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Spicy Chicken Fajitas

Spicy Chicken Fajitas- flavorful marinated chicken, peppers, and onions make a tasty Mexican meal. So easy to make!

  • Prep15 min
  • Cook12 min
  • Total8 hr 27 min
  • Serves8
Spicy Chicken Fajitas

Spicy Chicken Fajitas- flavorful marinated chicken, peppers, and onions make a tasty Mexican meal. Load these fajitas up with lots of toppings for maximum flavor.

Spicy Chicken Fajitas in a skillet.

The chicken marinates for 1 to 8 hours and cooks up wonderfully tender and juicy with lots of spice. A simple marinade of oil, lime juice, seasoned salt, oregano, cumin, ancho chili powder, garlic powder, paprika, and cayenne pepper really coats the chicken with flavor.

Get the chicken marinating in he morning and the onions and peppers cut up and this easy dinner can be made in a flash. Serve with as few or as many toppings as you like.

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The heat comes form a jalapeno, cayenne pepper, and ancho chili powder and I would say it’s a medium spice level. For extra heat, serve with Cholulu Hot Sauce. Not only does it add heat, it also has great flavor.

Chicken Fajitas in a large skillet.

How To Serve These Spicy Chicken Fajitas

Add on all the toppings! There are so many great choices. Shredded lettuce, pico de gallo, sour cream, diced avocado, pickled jalapenos, guacamole, chopped fresh cilantro, and shredded cheese are all great choices.

Recipe Tips

Use a cast iron skillet for best results. You can’t beat cast iron when it comes to getting a good sear on foods.

I really recommend using ancho chili powder rather than regular chili powder. It has much more flavor and smokiness. Chipotle chili powder would also be good.

Chicken Fajita on flour tortilla with cilantro.

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What To Serve With Spicy Chicken Fajitas

Chicken Fajita on flour tortilla with fresh cilantro.

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Ingredients

Equipment 12-inch cast iron pan

Steps

  1. 1

    Combine 2 tablespoons of oil, lime juice and spices in a medium bowl. Add the chicken and stir to coat it evenly. Cover and refrigerate for 1 to 8 hours.

  2. 2

    In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the peppers and onion and cook until crisp-tender. Remove to a plate.

  3. 3

    Add the remaining tablespoon of oil to the skillet. Cook chicken for 5 to 6 minutes or until no longer pink. Return the pepper/onion mixture to the pan. Once warm, remove from heat.

  4. 4

    Warm the tortillas either in a nonstick skillet or in the microwave. Spoon the chicken mixture down the center or each tortilla and top with desired toppings. Serve.

Notes

I really recommend using ancho chili powder rather than regular chili powder. It has much more flavor and smokiness. Chipotle chili powder would also be good.

Nutrition

  • Calories266
  • Carbs19
  • Protein21
  • Fat12
  • Sodium762
  • Fiber2
  • Sugar3

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