Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 large bell pepper (any color), thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 small flour tortillas
- Optional toppings: salsa, sour cream, guacamole, shredded cheese, lime wedges
Instructions
- In a medium bowl, toss the chicken strips with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
- Add the sliced bell pepper and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through.
- Warm the tortillas according to package directions.
- Serve the chicken and vegetable mixture in warm tortillas with your favorite toppings.
Notes
- For extra spice, add a pinch of cayenne pepper to the seasoning.
- You can prepare the chicken and vegetable mixture ahead of time and reheat it just before serving.
- If you don’t have all the individual spices, a pre-made fajita seasoning blend works well.
- To prevent tortillas from drying out, wrap them in foil and warm them in the oven or microwave them briefly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 fajitas
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg