Description
These Chicken Fajitas are a vibrant and flavorful Tex-Mex dish featuring tender marinated chicken thighs cooked with bell peppers and onions, served with warm tortillas, fresh avocado slices, sour cream, and lime wedges. Perfect for a quick, satisfying weeknight meal or casual gathering.
Ingredients
Scale
Marinade
- 1/4 cup / 65 ml lime juice
- 1/4 cup / 65 ml orange juice (freshly squeezed or store-bought; can substitute with pineapple juice for a sweeter flavor)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
Main Ingredients
- 700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts, halved horizontally
- 2 tbsp olive oil
- 3 capsicums / bell peppers, deseeded and sliced (red, yellow, and/or green)
- 1 large onion, halved and sliced thickly (brown, yellow, white, or red)
To Serve
- 8–12 small tortillas
- 1 large avocado, halved and sliced
- Sour cream
- Fresh lime wedges
Instructions
- Prepare the Marinade: In a large bowl, combine lime juice, orange juice, olive oil, minced garlic, cumin powder, salt, and black pepper. Mix well to create the marinade.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade and toss well to ensure they are fully coated. Cover and refrigerate for at least 1 hour and up to 24 hours. Alternatively, freeze immediately after marinating and defrost overnight before cooking.
- Cook the Chicken: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes on each side until cooked through and nicely browned. Remove from skillet and set aside.
- Sauté the Vegetables: In another skillet, heat 1 tbsp of olive oil over medium heat. Add the sliced capsicums and onions and sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Assemble and Serve: Warm the tortillas in a dry pan or microwave. Slice the cooked chicken into strips. Serve the chicken and sautéed vegetables on warm tortillas, topped with sliced avocado, a dollop of sour cream, and fresh lime wedges on the side for squeezing over. Enjoy your homemade chicken fajitas!
Notes
- Note 1: Orange juice can be substituted with pineapple juice for a sweeter marinade or with additional lime juice for a tangier flavor.
- Note 2: Using chicken thighs gives more juiciness and flavor compared to breasts, but breasts are a leaner option if preferred.
- For best results, marinate the chicken for several hours or overnight to maximize flavor absorption.
- You can use a single large skillet if two are not available; cook chicken first, then remove and cook vegetables in the same skillet.
- Leftover fajita filling can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.