We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish.
Prep Time: 20 mins+ marinating
Cook Time: 25 mins
Total Time: 25 mins
Yield: 8 serves
Course: Appetizer
I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine.
- Ashley Lecker
Author - Taste of Home
Ingredients
4 tablespoons canola oil, divided
3 tablespoons lime juice, divided
1-1/2 teaspoons grated lime zest
1 teaspoon chili powder
3/4 teaspoon garlic powder, divided
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1 large sweet red pepper and large green pepper, thinly sliced
1 medium onion, thinly sliced
16 corn tortillas (6 inches)
Lime wedges
Optional: sour cream, chopped cilantro
Instructions
In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours.
Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.
Nutrition
2 fajitas: 309 calories,
11g fat (2g saturated fat),
63mg cholesterol,
236mg sodium,
26g carbohydrate
(2g sugars, 4g fiber),
26g protein.
This recipe is by tasteofhome
Comments