You know the scene: You’re sitting at your favorite Mexican restaurant when suddenly you hear that unmistakable sizzle coming from across the room. Someone’s fajitas have arrived, and, for the next few seconds, everyone nearby is looking around to see where that delicious-smelling skillet is headed.
August 18 is National Fajita Day, so we’re bringing that sizzling sensation home with the Outer Banks Life Recipe of the Week!
Whether you’re cooking for the family or gathering with friends, these flavorful chicken fajitas are simple to prepare and packed with colorful peppers, onions and plenty of Southwest-inspired seasoning.
Ingredients
- 1½ lbs. boneless, skinless chicken breasts, sliced into thin strips
- 2 bell peppers, sliced
- 1 large yellow onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 8 small flour or corn tortillas
For serving
- Fresh cilantro
- Lime wedges
- Avocado or guacamole
- Salsa
- Sour cream or Greek yogurt
- Shredded cheese
Directions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
- Add the sliced chicken, bell peppers and onion to the pan.
- Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper. Toss everything together until well coated.
- Spread the chicken and vegetables into an even layer.
- Roast for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
- Remove from the oven and squeeze fresh lime juice over everything.
- Serve warm in tortillas with your favorite toppings.
