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Crispy Chicken Fajitas with Sautéed Peppers

Close-up of Crispy Chicken Fajitas featuring breaded chicken strips mixed with vibrant sautéed red, green, and orange bell peppers.
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Follow these steps to make chicken fajitas where the chicken sears to a crispy exterior and the peppers are perfectly tender-crisp.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon cornstarch
  • 1/4 cup fresh lime juice
  • 8 small flour or corn tortillas

Instructions

  1. In a medium bowl, toss the sliced chicken with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. Sprinkle the cornstarch over the chicken and toss again until lightly coated. This coating helps achieve crispiness.
  2. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
  3. Add the chicken to the hot skillet in a single layer, avoiding overcrowding. Cook for 3 to 4 minutes per side until the chicken is browned and crispy on the edges. Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and peppers. Cook over medium-high heat, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly caramelized.
  5. Return the cooked chicken to the skillet with the vegetables. Pour the lime juice over everything and toss quickly to combine and heat through, about 1 minute.
  6. Warm the tortillas according to package directions just before serving.
  7. Serve the crispy chicken and pepper mixture immediately with the warm tortillas and your choice of toppings.

Notes

  • For the crispiest chicken, cook it in batches so the pan temperature stays high and the chicken sears instead of steams.
  • If you prefer softer peppers, cook them for an additional 3 to 5 minutes before adding the chicken back.
  • Serve with sour cream, shredded cheese, salsa, and guacamole for the best experience.

Nutrition

Find it online: https://tastytipster.com/crispy-chicken-fajitas-with-sauteed-peppers/