Crispy Chicken Fajitas with Peppers and Lime
Hot peppers, lime and cumin do most of the work in this straightforward fajita supper. Put the toppings on the table and let everyone build their own.
Hot peppers, lime and cumin do most of the work in this straightforward fajita supper. Put the toppings on the table and let everyone build their own.
Recipe at a glance
- Serves: 4
- Preparation: 15 minutes
- Cooking: 15–20 minutes
- Additional time: No marinating required.
Ingredients
- 600g boneless, skinless chicken breast or thigh, sliced into thin strips
- 1 red pepper and 1 yellow pepper, deseeded and sliced
- 1 red onion, sliced
- 2 tbsp vegetable or olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- 2 garlic cloves, finely grated
- Juice of 1 lime, plus wedges to serve
- 8 medium flour tortillas
- Salt and black pepper
To serve
- 150g plain yoghurt or soured cream
- 1 ripe avocado, sliced
- A handful of chopped coriander
- Tomato salsa, optional
Method
- Get everything ready first. Cut the chicken into even strips and the peppers into similar widths. Set out clean tongs, a plate for cooked chicken and the toppings. A hot pan moves quickly and there is no time for chopping halfway through.
- Season the chicken. Toss the meat with 1 tablespoon oil, the paprika, cumin, coriander, oregano, garlic, a little salt and black pepper. Save most of the lime juice until the end so it stays fresh.
- Cook in batches. Heat a large heavy frying pan over medium-high heat. Add half the chicken in one layer and leave for 2 minutes before turning. Continue cooking until browned and cooked through, about 5–7 minutes depending on thickness. Repeat with the rest. Check the thickest strip reaches 75°C for 30 seconds using a clean thermometer; transfer to a clean plate.
- Char the vegetables. Add the remaining oil, peppers and onion to the same pan. Cook for 6–8 minutes, stirring only now and then to get lightly charred edges while keeping a little bite in the peppers. If the pan gets too dark, reduce the heat slightly.
- Bring it together. Return the chicken to the pan and toss with the vegetables for a minute. Squeeze in most of the lime juice, taste and adjust the seasoning. A tablespoon of water will loosen any spices stuck to the pan.
- Warm and fill. Warm the tortillas in a dry pan or according to the packet. Serve the fajita mixture with yoghurt, avocado, coriander, salsa and extra lime. Keep the fillings separate if feeding people who prefer less spice.
What makes this recipe work
The common mistake is crowding the pan. When it is overloaded, chicken releases moisture and boils instead of browning. Two quick batches produce more flavour than one steaming pile. The vegetables should be hot and slightly scorched, not cooked down into a soft stew.
Substitutions and variations
Make it milder by using sweet paprika and leaving out hot sauce; add a pinch of chilli flakes for heat. A dairy-free topping can be mashed avocado and lime. Corn tortillas work too, but check the ingredients if cooking for someone avoiding gluten.
Storage and food safety
Refrigerate the cooked chicken and peppers promptly and eat within 48 hours. Reheat once until steaming hot. Keep cut avocado and chilled toppings separate; they are best prepared just before serving.
Allergen note: Wheat/gluten in most flour tortillas; milk in yoghurt or soured cream.
Frequently asked questions
Can I use frozen peppers?
Yes, but they release more water. Cook them hot in batches and give the pan time to dry between additions.
Do I need a griddle pan?
No. A sturdy ordinary frying pan is enough; avoid filling it too tightly.
Musa Ersoy
Musa Ersoy is an editor and writer at DEFUXA Global News, covering developments in the United Kingdom and around the world. He researches news stories using official statements, credible sources and independently verifiable information. His editorial work focuses on factual ac…
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