Ingredients:

  • lbs Boneless, skinless chicken breasts, sliced into thin strips (about ¼ inch thick)
  • /3 cup Fresh Lime Juice (approx. 3 large limes)
  • Tbsp Olive Oil (or Avocado Oil)
  • Tbsp Chili Powder
  • ½ tsp Ground Cumin
  • tsp Smoked Paprika
  • ½ tsp Dried Oregano (Mexican preferred)
  • tsp Garlic Powder
  • tsp Salt
  • ½ tsp Freshly ground Black Pepper
  • large Red Onion, thinly sliced
  • large Bell Peppers (mixed colours), thinly sliced
  • Tbsp Olive Oil (for the skillet)
  • medium Flour Tortillas, warmed prior to serving

Instructions:

  1. Prepare the Marinade: In a large non-reactive bowl, whisk together the lime juice, 3 Tbsp oil, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper.
  2. Marinate the Chicken: Add the sliced chicken strips to the marinade, ensuring everything is well coated. Cover and refrigerate for at least 30 minutes.
  3. Prep Vegetables: While chicken marinates, slice the onions and peppers into uniform strips.
  4. Heat the Skillet: Place a large, heavy-bottomed cast-iron skillet over high heat until it is visibly smoking lightly.
  5. Cook the Vegetables: Add 1 Tbsp oil to the hot pan. Add the onions and peppers. Cook aggressively for 4-6 minutes, stirring only occasionally, until tender-crisp and nicely charred at the edges. Remove vegetables from the skillet and set aside.
  6. Cook the Chicken: Return the skillet to high heat. Add the marinated chicken, shaking off excess marinade. Spread the chicken in a single layer; work in batches if necessary to avoid overcrowding.
  7. Achieve Sizzle: Cook the chicken for 3–4 minutes per side until beautifully browned and cooked through (internal temperature 165°F/74°C).
  8. Combine and Rest: Return the cooked vegetables to the skillet with the chicken. Toss quickly for about 30 seconds to heat everything through. Remove immediately from the heat.
  9. Warm Tortillas: Warm the tortillas according to package directions just before serving.
  10. Serve: Serve immediately while still sizzling, allowing diners to build their own fajitas with desired toppings.