Free recipe Tex-Mex

Chicken Fajitas

Name: Chicken Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 1/2 lb boneless skinless chicken breasts, or thighs, sliced into 1/2-inch strips; 3 tbsp fresh lime juice, plus wedges for serving; 4 tbsp vegetable oil, divided; 3 cloves garlic, grated; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1 tsp light brown sugar; 1 1/2 tsp kosher salt, divided; 3 bell peppers, mixed colors, cut into 1/4-inch strips; 1 large yellow onion, halved and sliced 1/4 inch thick; 8 flour tortillas, 8-inch, warmed; 1 cup monterey jack cheese, shredded; 1/2 cup sour cream; 1/4 cup fresh cilantro, chopped

Smoky, lime-marinated chicken and charred peppers and onions seared in a screaming-hot skillet, wrapped in warm tortillas with all the fixings.

By Priya Hollis, Head of Shop & Product Published January 23, 2026

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Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Level: Easy

Fajitas are the ultimate build-your-own dinner, and a very hot cast iron skillet is the secret to getting that restaurant sizzle at home. The chicken soaks in a punchy marinade of lime, garlic, chili powder, cumin and smoked paprika, with a touch of brown sugar that helps it char.

Cooking the chicken and vegetables separately is worth the extra step. The peppers and onions get blistered edges while staying a little crisp, and the chicken sears instead of steaming in vegetable juices.

Set out warm flour tortillas, shredded Monterey Jack, sour cream, guacamole, salsa and lime wedges, and let everyone assemble their own. Boneless thighs work beautifully here too if you prefer dark meat.

Sizzling cast iron char
Build-your-own taco night
Ready in 40 minutes

Directions

Whisk the lime juice, 2 tbsp of the oil, garlic, chili powder, cumin, smoked paprika, oregano, brown sugar and 1 tsp of the salt in a bowl.
Add the chicken strips and toss to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 4 hours.
Heat a 12-inch cast iron skillet over high heat until very hot, about 3 minutes.
Add 1 tbsp of the oil, then the peppers, onion and remaining 1/2 tsp salt. Cook for 6 to 8 minutes, stirring only occasionally, until charred in spots but still slightly crisp. Transfer to a bowl.
Add the remaining 1 tbsp oil to the skillet and let it heat for 30 seconds.
Lift the chicken from the marinade and add it to the skillet in a single layer. Cook undisturbed for 2 to 3 minutes, until well browned underneath.
Stir and cook for 3 to 4 minutes more, until the chicken is charred at the edges and cooked through.
Return the peppers and onions to the skillet and toss with the chicken for 1 minute, scraping up any browned bits.
Meanwhile, warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side, then wrap in a clean towel.
Squeeze lime over the fajitas, sprinkle with cilantro and serve straight from the skillet with the tortillas, cheese and sour cream.

Test-kitchen tips

Leftover filling keeps 3 days refrigerated and makes excellent quesadillas or burrito bowls.
Pat the chicken strips lightly with paper towels before cooking if they are very wet, so they sear rather than steam.
Swap in flank or skirt steak, or large shrimp cooked just 2 minutes per side, using the same marinade.