Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lime juice (30ml)
  • 1 tablespoon chili powder (15ml)
  • 1 teaspoon cumin (5ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon onion powder (2.5ml)
  • 1/4 teaspoon cayenne pepper (1.25ml) (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15ml)
  • 1 large onion, sliced (approx. 200g)
  • 2 bell peppers (any color), sliced (approx. 300g)
  • 8-12 flour tortillas (6-8 inch diameter), warmed
  • Sour cream (optional topping)
  • Salsa (optional topping)
  • Guacamole (optional topping)
  • Shredded cheese (optional topping)
  • Chopped cilantro (optional topping)
  • Sliced jalapeños (optional topping)
  • Lime wedges (optional topping)

Instructions:

  1. Combine marinade ingredients in a bowl. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Slice the onion and bell peppers.
  3. Heat olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
  4. Add the marinated chicken (or plain chicken if not marinating) to the same skillet. Cook until cooked through and slightly browned, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
  5. Add the cooked vegetables back to the skillet with the chicken. Toss to combine and heat through.
  6. Warm the tortillas according to package instructions (microwave, skillet, or oven).
  7. Serve the chicken and vegetable mixture with warmed tortillas and your favorite toppings. Let everyone build their own fajitas!