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These easy chicken fajitas with tomatillo guacamole are great for a weeknight dinner dilemma. Perfectly seasoned chicken and sautéed bell peppers and onions are served inside a flour tortilla topped with homemade tomatillo guacamole, sliced radishes and Cotija cheese. These fajitas come together in less than an hour and can be prepped ahead of time. Serve with a Strawberry Margarita for the best meal!
Tacos and fajitas are summer staples! Everything from Jackfruit Tinga Tacos to Double Decker Tacos and even these Chicken Taquitos are classic summer choices. They are not only quick and easy to make but they can feed a crowd too! Piled high with your favorite toppings and served with a cold Watermelon Margarita I can’t think of a better Mexican-inspired lunch or dinner!
Ingredients You’ll Need for Chicken Fajitas
- Chicken breast – Boneless and skinless. The meat won’t be dry or flavorless after marinating it with vinegar, citrus juice and spices for a couple of hours!
- Red wine vinegar and lime juice – These two ingredients will tenderize the chicken and give the overall dish a tangy flavor and nice brightness.
- Seasonings – Chile powder, ground cumin, cayenne pepper, and ground coriander. Classic chicken fajita seasonings, its warm and savory with just a kick of a spice.
- Tomatillos – Tomatillos are a staple in Mexican cuisines. For the guacamole, the tomatillos are charred under the broiler to mellow out their tartness and make them taste sweeter.
- Vegetables – Sliced red and green bell peppers and white onions are used for the fajitas. You’ll also need a jalapeño and a couple of avocados for the guacamole!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Chicken Fajitas:
- Marinate! To make the chicken fajita marinade just add the chicken to a zip-lock bag with the lime juice, olive oil, vinegar, and spices! If I’m going to have a busy day I like to do this in the morning so it’s ready to go for dinner.
- Prep the veggies. Just slice up the bell peppers and onions while the chicken marinates. I also like to prep this the morning of to make less work for dinner.
- Grill. When you’re ready to make the fajitas, just heat up a grill pan so it’s fairly hot and add everything at once to cook so all the flavors come together. Once the chicken is cooked through and the peppers are cooked the fajitas are ready!
Tips and Tricks
- Make fajita bowls! If you don’t have flour tortillas just serve the fajitas over rice with lettuce, sour cream, shredded cheese, and salsa.
- Eat leftovers in quesadillas! Add in plenty of Mexican-style cheese, canned black beans and salsa.
- Make ahead of time: Prepare everything the morning of, or even the day before. Don’t go wait any longer than the morning of when prepping the chicken because if it sits for too long in the marinade it might become tough.
Recipe FAQs
Fajitas consist of grilled/ pan seared meat- usually chicken or beef and sautéed onions and bell peppers. Serve them inside a warm flour tortilla topped with guacamole, salsa, sour cream and/or crumbled Cotija cheese.
Yes! Charring the tomatillos for a couple of minutes is a crucial step. Not only does it mellow out their natural acidic and tartness but it also gives them a wonderful smoky flavor and mild sweetness.
What to Serve with Chicken Fajitas
Appetizers
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Dinner
Cuban Black Bean Soup
Quick and Easy
Charred Corn and Poblano Pepper Queso Fundido
Summer
Watermelon Margaritas
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Chicken Fajita Recipe
Equipment
- 1 Quarter baking sheet or baking dish
- 1 medium bowl
- 1 blender
Ingredients
For Fajitas:Â
- 1 pound skinless boneless chicken breast, cut into strips
- Juice from 1 lime
- olive oil
- 1 tablespoon champagne or red wine vinegarÂ
- 1 teaspoon chile powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper, or less if you don’t like heat!Â
- 1/2 teaspoon ground coriander
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 white onion, peeled and sliced
For Tomatillo Guacamole:Â
- 1/2 white onion, quartered
- 1 jalapeno, halved
- 6 tomatillos, husked removed
- 3 hass avocados, halved and pitted
- Juice from 1/2 lime
For Serving:Â
- 8 flour or corn tortillas
- 2 to 3 radishes, thinly sliced
- 2 ounces Ranchero Queso Fresco or Pueblo Lindo Cotija, crumbledÂ
- 2 limes, quarteredÂ
Instructions
To Make the Fajitas
- In a sealable plastic bag, place the chicken, lime, 1 tablespoon of olive oil, vinegar, chile powder, salt, ground cumin, coriander; seal the bag and shake to toss. Transfer to the fridge to marinate for at least 2 hours, ideally overnight. To a medium skillet or cast iron skillet, heat a teaspoon of olive oil (you shouldn’t need much because the chicken has a bit of oil on it). When hot, add the chicken, sliced red bell pepper, green bell pepper and onion. Sauté until cooked, tossing everything together every so often, about 10 to 12 minutes. Give the chicken a taste and adjust the salt to taste.
To Make the Tomatillo Guacamole:
- Preheat the broiler. To a quarter baking sheet or baking dish, add the white onion, jalapeño and tomatillos. Transfer it under the broiler for 10 to 12 minutes, turning everything at the 5 minute mark, until charred. Allow to cool for 5 minutes before handling. Core and chop up the tomatillos, jalapeño and onion. Transfer to a blender, along with 1/2 teaspoon of salt and pulse until smooth.Â
- To a bowl, add the avocados and smash with a fork until nearly smooth. Add the tomatillo mixture and lime juice; mix until combined. Give it a taste and adjust salt according to taste.Â
To Serve:
- Divide the chicken amongst the tortillas and top with a dollop of tomatillo guacamole, few slices of radishes and a small handful of queso fresco.Â
Notes
Tips and Tricks
-
- Make fajita bowls! If you don’t have flour tortillas just serve the fajitas over rice with lettuce, sour cream, shredded cheese, and salsa.
- Eat leftovers in quesadillas! Add in plenty of Mexican-style cheese, canned black beans and salsa.
- Make ahead of time: Prepare everything the morning of, or even the day before. Don’t go wait any longer than the morning of when prepping the chicken because if it sits for too long in the marinade it might become tough.
- Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yep, I’m going to be a freshman in college this year AND I am so nervous about eating on a budget! It will be super hard staying healthy while studying and having to manage how much you spend on cooking and everything!
girlfriend I know this struggle. Eating healthy + staying on a budget is super hard! Bad food is SO cheap. Hopefully this helps! xo
yummm this sounds amazing
I love tomatillos! Last week for Cinco de Mayo, I made a chicken avocado quinoa salad with a tomatillo dressing and it was divine. I cannot wait to try them in my guac!!
Oh my, these look and sound delicious! I love salsa verde, so I’m thinking I’m going to also love tomatillo guacamole – yum!