Classic Sizzling Chicken Fajitas

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Lime-Marinated Chicken Fajitas with Peppers and Onions

1. Slice the 1¾ lb chicken breasts into ½-inch strips against the grain, then slice the 2 red bell peppers, 1 green bell pepper, and yellow onion into ¼-inch strips and half-moons respectively. 10 min
2. In a large bowl, whisk together 3 tablespoons lime juice, 1½ tablespoons olive oil, 1½ teaspoons chili powder, 1 teaspoon cumin, ¾ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper to make the marinade. 3 min
3. Add the chicken strips to the marinade, toss to coat evenly, and let sit for 15 minutes at room temperature while you prepare the remaining ingredients. 15 min
4. Mince the 3 garlic cloves and roughly chop the ¼ cup fresh cilantro; set both aside. 3 min
5. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy skillet over high heat until just smoking. 2 min
6. Timing-sensitive step. Sear the marinated chicken strips in a single layer for 3–4 minutes per side until cooked through and charred at the edges, working in two batches if needed to avoid crowding; transfer to a plate. 8 min
7. Timing-sensitive step. Add the remaining ½ tablespoon olive oil to the same skillet, then sauté the bell pepper strips, onion, and minced garlic over high heat for 4–5 minutes, stirring frequently, until softened with good char. 5 min
8. Return the chicken to the skillet, toss with the peppers and onions for 1 minute to heat through, then scatter the cilantro over the top and serve with 4 lime wedges for squeezing. 2 min

Warm Flour Tortillasbase

1. Wrap the 12 flour tortillas in foil and place in a 300°F oven for 10 minutes until warmed through, or warm them one at a time in a dry skillet over medium heat for 30 seconds per side. 10 min
2. Keep the wrapped tortillas in the foil or a clean kitchen towel to stay warm until serving. 5 min

Fajita Toppings: Pico de Gallo, Guacamole, and Sour Creamside

1. Finely dice the 3 roma tomatoes and ¼ cup white onion, seed and mince the jalapeño, and finely chop the 2 tablespoons cilantro. 7 min
2. Combine the diced tomatoes, white onion, jalapeño, and cilantro in a bowl, stir in 1 tablespoon lime juice and ¼ teaspoon kosher salt, and set aside. 2 min
3. Halve, pit, and peel the 2 ripe avocados, then mash them in a bowl with a fork until mostly smooth with some texture. 4 min
4. Spoon ½ cup sour cream into a small serving bowl, and if using, place ½ cup shredded Mexican cheese blend in a separate bowl. 2 min
5. Set out the pico de gallo, guacamole, sour cream, and optional cheese as a toppings spread alongside the fajitas.