Fiesta Fajitas

Chicken Fajita

For some reason, I could NEVER cook fajitas right.  The chicken and veggies would always come out dry and I couldn’t understand why.  Instead of making on the fly, I decided to learn off of some recipes online, and realized that some chose to marinate beforehand and since I had never tried that before, I wanted to give it a go.  Clearly this did the trick because my husband even says “What did you do differently?  These are good!” hahaha.  I knew I couldn’t let go of this recipe, so here it is so all of you dry-fajita home cooking making fans can have some tasty Mexican right at your dinner table!

Serves 4-6


4 tablespoons canola oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoning salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder (or 1/2 if you like things spicy!)

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes (optional)

1/4 teaspoon sriracha (optional)

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium red pepper, julienned

1 clove garlic

1/2 sliced onion

6 flour tortillas (8 inches), warmed in the oven

Optional Toppings: Shredded cheese, taco sauce/salsa, guacamole, sour cream, scallions


  1. In a large resealable plastic bag or a bowl, combine 2 tablespoons oil, lemon juice, sriracha (optional) and seasonings; add the chicken. Seal and toss to coat; refrigerate for 1-4 hours or more!
  2. In a large skillet, sauté peppers, onions, and garlic in remaining oil until crisp-tender. Remove and cover to keep warm.
  3. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan, toss and heat through.
  4. Fill your tortillas with everything you like!

Serving Suggestions:

I served with a slice of lemon (since the chicken is marinaded in lemon juice), with some cumin seasoned rice, and a beer!


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