A fast, colorful filling with a squeeze of lime.
Real food photography · Serving details may varyTex-Mex-inspired
Chicken & pepper fajitas
A sizzling mix of chicken, peppers, and onions tucked into warm tortillas.
◷ 30 minutes*Serves 2Contains meat
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
Fajitas turn chicken, peppers, and onion into a warm tortilla meal. This version is Tex-Mex-inspired and grouped with the United States collection rather than presented as a summary of Mexican regional cooking.
Plan the method before you start
Cook chicken and vegetables in the order given so the skillet has room. Sour cream, cheddar, and tomato are optional toppings; include them in your own shopping and dietary checks if you decide to use them.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Toss chicken with half the oil, cumin, paprika, pepper, and a small pinch of salt.
- 02
Heat a wide skillet over medium-high heat. Cook chicken in batches until cooked through and at least 74°C / 165°F; transfer to a clean plate.
- 03
Add remaining oil, peppers, and onion to the skillet. Cook for 7–8 minutes until softened with lightly browned edges. Return chicken and heat through.
- 04
Warm tortillas according to their packet. Add chicken, vegetables, avocado, and lime juice. Fold and serve.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
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