Chicken Fajitas
Seared chicken, charred peppers and warm tortillas.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Cast iron over high heat is the whole secret - fajitas are about char, not stir-fry. If you can hear it sizzling loud, you're doing it right.
Ingredients
Everything below makes 4 servings.
- 1¼ lbboneless skinless chicken thighssliced into 1/2-inch strips
- 1red bell peppersliced
- 1green bell peppersliced
- 1 mediumyellow onionthinly sliced
- 3garlic clovesminced
- 1 tspground cumin
- 1 tspchili powder
- 1 tspsmoked paprika
- 1 tspdried oregano (Mexican preferred)
- 3 tbspolive oil
- 2lime1 juiced, 1 for wedges
- 8flour tortillas
- ¼ cupfresh cilantrochopped
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 650calories
- 40gprotein
- 60gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice chicken into 1/2-inch strips. Toss with cumin, chili powder, smoked paprika, oregano, juice of 1 lime, 1 tbsp olive oil, 1 tsp salt.
- Slice peppers and onion into thin strips. Mince 3 garlic cloves.
- Chop cilantro. Wedge 1 lime.
Sear peppers
Heat 1 tbsp olive oil in cast iron over high. Add peppers and onion, spread out. Don't stir for 3 min - let them char. Stir, cook 2-3 min more. Add garlic, 30 sec. Transfer to plate.
6 min · hands onSear chicken
Heat 1 tbsp olive oil in same pan over high. Add chicken in single layer, don't stir 3 min. Stir, cook 3-4 min more until cooked through (internal 165°F). Return peppers, toss 1 min.
8 min · hands onWarm tortillas
Warm flour tortillas in a dry skillet or over gas, 20 sec per side until pliable.
3 min · hands onPlate
Pile fajita filling onto warm tortillas. Top with cilantro, a squeeze of lime.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Breast cooks in 3 min/side; don't overcook. Saves about 3 minutes.
Press tofu 10 min, cube, sear 3 min per side.
Use 2 corn tortillas per portion; warm in dry skillet.
Use butter or romaine leaves as wraps. Saves about 2 minutes.
What keeps
Filling reheats well, 4 days. Tortillas day-of for the warm-pliable factor.
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