Easy Chicken Fajitas
Ingredients
- 1 tablespoon canola oil
- 1.25 lbs chicken, thinly sliced against the grain see notes
- 1 onion sliced
- ½ green bell pepper sliced
- ½ yellow bell pepper sliced
- ½ red bell pepper sliced
- salt
- ground black pepper
- chili powder
- ground cumin
- garlic powder
- lime juice
- flour tortillas fajita size
Instructions
- Add oil to large frying pan. Heat for about 20 seconds over medium-high heat.
- Add sliced chicken to oil, and stir to coat.
- Sprinkle salt and black pepper over chicken. Stir.
- Fry for 1-2 minutes, stirring to prevent burning.
- Add onion slices. Stir to combine. Cook for 1-2 minutes.
- Add all bell pepper slices and stir to combine. Sprinkle salt, black pepper, chili powder, cumin, and garlic powder over mixture. Stir regularly to prevent burning.
- Cook until chicken is fully cooked and onions are tender. Taste test for flavor. Adjust salt and other seasonings as needed.
- Squeeze lime juice over mixture. Allow juice to sizzle momentarily, then serve fajita filling in warmed flour tortillas.
Notes
Slicing the chicken against the grain creates a more tender texture that is easier to chew. Observe the directions of the lines (or grain) in the raw chicken flesh. Slice thinly perpendicular to lines.
Tortillas come in different sizes. Fajitas are traditionally served in small tortillas marked on the packaging as fajita style or soft taco style. Large tortillas may be substituted if needed.
Serve as is or with rice. If serving with rice, allow rice to cook while making the fajitas. If you have extra lime juice after squeezing it into the fajita pan, it can be used on the rice to brighten up the flavor.