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Chili-Lime Chicken Fajitas Recipe

Name: Chili-Lime Chicken Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 4 tablespoons canola oil, divided; 3 tablespoons lime juice, divided; 1-1/2 teaspoons grated lime zest; 1 teaspoon chili powder; 3/4 teaspoon garlic powder, divided; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon pepper; 2 pounds boneless skinless chicken breasts, cut into thin strips; 1/2 teaspoon salt; 1 large sweet red pepper and large green pepper, thinly sliced; 1 medium onion, thinly sliced; 16 corn tortillas (6 inches); Lime wedges; Optional: sour cream, chopped cilantro

Taste of Home

I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. —Ashley Lecker, Green Bay, Wisconsin

Ingredients

4 tablespoons canola oil, divided

3 tablespoons lime juice, divided

1-1/2 teaspoons grated lime zest

1 teaspoon chili powder

3/4 teaspoon garlic powder, divided

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

2 pounds boneless skinless chicken breasts, cut into thin strips

1/2 teaspoon salt

1 large sweet red pepper and large green pepper, thinly sliced

1 medium onion, thinly sliced

16 corn tortillas (6 inches)

Lime wedges

Optional: sour cream, chopped cilantro

Method

In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours.

Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

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