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes, optional
1 1/2 lb boneless skinless chicken breast or thigh, cut into thin strips
1 green pepper (or other color), cut into strips
1 medium onion, cut into slivers
6 (8”) four tortillas
shredded cheese, fresh salsa, sour cream, limes
In a large resealable plastic bag, combine 2 tbsp oil, lime juice, and seasonings. Add chicken. Seal and turn to coat. Refrigerate for 1-4 hours.
In a large skillet, saute peppers and onions in remaining oil until tender-crisp. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink.
Spoon chicken, peppers and onions, and desired toppings onto tortillas, and wrap.