Authentic Mexican Chicken Fajitas (Fajitas De Pollo) is a popular dish served in Mexico for casual entertaining. One of the easiest dishes of Mexican cuisine, fajitas, are usually made with chicken, beef, or shrimp.
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Mexican Chicken Fajitas are the best.
Today, we will prepare a delicious authentic Mexican chicken fajitas recipe, or fajitas de pollo. One of the easiest dishes of Mexican cuisine is the fajitas made with chicken, beef, or shrimp.
You can serve them on a sizzling cast iron pan (like in restaurants), or you can serve them on a regular serving plate next to guacamole, limes, salsa, and warm corn or flour tortillas, as tacos.
If you are looking for a low-carb meal, you can skip the tortillas and wrap the fajitas in a lettuce leaf or just eat them like that.
Chicken fajitas is a versatile and healthy chicken recipe.
In Mexico, this dish is popular for casual entertaining. The recipe is easy to make, and the flavors are divine! This is a great recipe for a weeknight dinner with the entire family.
For the best chicken fajitas you will need to marinate the meat for at least 30 minutes before cooking it.
What ingredients go into this recipe of chicken fajitas?
This recipe serves about six people, so we will need about 3-4 medium boneless skinless chicken breasts, or you can calculate to have about half a pound for each person.
I used chicken breast, but it is also your personal preference and what is available. Chicken thighs are great too.
Large white onions are the best, but you can also use yellow or red onions. You will need to slice the onions thinly.
Use a variety of colored bell peppers. I like yellow, red, and orange, but greens are also accepted. Fresh bell peppers are the best!
We use the oil to stir-fry the meat with the onions and pepper. Any vegetable is good, from sun flower oil to olive oil.
Limes or lemons
We will use both the zest and the juice.
We will use it to cut down the acidity in lemons.
I like the dried Mexican oregano as it brings the original flavors of Mexico into the dish. However, if you don't have Mexican oregano, use a regular one.
We use cayenne pepper to spice up things. The measurements are for a milder spicy dish, so here is your moment to decide how spicy this dish will be.
Cinnamon is a warm spice that pairs very well with the cayenne pepper.
Salt is what makes a dish delicious, so don't be afraid of it.
Note: If you do not own individual spices, but you do have fajitas seasoning or taco seasoning, use them. The ingredients in each seasoning are slightly different, but the idea is the same. Taco seasoning is spicier than fajitas seasoning, so it is good to keep that in mind when you use them.
To serve the fajitas (all these items are optional):
Guacamole, salsa, sour cream/Mexican crema, flour/corn, fresh warm tortillas, more lime juice, chopped green onions, etc.
How to make the Mexican chicken fajitas- or fajitas de pollo:
Slice the chicken breast into ¾ inch wide(about 2 cm)strips and place the pieces into a large bowl.
Note: Some recipes tell you to cook the chicken without slicing it into strips, but, in my humble opinion, to marinate it properly, you need to have thin slices. It will not get dry if you don't overcook it, and the chicken will be tender.
I added the lime zest and juice, granulated sugar, oregano, cayenne pepper, and cinnamon. These are my secret ingredients for this authentic fajitas recipe.
I mixed it thoroughly and set it aside to marinate for at least 30 minutes.
Meanwhile, I prepared the peppers. I used red, yellow, and green peppers. I love the red and the yellow, particularly, but feel free to use whatever peppers you have available.
You can also add jalapeno peppers if you like a little bit of heat.
I cut the onions in half and sliced them thinly. I also cut the peppers in half and sliced them into ½ inch(1cm) wide strips.
Do I use a cast iron pan or a regular one?
A large cast iron skillet is my preference for searing the marinated chicken. Make sure the cast iron pan you use is seasoned well, so the meat doesn't stick to the pan.
However, if you don't own a cast iron skillet (which you should), a nonstick large skillet is also good.
No matter what you use, make sure the pan is hot before adding the chicken.
I stir-fried the marinated thin strips of chicken for 5-6 minutes, on medium-high heat. This is my enameled cast-iron pan I use very often.
I added the peppers and onions over the tender chicken and cooked for 3-4 minutes more.
The chicken strips should be cooked through, and the vegetables soft and tender but still juicy.
Voila,this easy chicken fajitas recipe is ready in just over 30 minutes, you have a delicious meal on the table.
Spoon the chicken mixture into a serving bowl and take it to the table.
Favorite toppings to serve these authentic chicken fajitas:
- Fresh warm tortillas(I prefer the corn ones)
- Guacamole or avocado slices
- Fresh Mexican crema
- Mexican beans
- Pico de gallo
- Black beans
- Lime wedges
If you do not have access to Mexican crema, use sour cream or French creme fraiche.
Mexican crema and French creme fraiche are slightly soured and thickened creams, milder and less thick than American sour cream.
Each guest takes a warm tortilla, spreads it with a bit of salsa, adds a spoonful of guacamole, and piles some of the chicken mixture in the center. The final touch is to add a small dollop of sour cream/crema (The American way).
The tortilla is then folded over the filling and eaten.
Can I freeze the fajitas for later use?
Yes, you can freeze leftovers.
Make a double batch, so you can have two meals.
When ready to cook, defrost the meat and continue with the recipe.
This chicken fajita recipe is versatile and easy to make, and a fun meal for the whole family.
More Mexican food to love:
Caldo de Pollo Or Chicken Soup Mexican Style
Easy Mexican Horchata- Cinnamon Rice Drink
Authentic Mexican Capirotada- Bread Pudding
Mexican Chicken Tinga- Best Tinga De Pollo
Mexican Pork in Green Sauce- Puerco en salsa verde
Authentic Mexican Bistec Encebollado- Steak And Onion
Authentic Mexican Chicken Fajitas (Fajitas De Pollo)
- 3-4 medium skinless boneless chicken breasts
- 2 large onions sliced thinly
- 3 bell peppers 1 green, 1 yellow or orange, 1 red
- 3 tablespoons vegetable oil
For the marinade:
- 2 limes- juice and rind
- 2 teaspoons granulated sugar
- 2 teaspoons dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- guacamole salsa, sour cream/Mexican crema, flour/corn fresh warm tortillas, pico de gallo
- Slice the chicken breasts into ¾in(2cm) wide strips and place these in a large bowl.
- Add the lime rind and juice, sugar, oregano, cayenne, cinnamon, and salt.
- Mix thoroughly and set aside to marinate for at least 30 minutes.
- Cut the onions in half and slice them thinly. Cut the peppers in half, remove the cores and seeds and slice them into ½ inch(1 cm) wide strips.
- Heat the oil in a large frying pan. Stir fry the marinated chicken for 5-6 minutes. Add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender but still juicy.
- Spoon the chicken mixture into a serving bowl and take it to the table.
- Serve with fresh warm corn/flour tortillas, guacamole, sour cream, crema, salsa, etc.
Maggie Unzueta says
My mouth is watering. I want to eat that!
The Bossy Kitchen says
Thank you, Maggie. Your site has delicious recipes as well.