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Chicken Fajitas

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This classic Chicken Fajitas recipe is cooked in a skillet with spiced up chicken, bell peppers and lime, and then that mixture is stuffed into flour tortillas with your desired fixings.

August 18th is National Fajita Day! Celebrate by making your favorite fajitas recipe. We suggest trying these chicken fajitas! Or visit your favorite Mexican restaurant, and order the fajitas. Share your fajitas on social media today using the hashtags #NationalFajitaDay, #FajitaDay and #RecipesForHoliday.

Be sure to follow my August Food Holidays page so you never miss a food holiday in the month of August!

“I wish they made fajita cologne because that stuff smells good. What’s that you’re wearing? That’s sizzlin’!”

-Mitch Hedberg

The History of Fajitas:

Fajitas were created at the end of the 1930’s/early 1940’s by Mexican ranch workers located in the Rio Grande Valley of Texas. The ranchers were paid partially with meat- usually the least wanted parts of the cow (such as skirt steak). The workers taught themselves how to turn that undesirable meat into a good meal. They seasoned the meat, grilled it and served it in tortillas.

At the end of the 1960’s Sonny Falcon (an Austin meat market manager) began experimenting with meat. In 1969, he set up a fajita stand at a festival and sold them to the crowd. He was dubbed the “fajita king” by a local reporter. Around this time, fajitas began popping up on restaurant menus.

By the 1970’s, fajitas began to become more popular. Chefs began using sirloin for the fajitas instead of skirt steak- to make them more appealing to restaurant patrons.

Nowadays, fajitas can be made with chicken, shrimp and vegetables, and they’re as popular as enchiladas, carne asada burritos and tacos. They’re usually served sizzling on a hot plate to keep all of the ingredients warm. Fajitas are served with flour tortillas and plenty of fixings like sour cream, guacamole, salsa and more.

Ingredients needed:

  • chili powder, cumin, oregano and garlic powder
  • salt and red pepper flakes
  • boneless, skinless chicken breast
  • extra virgin olive oil
  • bell peppers (green, red and/or yellow)
  • yellow onion
  • flour tortillas
  • lime
  • desired fixings (cilantro, sour cream, avocado, salsa)

How to make Chicken Fajitas:

The complete, printable recipe is at the end of this post.

  1. In a large, shallow bowl, combine the spices. Add the chicken strips to the bowl and toss until coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook on both sides until well-browned and cooked through.
  3. Add the bell peppers and onion to the skillet. Cook over medium heat until the vegetables are softened, 5 to 7 minutes.
  4. Return the chicken to the skillet and stir to combine with the veggies.

Squeeze the juice of one lime over the chicken and veggies. Cook for 1 additional minute.

Serve with warmed tortillas and garnish with desired toppings. Many people like to eat them like tacos, as shown. Enjoy!

Fun Facts About Fajitas:

  • The word “fajita” is Spanish in origin. It comes from the word “faja,” which means “little band.”
  • Fajitas aren’t actually a Mexican food. They’re considered Tex-Mex, since that’s where they originated.
  • The word “fajita” didn’t appear in print until 1971.
  • True fajitas are made with skirt steak.
  • National Fajita Day was created by On the Border restaurant.
  • According to a survey, fajitas are the favorite international dish of the UK.
Chicken Fajitas

Chicken Fajitas

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A sizzling skillet of deliciousness!

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons extra-virgin olive oil
  • 2 large green/yellow bellow peppers, sliced into strips
  • 1/2 yellow onion, thinly sliced
  • 12 small flour tortillas
  • 2 medium limes
  • desired fixings (cilantro, sour cream, avocado, salsa)

Instructions

  1. In a large, shallow bowl, combine the spices. Add the chicken strips to the bowl and toss until coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook on both sides until well-browned and cooked through.
  3. Add the bell peppers and onion to the skillet. Cook over medium heat until the vegetables are softened, 5 to 7 minutes.
  4. Return the chicken to the skillet and stir to combine with the veggies. Squeeze the juice of one lime over the chicken and veggies. Cook for 1 additional minute.
  5. Serve with warmed tortillas and garnish with desired toppings.
Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 567Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 756mgCarbohydrates: 60gFiber: 5gSugar: 1gProtein: 44g

Nutritional information was figured using a nutrition calculator. It's not likely to be 100% accurate.

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