Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 0.25 teaspoons cayenne pepper
- 0.25 teaspoons garlic powder
- 1.5 pounds skinless , boneless chicken breast, cut into strips
- 4 tablespoons olive oil , or more as needed
- 2 bells peppers , sliced
- 1 onion , thinly sliced
- 8 flours tortillas , 6 inch
Instructions
-
1
Whisk chili powder, cumin, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
-
2
Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
-
3
Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
-
4
Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
-
5
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
-
6
While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
-
7
To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Lamb Scallopini with Pepper and Onion Agrodolce
Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.
Slow Cooker Pozole
An easy pozole recipe made in the slow cooker. You can add another can of hominy if your slow cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do. Traditional Mexican pozole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas.
Pan-Seared Chicken Tenderloin
Learn how to cook chicken tenderloins with this recipe. A simple combination of seasonings, olive oil, and lemon juice makes these chicken tenderloins delicious!