Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breasts, sliced 1/2 inch thick
- Marinade: 2 tbsp neutral oil, 2 tbsp lime juice, 1 tbsp orange juice, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 3 garlic cloves minced, 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp brown sugar
- Veggies: 3 bell peppers (mixed colors), 1 large onion, 1 tbsp oil, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt
- 8 small (6-inch) flour tortillas
- Lime-sour cream: 1/2 cup sour cream + 1 tbsp lime juice + 1/2 tsp lime zest + pinch salt
- Pico de gallo: 2 Roma tomatoes, 1/4 cup red onion, 1 small jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, pinch salt
- Fresh cilantro and lime wedges, for serving
Do This
- 1. Toss chicken with marinade; rest 20 minutes (or up to 8 hours chilled).
- 2. Stir together lime-sour cream; mix pico de gallo and let it stand 10 minutes.
- 3. Slice peppers and onion; season with oil, cumin, chili powder, and salt.
- 4. Heat a 12-inch cast-iron skillet over medium-high; sear chicken in 2 batches, 2–3 minutes per side, to 165°F.
- 5. Sauté peppers and onion in the same skillet until tender-crisp and lightly charred, 5–6 minutes.
- 6. Warm tortillas (325°F oven 5–8 minutes or 30 seconds per side in a dry skillet). Serve chicken and veggies with lime-sour cream, pico, cilantro, and lime.
Why You’ll Love This Recipe
- Bold, balanced flavor: smoky cumin and chili with bright hits of lime.
- Juicy chicken and crisp-tender peppers thanks to a quick marinade and hot sear.
- One skillet, minimal cleanup, and ready in under an hour.
- Family-friendly and customizable with classic toppings and warm tortillas.
Grocery List
- Produce: 3 bell peppers, 1 large onion, garlic, limes, Roma tomatoes, red onion, jalapeño, fresh cilantro
- Dairy: Sour cream
- Pantry: Flour tortillas, neutral oil, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, brown sugar (optional), orange juice (optional)
Full Ingredients
Chicken and Marinade
- 1.5 lb (680 g) boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 tbsp neutral oil (avocado, canola, or grapeseed)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp orange juice (optional, for subtle sweetness and caramelization)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano (Mexican oregano if available)
- 3 garlic cloves, minced (or 1 tsp garlic powder)
- 1 1/4 tsp kosher salt (use 3/4 tsp if using fine sea salt)
- 1/2 tsp freshly ground black pepper
- 1 tsp light brown sugar or honey (optional but recommended for better browning)
Fajita Veggies
- 3 medium bell peppers (red, yellow, green), seeded and thinly sliced (about 1 lb / 450 g)
- 1 large yellow or white onion, thinly sliced (about 10 oz / 280 g)
- 1 tbsp neutral oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp kosher salt
Lime-Sour Cream
- 1/2 cup (120 g) sour cream
- 1 tbsp fresh lime juice
- 1/2 tsp finely grated lime zest
- Pinch kosher salt
Pico de Gallo
- 2 medium Roma tomatoes, seeded and finely diced (about 1 cup)
- 1/4 cup (35 g) finely chopped red onion
- 1 small jalapeño, seeded and minced (about 1 tbsp)
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/8 tsp kosher salt
To Serve
- 8 small (6-inch) flour tortillas
- Fresh cilantro leaves (about 1/4 cup) and lime wedges
Step-by-Step Instructions
Step 1: Marinate the chicken
In a medium bowl, whisk the oil, lime juice, orange juice, cumin, chili powder, smoked paprika, oregano, garlic, salt, pepper, and brown sugar. Add the sliced chicken and toss to coat thoroughly. Let it marinate for 20 minutes at room temperature (or refrigerate up to 8 hours). If marinating longer than 30 minutes, refrigerate and bring back to room temperature for 10 minutes before cooking to encourage even searing.
Step 2: Mix the lime-sour cream
In a small bowl, stir together sour cream, lime juice, lime zest, and a pinch of salt. For a drizzlier consistency, thin with 1–2 teaspoons of water. Cover and refrigerate until serving.
Step 3: Make quick pico de gallo
Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir, taste, and adjust salt or lime to preference. Let it sit 10 minutes so the flavors meld while you cook.
Step 4: Prep and season the veggies
Thinly slice bell peppers and onion. In a large bowl, toss with 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. This light seasoning echoes the chicken’s flavor and encourages char.
Step 5: Sear the chicken hot and fast
Heat a 12-inch cast-iron or stainless-steel skillet over medium-high heat until very hot, 2–3 minutes. Add about 1 teaspoon oil or some excess marinade. Cook the chicken in two batches to avoid crowding: 2–3 minutes per side until nicely seared with caramelized edges and the thickest pieces reach 165°F (74°C). Transfer to a plate and tent loosely with foil to rest for 5 minutes.
Step 6: Sauté peppers and onions
Return the skillet to medium-high. Add the seasoned peppers and onions and cook, stirring occasionally, until tender-crisp with charred spots, 5–6 minutes. If the pan looks dry, add 1–2 teaspoons water to lift browned bits. Taste and add a pinch of salt if needed. Slice any larger chicken pieces if desired, then add to the skillet and toss just to warm through, 30–60 seconds.
Step 7: Warm tortillas and serve
Warm tortillas in a 325°F (165°C) oven wrapped in foil for 5–8 minutes or in a dry skillet over medium heat for 30 seconds per side. Keep warm wrapped in a clean towel. Serve chicken and veggies with lime-sour cream, pico de gallo, fresh cilantro, and lime wedges. Build fajitas and enjoy immediately.
Pro Tips
- Cut evenly: 1/2-inch chicken strips cook quickly and stay juicy; slice across the grain for tenderness.
- Preheat the pan well: a hot skillet gives you that hallmark sizzling char without overcooking.
- Cook in batches: crowding cools the pan and leads to steaming instead of searing.
- Rest the chicken: a 5-minute rest before slicing helps keep juices where they belong.
- Warm tortillas properly: heat and keep wrapped so they stay soft and pliable for folding.
Variations
- Sheet-Pan Fajitas: Toss marinated chicken and seasoned veggies on a rimmed sheet, roast at 450°F (232°C) for 16–18 minutes, then broil 1–2 minutes for char.
- Grilled Fajitas: Thread chicken on skewers or use a grill basket; grill over medium-high (450–500°F / 232–260°C) for 3–4 minutes per side. Grill peppers/onions in a basket until blistered.
- Chipotle-Lime Heat: Stir 1 tbsp adobo sauce (from canned chipotle chiles) into the marinade and reduce chili powder to 1 tsp for a smoky kick.
Storage & Make-Ahead
Marinate chicken up to 8 hours in the refrigerator. Cooked chicken and veggies keep in an airtight container for 3–4 days; reheat in a hot skillet with a splash of water or lime juice. Pico de gallo is best within 24–48 hours; lime-sour cream keeps 4 days. Freeze cooked fajita chicken/veggies up to 2 months; thaw overnight and rewarm in a skillet. Tortillas freeze well—wrap tightly and thaw at room temperature before reheating.
Nutrition (per serving)
Approximate values for 1 serving with 2 tortillas, about 6 oz cooked chicken/veggies, 2 tbsp lime-sour cream, and 1/4 cup pico: 650 calories; 40 g protein; 66 g carbohydrates; 26 g fat; 7 g fiber; 8 g sugars; 980 mg sodium. Values will vary based on brands and exact portions.
