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Chicken Fajita Recipe

These easy chicken fajitas with tomatillo guacamole are great for a weeknight dinner dilemma. They're full of flavor, come together in less than an hour and can be prepped ahead.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: chicken fajita marinade, chicken fajitas
Servings: 4
Calories: 297kcal
Author: Adrianna Adarme

Ingredients

For Fajitas: 

  • 1 pound skinless boneless chicken breast cut into strips
  • Juice from 1 lime
  • olive oil
  • 1 tablespoon champagne or red wine vinegar 
  • 1 teaspoon chile powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper or less if you don’t like heat! 
  • 1/2 teaspoon ground coriander
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1/2 white onion peeled and sliced

For Tomatillo Guacamole: 

  • 1/2 white onion quartered
  • 1 jalapeno halved
  • 6 tomatillos husked removed
  • 3 hass avocados halved and pitted
  • Juice from 1/2 lime

For Serving: 

  • 8 flour or corn tortillas
  • 2 to 3 radishes thinly sliced
  • 2 ounces Ranchero Queso Fresco or Pueblo Lindo Cotija crumbled 
  • 2 limes quartered 

Instructions

To Make the Fajitas

  • In a sealable plastic bag, place the chicken, lime, 1 tablespoon of olive oil, vinegar, chile powder, salt, ground cumin, coriander; seal the bag and shake to toss. Transfer to the fridge to marinate for at least 2 hours, ideally overnight. To a medium skillet or cast iron skillet, heat a teaspoon of olive oil (you shouldn’t need much because the chicken has a bit of oil on it). When hot, add the chicken, sliced red bell pepper, green bell pepper and onion. Sauté until cooked, tossing everything together every so often, about 10 to 12 minutes. Give the chicken a taste and adjust the salt to taste.

To Make the Tomatillo Guacamole:

  • Preheat the broiler. To a quarter baking sheet or baking dish, add the white onion, jalapeño and tomatillos. Transfer it under the broiler for 10 to 12 minutes, turning everything at the 5 minute mark, until charred. Allow to cool for 5 minutes before handling. Core and chop up the tomatillos, jalapeño and onion. Transfer to a blender, along with 1/2 teaspoon of salt and pulse until smooth. 
  • To a bowl, add the avocados and smash with a fork until nearly smooth. Add the tomatillo mixture and lime juice; mix until combined. Give it a taste and adjust salt according to taste. 

To Serve:

  • Divide the chicken amongst the tortillas and top with a dollop of tomatillo guacamole, few slices of radishes and a small handful of queso fresco. 

Notes

Tips!
Prep everything the morning of. Your chicken will have more flavor and dinner will come together even faster.
Equipment:
Le Creuset Braiser | Cutting Boards | Chef's Knife | Kitchen Towels |  

Nutrition

Serving: 4g | Calories: 297kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 1057mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1478IU | Vitamin C: 99mg | Calcium: 42mg | Iron: 2mg