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.
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/