Make Tex Mex Chicken Fajitas with our easy Tex Mex fajitas marinade. Cast Iron Skillet Tex Mex fajita recipe with colorful peppers and onions.
I love Tex Mex Food as do most Texans and so many other wonderful people. And these chicken fajitas Tex Mex style are better than restaurant fajitas and are without all the added sodium. They are seared and cooked in our favorite large cast iron skillet along with peppers and onions. And the easy Tex Mex fajitas marinade is made with limes and spices that are probably already in your pantry.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
The chicken fajitas are placed into a warm flour tortilla and topped pico de gallo and guacamole. This makes one awesome Tex Mex chicken fajitas dish that you are sure to love.
Tex Mex Chicken Fajita Recipe
Marinade Ingredients:
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- Juice of 1 lime
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Fajitas Ingredients:
- Tex Mex marinade mixture (above)
- 1 ½ pounds of chicken breasts (about two breasts), sliced into 2-3 inch by ½ inch strips
- ½ yellow bell pepper
- ½ orange bell pepper
- ½ red bell pepper
- 1 medium white onion
- 6 flour tortillas
- cilantro, minced or chopped
- Pico de Gallo
- Guacamole
Equipment Needed:
- Small Bowl
- gallon ziplock baggie or marinade container
- sharp knife
- large cast iron skillet
- comal
- tortilla warmer
How to Make Marinade Chicken for Tex Mex Fajitas
In a small bowl add the freshly squeezed lime juice, cumin, garlic, chili powder.
Add the salt and black pepper to the marinade and whip or stir until well blended.
Place the chicken strips into a ziplock bag (or a marinade container) and pour in the fajita marinade mixture.
Toss the chicken to evenly coat the chicken with the marinade. You can also add lime slices if desired for additional flavor.
Remove as much air as possible and seal the baggie. Place in the refrigerator and chill for at least for 4 hours but preferable overnight.
How to Cook fajitas Tex Mex Style:
When ready remove the marinaded chicken from the fridge and allow to come to room temperature. Meanwhile cut each of the bell peppers in half lengthwise and slice into strips using one half of each color.
Peel the onion and cut into half, and slice both halves into numerous slices.
Heat a large cast iron skillet to medium high heat on your stove. Add the fajita marinaded chicken strips and stir fry for 4-5 minutes, and then add the sliced onions. Cook for 3-4 minutes tossing the chicken and onion together.
Add the sliced peppers and continue to stir fry, tossing all the ingredients together as it cooks. Cook until chicken is done and the vegetables are seared and tender.
While the Tex Mex Fajitas are cooking, heat a comal over medium high heat. Place one flour tortilla at a time on comal and allow to heat until air bubbles up inside the tortilla. Flip over until both sides are heated and the tortilla is partially browned in spots. Place in a tortilla warmer to keep warm while heating the remaining tortillas.
After the fajitas are cooking thru out and the juices are gone, remove the cast iron skillet from the heat. Add freshly chopped cilantro, if desired.
Serve the chicken fajitas in a warmed tortilla and top with the pico de gallo and guacamole. You could also top with shredded cheddar cheese, sour cream or salsa.
Make Ahead Note: You could mix up the marinade the night before (or early in the morning), add the chicken and refrigerate. You can also prepare your peppers and onions and place them in baggies in the fridge at the same time for a quick start on dinner.
Other Mexican Food Recipes:
Don’t forget to Pin these Tex Mex Chicken Fajitas to Pinterest
Tex Mex Chicken Fajitas Recipe
Make Tex Mex Chicken Fajitas with our easy Tex Mex fajitas marinade. Cast Iron Skillet Tex Mex fajita recipe with colorful peppers and onions.
Servings: 6
Calories: 243kcal
Equipment
- gallon ziplock baggie or marinade container
- large cast iron skillet
Ingredients
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 lime juiced
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Ingredients:
- Tex Mex marinade mixture above
- 1 ½ pounds chicken breasts about two breasts, sliced into 2-3 inch by ½ inch strips
- ½ yellow bell pepper
- ½ orange bell pepper
- ½ red bell pepper
- 1 medium white onion
- 6 flour tortillas
- cilantro minced or chopped
- Pico de Gallo
- Guacamole
Instructions
- In a small bowl add the freshly squeezed lime juice, cumin, garlic, chili powder.
- Add the salt and black pepper to the marinade and whip or stir until well blended.
- Place the chicken strips into a ziplock bag (or a marinade container) and pour in the fajita marinade mixture.
- Toss the chicken to evenly coat the chicken with the marinade. You can also add lime slices if desired for additional flavor.
- Remove as much air as possible and seal the baggie. Place in the refrigerator and chill for at least for 4 hours but preferable overnight.
- When ready remove the marinaded chicken from the fridge and allow to come to room temperature. Meanwhile cut each of the bell peppers in half lengthwise and slice into strips using one half of each color.
- Peel the onion and cut into half, and slice both halves into numerous slices.
- Heat a large cast iron skillet to medium high heat on your stove. Add the fajita marinaded chicken strips and stir fry for 4-5 minutes, and then add the sliced onions. Cook for 3-4 minutes tossing the chicken and onion together.
- Add the sliced peppers and continue to stir fry, tossing all the ingredients together as it cooks. Cook until chicken is done and the vegetables are seared and tender.
- While the Tex Mex Fajitas are cooking, heat a comal over medium high heat. Place one flour tortilla at a time on comal and allow to heat until air bubbles up inside the tortilla. Flip over until both sides are heated and the tortilla is partially browned in spots. Place in a tortilla warmer to keep warm while heating the remaining tortillas
- After the fajitas are done and the juices are gone, remove the cast iron skillet from the heat. Add freshly chopped cilantro, if desired.
- Serve the chicken fajitas in a warmed tortilla and top with the pico de gallo and guacamole. You could also top with shredded cheddar cheese, sour cream or salsa.
Notes
Make Ahead Idea: You could mix up the marinade the night before (or early in the morning), add the chicken and refrigerate. You can also prepare your peppers and onions and place them in baggies in the fridge at the same time for a quick start on dinner.
Nutrition
Calories: 243kcal | Carbohydrates: 20g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 550mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg
Anne
Wednesday 11th of September 2013
These look good mate. I love fajitas too as a low fat option. I'm going to make some of these. (By the way, thinking of all my American pals on this day of remembrance.
Helen
Monday 9th of September 2013
I loved these fajitas, and that pico and guacamole was so yummy.