Dinner

Easy Chicken Fajitas Recipe

Name: Easy Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 chicken breasts, finely sliced; 1 tbsp smoked paprika; 1 tbsp ground coriander; Pinch of ground cumin; 2 garlic cloves, crushed; 4 tbsp olive oil; Juice of 1 lime; 4-5 drops Tabasco sauce; Salt and pepper, to taste; 1 red onion, finely sliced; 1 red pepper, sliced; 1 red chilli, finely sliced (optional); 8 medium tortillas; Mixed salad, enough for 4 servings; 230g fresh salsa

Byanna orden January 7, 2026January 7, 2026

Jump to Recipe

Introduction

Easy chicken fajitas are a quick and flavorful meal perfect for busy weeknights. With tender, spiced chicken and fresh vegetables wrapped in warm tortillas, they bring a taste of Tex-Mex right to your table in just 25 minutes.

The image shows two soft flour tortillas on a white marbled surface, each filled with several layers. The bottom layer inside each tortilla is cooked strips of light golden-brown chicken mixed with soft, sautéed red bell pepper strips and translucent cooked onion slices. On top of the chicken and vegetables, there is a generous spoonful of red salsa, adding a chunky texture and bright red color. Fresh green arugula leaves are scattered over the salsa, adding a fresh, leafy look. Next to the tortillas, there are three lime wedges, pale green in color, placed on the white marbled surface. A small white bowl filled with fresh arugula sits nearby. Part of a woman's hand is seen reaching toward the top tortilla. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
1 tbsp smoked paprika
1 tbsp ground coriander
Pinch of ground cumin
2 garlic cloves, crushed
4 tbsp olive oil
Juice of 1 lime
4-5 drops Tabasco sauce
8 tortillas
Mixed salad
230g fresh salsa

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and wrap the tortillas in foil to keep warm.
Step 2: In a bowl, mix the smoked paprika, ground coriander, ground cumin, crushed garlic, olive oil, lime juice, Tabasco, salt, and pepper to create the marinade.
Step 3: Add the sliced chicken, red onion, red pepper, and red chilli (if using) to the marinade and stir well to coat evenly.
Step 4: Heat a griddle pan until very hot and add the chicken and vegetable mixture.
Step 5: Cook over high heat for about 5 minutes, stirring frequently with tongs to get a nice charred effect. Cook in batches if your pan is small.
Step 6: Check the chicken is cooked through by tearing the thickest piece in half; cook longer if any raw parts remain.
Step 7: While cooking, place the foil-wrapped tortillas in the oven to warm. Serve the chicken filling with warmed tortillas, mixed salad, and fresh salsa on the side.

Tips & Variations

For extra smoky flavor, try using smoked chilli powder instead of regular paprika.
Swap the chicken for strips of beef or tofu to suit your preference.
Add a dollop of sour cream or guacamole for creaminess.
If you prefer less heat, omit the red chilli and reduce Tabasco.

Storage

Store any leftover cooked chicken and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Keep tortillas wrapped to retain softness; reheat in the oven or microwave.

How to Serve

The image shows two white tortillas laid flat on a white marbled surface. Each tortilla is topped with two main layers: the first layer is cooked chicken pieces mixed with red bell pepper slices and sautéed onions, all having a golden brown and red texture. On top of this is a chunky red salsa spread unevenly, adding a saucy, vibrant look. The tacos are garnished with fresh green arugula leaves scattered on top. Nearby on the surface are three lime wedges with a bright green color, and a small white bowl filled with fresh arugula leaves. A woman's hand is reaching toward the taco at the top left of the photo. The overall look is colorful and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade in advance?

Yes, the marinade can be made ahead of time and stored in the fridge for up to 24 hours. Marinate the chicken just before cooking for the best texture.

What can I use instead of a griddle pan?

If you don’t have a griddle pan, use a regular frying pan or cast-iron skillet. Just be sure to cook the chicken over high heat to achieve a similar charred effect.