Description
Smoky cilantro lime chicken fajitas deliver a sizzling Mexican-inspired feast with bold, zesty flavors. Pepper-packed strips of marinated chicken dance alongside caramelized onions and bell peppers, promising a mouthwatering experience you’ll savor with each spicy, tangy bite.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) chicken thighs, sliced into 1-inch strips
Spices and Seasonings:
- 2 tablespoons cumin
- 2 teaspoons chili powder
- 2 teaspoons kosher salt, plus 1 teaspoon for veggies
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
Liquid and Flavor Enhancers:
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 4 cloves garlic, minced
- ⅓ cup chopped cilantro, plus extra for garnish
Cooking Ingredients:
- 2 tablespoons vegetable oil, plus extra for veggies
- 2 tablespoons butter
- 3 small bell peppers, sliced
- 1 medium onion, sliced
Serving Components:
- 12 6-inch flour tortillas
- 1 cup shredded Monterey Jack cheese (optional)
Garnishes:
- Sour cream
- Chipotle Mayo
- Guacamole
- Lime wedges
Instructions
- Infuse chicken strips with a vibrant marinade of zesty lime juice, umami-rich soy sauce, smoky liquid smoke, warm cumin, kosher salt, fiery chili powder, deep smoked paprika, aromatic onion powder, subtle cayenne pepper, fresh cilantro, and minced garlic. Allow flavors to meld for 15 minutes to 24 hours in the refrigerator.
- Slice bell peppers and onions into uniform, thin strips, ensuring even cooking and beautiful presentation.
- Heat a cast iron skillet over high heat, adding vegetable oil. Sear marinated chicken strips in batches, cooking approximately 2 minutes per side until golden brown and slightly caramelized. Add butter during the final flip for enhanced richness. Transfer cooked chicken to a plate.
- In the same skillet, introduce additional oil if needed, then add sliced peppers and onions. Pour reserved marinade over vegetables and sprinkle with kosher salt. Sauté until vegetables reach a crisp-tender texture, approximately 3-4 minutes.
- Reintroduce seared chicken strips to the skillet, gently tossing with vegetables to reheat and integrate flavors thoroughly.
- Warm tortillas briefly on a griddle or in a separate skillet. Layer tortillas with the sizzling chicken and vegetable mixture, optional shredded cheese, a dollop of tangy sour cream, drizzle of spicy Chipotle Mayo, fresh squeeze of lime juice, and a sprinkle of chopped cilantro.
Notes
- Marinating magic enhances the chicken’s flavor profile, transforming ordinary strips into a zesty, smoky sensation.
- Searing the chicken in batches ensures each piece develops a perfect golden-brown crust and retains maximum juiciness.
- Cast iron skillet creates an authentic, restaurant-quality char and helps develop deep, caramelized flavors for the veggies and meat.
- Reserved marinade adds an extra punch of seasoning when cooking bell peppers and onions, infusing them with intense taste.
- Opt for fresh cilantro and a squeeze of lime juice at serving for a bright, fresh finish that elevates the entire dish.
- Customize with optional toppings like cheese, sour cream, or Chipotle Mayo to create a personalized fajita experience.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 436 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 135 mg