by 
| nutritional information (per serving) | |
|---|---|
| 112 | calories |
| 6g | Fat |
| 6g | carbohydrates |
| 8g | protein |
View full nutritional information
Hide full nutritional information
×
| nutritional information | |
|---|---|
| Servings: 6 | |
| amount per serving | |
| calories | 112 |
| % Daily Value* | |
| 6g | 8th % |
| Saturated Fat 1g | 3% |
| 23 mg | 8th % |
| 169 mg | 7% |
| 6g | 2% |
| dietary fiber 2g | 6% |
| total sugar 2g | |
| 8g | |
| Vitamin C 30 mg | 152% |
| Calcium 25 mg | 2% |
| Iron 1 mg | 5% |
| Potassium 261 mg | 6% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
These easy chicken fajitas are a classic combo of seasoned chicken strips, onions and peppers. The Homemade Fajita Seasoning adds a touch of not-too-spicy flavor and dinner is ready in about 20 minutes.
You probably have most of the fajita condiments in your pantry, and if not, they're all easy to find. Alternatively, you can use a ready-made packet of fajita seasoning.
The history of fajitas
The word fajita did not appear in print until the 1970s, but the dish dates to the early 1900s. Mexican vaqueros working in Texas may have prepared the first grilled skirt steak fajitas. Still, the dish didn't gain popularity until 1969, when Austin meat manager Sonny Falcon served it at his concession stand in Kyle, Texas.
Later that same year, Otilia Garza introduced fajitas to the menu at his Round-Up Restaurant in Pharr, Texas. The restaurant's fajitas were served on the signature sizzling platter, with flour tortillas, cheese and assorted condiments. As fajitas grew in popularity, several variations emerged, including versions made with chicken, shrimp, and vegetables.
Make Ahead Tips!
There are a few things you can do ahead of time to make your weeknight meal a little quicker and easier:
- Combine the spice blend up to several days in advance. Cover the mixture and store in a cool, dark place until it's time to prepare the fajitas. Even in a closed container, this spice mixture can be kept for several months.
- Slice the peppers and onions the day before and store in a covered container in the refrigerator until ready to cook.
- The chicken can also be sliced and stored in a covered container in the refrigerator.
What is the difference between tacos and fajitas?
A taco is a tortilla filled with meat or other protein and toppings, while fajita refers to the meat — originally skirt steak — and the tortillas and sides are served as a side dish.
What to serve with chicken fajitas
Here are some of our favorite ways to serve chicken fajitas:
- To garnish, serve the fajitas with diced tomatoes or pico de gallo, chopped cilantro, guacamole or sliced avocado, sour cream, pickled red onions or sliced green onions.
- Serve them as a side dish with rice, beans or a mixed salad. Fajitas also pair well with coleslaw or are served with seasoned black beans or pinto beans.
- If you're not a fan of flour tortillas or need a gluten-free option, serve the fajitas in gluten-free corn tortillas or taco shells.
- Make the fajitas a complete, balanced meal with a side of cooked rice and refried beans, or keep it light and simple with a tossed green salad.
“Although these homemade fajitas don't come with the show-stopping sizzle, they taste just as good as the restaurant version. Make more of the spice mix so you can make fajitas on the fly.” –Laurel Randolph
For the fajita seasoning:
2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
For the fajitas and the gathering:
1 1/2 Pound Boneless chicken breast
2 tablespoon vegetable oil
1 large Onion, thinly sliced
3 Middle Bell jar peppermulticolored, cut into thin strips
2 tablespoon lime juice
6 to 12 (6 inches) Flour Tortillaswarm to serve
guacamolesour cream, cheese, salsa, cilantro or lime wedges, Optionalfor garnish
Gather the ingredients.
The Spruce / Diana Chistruga
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix to mix everything thoroughly.
The Spruce / Diana Chistruga
Cut the chicken breasts into thin strips across the grain. Thoroughly brush the chicken breast strips with all of the spice mixture.
The Spruce / Diana Chistruga
Heat the vegetable oil in a large, heavy skillet over medium-high heat.
The Spruce / Diana Chistruga
Add the seasoned chicken to the hot skillet. Fry until cooked through and opaque, about 5 minutes.
The Spruce / Diana Chistruga
Place the chicken on a plate and set aside. Add the chopped onions and pepper strips to the pan. Cook the vegetables, stirring frequently, about 5 minutes or until just tender.
The Spruce / Diana Chistruga
Return the chicken strips to the pan, toss and heat.
The Spruce / Diana Chistruga
Drizzle the fajitas with lime juice and serve with warm tortillas and sides.
The Spruce / Diana Chistruga
recipe variations
- For the beef fajitasCut 1 1/2 pounds of sirloin or skirt steak into 1/4-inch strips and toss with the seasonings. Following recipe directions, cook the beef strips for 5 to 8 minutes, or until done as desired.
- To prepare the shrimp fajitas, toss one pound of large shrimp with the spices. Following recipe directions, cook shrimp about 4 minutes or until opaque and pink.
- For vegetarian fajitas, replace the chicken with sliced portobello mushrooms and add black beans or pinto beans just before serving. Heat, drizzle with lime juice and serve the fajitas in warm tortillas.
- If you don't have the various spices on hand, season the chicken with about 2 1/2 tablespoons of ready-made fajita seasoning. Note that many ready-made fajita seasoning mixes already contain salt. Therefore, adjust the addition of additional salt accordingly.
How to store and freeze it
- If you have leftover fajitas, transfer the cooled fajita filling to a shallow, covered container and refrigerate for up to four days.
- You can freeze the fajita filling for longer storage. Place the fajitas in an airtight freezer container or ziplock bag and freeze for up to three months.
- Heat thawed fajitas in a lightly oiled skillet on the stovetop until hot.
