Q1: What is the absolute, number one secret to truly tender and juicy chicken fajitas?

The secret is to use a very hot pan and to not overcrowd it . A hot skillet allows the chicken to get a beautiful, flavorful sear on the outside very quickly, which helps to lock in all the delicious juices. If you add too much chicken to the pan at once, you will lower the temperature, and the chicken will steam in its own liquid and become tough and rubbery.

Q2: Can I make the fajita mix ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can prepare the entire chicken and vegetable mixture and portion it into airtight containers. It will keep beautifully in the refrigerator for up to 5 days, making for a delicious and satisfying lunch.

Q3: What is the best way to warm tortillas so they are soft and don't break?

The easiest method is to wrap a stack of them in a slightly damp paper towel and microwave them for 30-60 seconds. For an even more delicious, slightly charred flavor, you can warm them one at a time for about 15-30 seconds per side in a hot, dry skillet or directly over the open flame of a gas stove.

Q4: Can I make this recipe on a sheet pan in the oven?

Yes, absolutely! For a more hands-off approach, you can toss your sliced chicken and vegetables with the oil and all the seasonings on a large, rimmed baking sheet. Roast everything in a hot, 400°F (200°C) oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender.

Q5: What is the difference between a fajita and a taco?

Traditionally, the main difference is in the filling. "Fajita" refers to the specific style of filling—grilled strips of meat (originally skirt steak) and vegetables. A "taco" is the final dish—the tortilla that is filled with the fajita mixture (or any other filling!)

Chicken Fajitas (A 30-Minute Sizzling Skillet!)

A classic and easy recipe for chicken fajita tacos made in a single skillet. This dish features thin strips of chicken breast and sliced bell peppers and onions, all seasoned with a savory blend of chili powder, smoked paprika, and cumin. The chicken and vegetables are cooked separately in a skillet and then combined. The flavorful fajita mixture is served in warm corn tortillas and can be topped with an optional simple cream sauce made from Greek yogurt, along with fresh cilantro and a squeeze of lime.

Author: Grace

Ingredients

For the Tacos:
8 corn tortillas
2 Tablespoons avocado oil, divided
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
2 medium chicken breasts, sliced into strips
2 Tablespoons salsa
1 teaspoon minced garlic
1/2 medium yellow onion, sliced
2 medium bell peppers, sliced
1/2 cup fresh cilantro leaves (for topping)
1/2 medium lime, quartered
For the Optional Cream Sauce:
3 Tablespoons plain whole milk yogurt or sour cream
1/2 teaspoon salt
1-2 Tablespoons water

Instructions

Warm the corn tortillas in a dry pan or over a gas stove flame and set them aside.
In a small bowl, mix together the chili powder, smoked paprika, cumin, salt, and pepper.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken strips, half of the seasoning mix, and 1 tablespoon of the salsa. Cook for about 10 minutes, flipping and stirring as needed, until the chicken is fully cooked. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of oil to the same skillet. Add the minced garlic and sliced onion and cook for 2-3 minutes.
Add the sliced bell peppers, the remaining seasoning mix, and the remaining 1 tablespoon of salsa to the skillet. Continue to cook for about 10 more minutes, stirring often, until the vegetables are soft.
Add the cooked chicken back into the skillet with the vegetables and stir until everything is evenly warm.
To Serve: If making the cream sauce, whisk together the yogurt, salt, and water in a small bowl.
Fill each warm tortilla with the chicken and vegetable mixture. Top with the cream sauce, fresh cilantro, and a squeeze of fresh lime juice.

Notes

This is a quick and healthy one-pan meal (for the filling), perfect for a busy weeknight.
Cooking the chicken and vegetables in the same skillet builds layers of flavor.
Using corn tortillas keeps this recipe naturally gluten-free.
The simple yogurt-based cream sauce is a lighter alternative to traditional sour cream.

Find it online: https://www.eatswithsoul.com/chicken-fajitas/