Easy Chicken Fajitas from scratch! Ditch the meal kits – you only need a few pantry staple ingredients to make quick, delicious and healthy Fajitas at home!
Easy Chicken Fajitas
Who else LOVES Fajitas? They have been one of my favourite meals since I was a little kid. Not only are they delicious, but it’s such an enjoyable and fun experience for everyone at the table to be able to customise their own meal.
Fajitas are great for entertaining too – go wild with the toppings, make extra guacamole and salsa and serve with plenty of sides like tortilla chips for dipping.
If you’ve never cooked them from scratch before, Chicken Fajitas may seem like a daunting recipe to master. But don’t get sucked in by meal kits and packets of ready-made fajita seasoning – it is SO easy to do it yourself.
Homemade Fajita Seasoning
My Fajita seasoning is an easy blend of spices which are always stocked in my pantry – cayenne pepper, cumin, paprika, oregano and garlic. You simply mix them together with some olive oil and lime juice for a speedy marinade.
The basic recipe has a nice mellow kick in terms of spice, but you can easily amp it up by adding extra cayenne or a diced chilli to the mix.
You can use this seasoning mix for other proteins too! I love prawn or shrimp fajitas or you could use lean steak. You can also make veggie fajitas easily – toss some sweet potato or butternut squash chunks in the seasoning and bake in the oven before adding to the pan with the peppers and onions.
What to serve with Chicken Fajitas?
- Warm tortillas – either flour or corn. There are many ways to warm tortillas, but when you’re heating a batch for a recipe like fajitas, I usually recommend microwaving them according to packet instructions or wrapping them in foil and popping in the oven for about 8-10 minutes at 220c/425f.
- Guacamole – the only reason avocados exist in my humble opinion. Fajitas NEED guac – you can buy it ready made but its 100 times better homemade and a lot easier than you may think! Try my recipe for easy foolproof guacamole.
- Salsa or Pico de Gallo – as above, you can buy from the supermarket but it’s super easy to make your own. Or try my Corn and Black Bean Salsa.
- Grated Cheese – I prefer cheddar but use your favourite – anything that grates easily and melts well. Mozzarella, Monterey Jack and Mexicana are all good options.
- Sour Cream or Mexican Crema. You can also substitute some Crème fraîche or greek yoghurt mixed with a dash of lime juice.
- Shredded Lettuce – adds a great crunch to your Fajita wraps. You can also use lettuce wraps for a lighter meal or make Chicken Fajita Salads with all the added toppings.
- Margaritas – it’s not Mexican Night without one of these delicious cocktails. Try my tasty Amaretto Orange Margaritas or Blood Orange Margaritas.
- You could also swap the tortillas for some rice with black beans or mixed salad and make Chicken Fajita Bowls!
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
I know you will LOVE these Mexican Inspired recipes:
- Halloumi Tacos with Avocado Ranch
- Beef Burrito Bowls
- Chorizo Breakfast Tacos
- Easy Prawn Tacos with Red Pepper Slaw
- Fiesta Scrambled Eggs
- The BEST Guacamole
Easy Chicken Fajitas with Homemade Seasoning
- Large frying pan or griddle pan
- 2 large chicken breasts
- 2 bell peppers cut into strips
- 1 large onion sliced
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp onion powder
- juice of one lime
- 1 tbsp olive oil
- generous pinch of salt and pepper
- warm tortillas
- sour cream
- pico de gallo
- grated cheese
- shredded lettuce
- Get all your toppings prepared before you start cooking – the fajitas are best served straight away.
- Add all the marinade ingredients to a bowl and mix well.
- Cut the chicken into thin strips, add to the marinade and mix together so all the chicken is fully coated. Allow to sit while you slice the vegetables.
- Heat a large frying pan over medium to high heat and pour in the chicken plus all the liquid from the marinade.
- Cook for about 5 minutes, tossing regularly, then add in the sliced onions and peppers.
- Cook, continuing to toss everything regularly, until the chicken is cooked through fully and the peppers and onion have softened a little.
- Serve immediately with warm tortillas and your choice of toppings. I like to place the warm pan in the middle of the table along with all the toppings so everyone can help themselves!
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