For the Marinafe
- 1 Tbsp olive oil
- 2 Tbsp lime juice about 1 lime
- 1 tsp salt
- 1 tsp black pepper
- 1½ tsp dried oregano
- 1 tsp ground cumin
- 2 tsp garlic powder
- ½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp red pepper flakes optional
- 1½ lb boneless skinless chicken breasts cut into thin strips
For the Fajitas
- 2 Tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 4 green onions sliced
- 1 large red onion sliced
- 6 flour tortillas 8-inch warmed
For Serving
- Shredded cheddar cheese taco sauce, salsa, guacamole, sour cream
Marinate the ChickenIn a large resealable bag, combine olive oil, lime juice, salt, pepper, oregano, cumin, garlic powder, chili powder, smoked paprika, onion powder, and red pepper flakes. Add chicken strips, press out air, seal, and massage to coat. Refrigerate at least 1 hour (up to 4; see tip). Cook the VegetablesHeat 1 Tbsp olive oil in a large skillet over medium-high. Add bell peppers and red onion wedges. Cook, stirring every minute, until edges char and centers soften, about 5–6 minutes. Add green onions for the last 60 seconds. Transfer vegetables to a plate and tent with foil. Sear the ChickenReturn the skillet to medium-high and pour in remaining 1 Tbsp oil. Using tongs, add marinated chicken in a single layer. Discard excess marinade. Cook 5 minutes undisturbed to brown, then flip and cook 3–4 minutes more, turning occasionally, until no pink remains and internal temperature reaches 165 °F. Finish Fajita MixReturn peppers and onions to the skillet. Toss with chicken for 1 minute so flavors mingle and everything is piping hot. Taste and add salt if needed. Warm TortillasWhile the filling finishes, heat a dry skillet over medium. Warm each tortilla 15–20 seconds per side until flexible and lightly spotted. Stack in a clean towel to keep warm. Assemble TacosSpoon chicken-pepper filling down the center of each tortilla. Top with cheese, salsa, guacamole, taco sauce, and sour cream as desired. Fold and serve hot.
