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Mexican · Dinner

Chicken fajitas

Non-vegEasy

Diet: Non-veg · High-protein

Sear chicken, peppers and onion in a wide pan. Serve the hot filling with warm tortillas and lime.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Chicken

Vegetables

Serving

Equipment

Wide pan; bowls; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Season · About 5 min

  1. Mix 600 g chicken breast, sliced, 20 ml lime juice, 1 tsp ground cumin, 1 tsp paprika, ¾ tsp salt. Keep it cold while preparing vegetables. Do not wash raw chicken.

Sear · About 10 min

  1. Heat half of 25 ml neutral oil. Cook chicken in two batches for 6–8 minutes each; transfer to a clean plate.

    Check: The thickest pieces reach 74°C / 165°F.

Cook vegetables · About 8 min

  1. Heat remaining 25 ml neutral oil; stir-fry 300 g bell peppers, sliced and 180 g onion, sliced for 6–8 minutes. Return chicken; toss for 1 minute.

    Check: Peppers soften while retaining some bite.

Serve · About 3 min

  1. Warm 8 tortillas in a dry pan. Serve filling with 80 g sour cream; assemble at the table.

Tips

  • Use a hot pan and avoid crowding it.
  • Cut onion and peppers to similar widths.

Substitutions

  • Use thighs instead of breast and check doneness.
  • Use plain yogurt instead of sour cream.

Storage

  • Get perishable Chicken fajitas into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken fajitas within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken fajitas to 74°C / 165°F, stirring or turning it for even heating. When Chicken fajitas is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken fajitas includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken fajitas becomes softer in storage.

Make ahead

  • Slice vegetables the evening before.
  • Mix chicken seasoning ahead and refrigerate.

FAQ

Can I make it very mild?

This recipe has no hot chili; choose sweet paprika.

Why is the filling watery?

Crowding the pan causes steaming. Cook in smaller batches.

Can I omit sour cream?

Yes. The filling remains moist without it.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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