Fajitas are one of my newer favorite dishes. I’m not really sure why, but I never used to love fajitas growing up. My mom made them a lot and then my brother started making them a lot at home, but I never really cared to make them myself. Well, then something happened a couple years ago and now I love fajitas! Every time I go try a new Mexican restaurant it’s usually the fajitas I order.
This chicken version is the kind that I make at home and is really a basic version of the dish, and delicious nonetheless. I love using lots of bell peppers and lots of toppings at the end.
Start by slicing all the bell peppers and onions. I used red, green and yellow bell peppers but you can certainly do any combination of colors you like including the orange peppers. You can also add any other vegetables you like, like mushrooms, zucchini and/or yellow squash.
Add some canola oil to the cast iron skillet and start cooking the onions first. I like the onions really well done before I add the peppers because the peppers will cook much faster and there’s nothing worse than crunchy onions.
Once the onions are getting a little caramelized, add in the bell peppers.
When the peppers start softening up but are still firm, sprinkle on a good amount of taco seasoning and toss to coat. Saute the onions and peppers until the peppers are nice and tender. I like to cover the skillet with a little foil to help hold in the steam, that way you get great flavored vegetables without over cooking.
While the onions and peppers are cooking it’s time to start the chicken. Cut the chicken breast in half lengthwise so you’ve got thin fillets, and then cut each half into thin strips.
Heat up a little oil in a skillet and toss in the chicken with a little salt and pepper. When the chicken is starting to cook, add in some taco seasoning and toss to coat. Continue cooking until chicken is just barely cooked.
Add the chicken in with the peppers and toss, continue cooking on low for just a few minutes until chicken is fully cooked.
Now it’s time to assemble.
Warm up a tortilla, add in a good amount of the chicken and peppers then add whatever toppings you’d like. In my pictures I used slices of avocado, cilantro and homemade salsa, but you can also use sour cream, Mexican rice, black or pinto beans and/or shredded cheese.
These fajitas are so basic, yet so delicious! They don’t take too much time to make which makes them perfect for those busy evenings where you need a quick dinner. I like using my own taco seasoning that I make, I think it brings out a more unique flavor in the fajitas, but there are also lots of different fajita seasoning options out there that would be great too.
I personally love this chicken version best, but you can also use steak or shrimp or even be a little crazy and go vegetarian and use no meat (I ordered vegetarian fajitas once and they were the best ever.. I will definitely have a future post about how to make them).
- 2 large Chicken breast, cut lengthwise into 4 thin breast fillets
- 2 medium Onions
- 4 Bell Peppers, green, red, orange and/or yellow
- 2-4 tablespoons Taco Seasoning
- Optional: Sliced Avocado, Mexican Rice, Black/Pinto Beans, Shredded Cheese, Salsa, Sour Cream
- Slice onions and saute them over medium heat with a few tablespoons of oil until they just start to get some color.
- Slice up all the peppers and add them into the skillet with the onions. Cook them around for about 5 minutes and then add in 1-2 tablespoons of taco seasoning. Toss to coat.
- Heat up a little oil in a second skillet and slice the chicken breasts into thin strips, cook over medium heat with a little salt, pepper and 1-2 tablespoons taco seasoning. Once cooked, add the chicken in with the peppers and toss.
- Once the chicken is cooked and the peppers are tender, the fajita mix is finished.
- Serve with warm tortillas, salsa, avocado, cilantro, Mexican rice and beans.