Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 flour tortillas
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken strips, season with chili powder, cumin, paprika, salt, and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Remove chicken and set aside.
- In the same skillet, add remaining olive oil, sliced bell peppers, and onions. Sauté until tender and slightly caramelized, about 5-7 minutes.
- Return chicken to the skillet and toss to combine with vegetables.
- Warm tortillas in a separate pan or microwave.
- Serve the chicken and pepper mixture on warm tortillas, garnished with fresh cilantro and lime wedges.
Notes
- Adjust spice levels by adding more chili powder if you prefer it spicier.
- You can substitute chicken with beef or tofu for variation.
- For a healthier version, serve with whole wheat tortillas and skip the sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 fajita
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 510mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: twenty-two g
- Cholesterol: 65mg
