Tasty Chicken Fajitas and zesty Pico de Gallo brings the flavors of a lively Mexican market into your kitchen. Imagine tender strips of marinated chicken sizzling alongside colorful bell peppers and onions, all wrapped up in warm tortillas. Topped with a bright, tangy Pico de Gallo bursting with the freshness of ripe tomatoes, tender onions, and fragrant cilantro, this dish promises to be a celebration of flavors in every bite. Get ready to fiesta with your family and friends, because this Chicken Fajitas recipe is not just a meal—it’s an experience!
This Tex-Mex dish is so easy to prepare and cooks up quickly either on the stove top or on the grill.
How to easily julienne a bell pepper:
- Slice off the top and bottom of the pepper
- Make a cut from top to bottom of the pepper and set on it’s side
- Lay your knife flat against the pepper and start to ‘unroll’ it slicing through the veins. The seed pod will come right out
- Evenly slice into julienne strips about 1/4-inch thick
Sauté the bell peppers, onion, jalapeno, carrot together in a skillet over medium-high heat. Keep veggies moving in the pan to prevent burning. Add the mushrooms and garlic and seasoning and continue cooking until mushrooms are cooked through.
Chicken Fajitas
Ingredients
FOR THE SEASONING
- 1 tablespoon Chili powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon Dried Oregano
FOR THE FAJITAS
- 3 tablespoons Neutral oil
- 1½ pounds Chicken Tenders
- 1 medium Carrot peeled and julienned
- 8-10 Cremini Mushrooms Sliced
- 2 cloves Garlic minced
- ½ medium Onion sliced
- 1 Red Bell Pepper Stemmed, seeded and julienned
- 1 Yellow Bell Pepper Stemmed, seeded and julienned
- 1 medium Jalapeno (optional) Stemmed, seeded and julienned
- ¼-½ cup Fresh cilantro chopped
- 4-6 medium size Flour tortillas Warmed
- 1 lime Cut into wedges
- ¼ cup Sour Cream (optional
Instructions
- Combine the chili powder, cumin, salt, pepper, and oregano in a small bowl. Divide in half and set aside
- Place the chicken tenders in a bowl and sprinkle half the seasoning mixture plus a drizzle of neutral oil. Toss to coat evenly and set aside
- Heat a large sauté pan over medium-high heat. Add the oil and heat through. Add the carrots, onions, bell peppers, jalapenos (if using) and cook until they just begin to soften, about 2 minutes
- Add the mushrooms, sauté for about 1 minute, then add the garlic and the other half of the seasoning mix. Stir constantly, until vegetables are tender-crisp.
- Remove from the pan and place in a serving bowl. Sprinkle the cilantro over all.
- In the same pan over medium-high heat, add the seasoned chicken tenders and cook until internal temperature reaches 160℉. Remove from the pan into a serving bowl.
- Spoon the fajita filling onto a warm tortilla. Squeeze a wedge of lime over the filling and top with Pico de Gallo, sour cream and diced avocados
Click here for the Pico de Gallo recipe
