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chicken fajita tacos on white plate
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Meaningful Eats

Chicken Fajitas

My absolute favorite chicken fajitas! The marinade for these is the best. You can use the marinade for flank steak as well. Sometimes I do both chicken and beef and grill the meat. If you're going that route, leave the chicken and steak whole and reserve some of the marinade for the vegetables in a separate container. Cook the vegetables in a pan and grill the meat. Then slice and serve. Yum!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 2 hours
Total Time 2 hours 40 minutes
Servings 4 servings

Ingredients

For the Marinade:

  • ¼ cup soy sauce use gluten-free if needed
  • 2 tablespoons oil
  • ¼ cup brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons white vinegar
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

For the Fajitas:

  • 3 boneless skinless chicken breasts, sliced into thin strips
  • ½ large red onion thinly sliced
  • 1 medium green pepper thinly sliced
  • 1 medium red pepper thinly sliced
  • 2 medium tomatoes chopped (optional)

Instructions

  • Mix all the ingredients for the marinate together in a large ziploc bag or shallow dish. Add the sliced chicken and mix to coat it evenly. Marinate for at least 1 hour or up to 12 hours.
  • Heat a large skillet with 1 tablespoon of oil. Add the chicken and all the marinate to the skillet and saute for 3-4 minutes, bringing the sauce to a full boil.
  • Add the sliced onions, peppers, and tomatoes and cook until they are just tender.
  • Serve on corn tortillas with your favorite toppings. My favorite toppings are avocado, feta cheese (or queso fresco), and salsa. Enjoy!

Nutrition

Calories: 420kcal | Carbohydrates: 23g | Protein: 39g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1607mg | Potassium: 984mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1755IU | Vitamin C: 76.3mg | Calcium: 44mg | Iron: 1.9mg