Chicken Fajita Recipe- Lime, Chili & Cumin Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Fajita Recipe – Lime, Chili & Cumin Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that the whole family will love. And honestly? These Chicken Fajitas are it. I first made these for a weeknight dinner when I was craving something a little different, and they’ve been a regular in my rotation ever since. The bright, zesty flavors are just incredible, and they’re surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

These fajitas are a total winner for so many reasons. They’re ready in under 40 minutes – perfect for busy weeknights. The marinade is bursting with lime, chili, and cumin, giving the chicken a fantastic depth of flavor. Plus, they’re customizable! Add your favorite toppings, adjust the spice level, and make them your own.

Ingredients

Here’s what you’ll need to make these delicious Chicken Fajitas:

• 500g Chicken breasts
• 2 tbsp oil
• 4 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp cumin
• 0.5 tsp oregano
• 2 garlic cloves, minced
• 2 whole onions, sliced
• 1 whole capsicum (bell pepper), sliced
• 1 whole red pepper, sliced
• 4 tbsp fresh coriander, chopped
• 4 whole tortilla wraps
• To taste Lettuce, shredded
• 0.25 cup Mayonnaise
• 1 tbsp tomato, chopped
• 2 tsp vinegar
• 2 tsp coriander leaves, chopped
• 0.33 tsp paprika
• 0.25 tsp sugar
• 1 tbsp onion, minced
• Pinch of salt
• Pinch of cumin

Ingredient Notes

Let’s talk ingredients for a sec! The lime juice is key here. It really tenderizes the chicken and adds that bright, zesty flavor. Don’t skimp on it! Chili powder gives a lovely warmth, and cumin is the backbone of that classic fajita taste.

Now, about those tortillas… you can use flour or corn tortillas, depending on your preference. Flour tortillas are more common in many parts of India and are a bit softer and more pliable. Corn tortillas have a slightly different flavor and texture – some people swear by them! It really comes down to what you like best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken strips with 1 tbsp oil, 4 tbsp lime juice, 1 tbsp chili powder, 1 tsp cumin, 0.5 tsp oregano, 2 minced garlic cloves, a pinch of salt, and a pinch of pepper. Give it a good mix, then pop it in the fridge for at least 30 minutes – or up to 2 hours for even more flavor.
2. Next, preheat your oven to 250°C (480°F). Once hot, grill the marinated chicken for 2-3 minutes per side, until it’s fully cooked through. Don’t throw away that leftover marinade! We’ll use it later.
3. While the chicken is grilling, heat the remaining 1 tbsp oil in a pan over medium heat. Add the sliced onions and sauté for about 5 minutes, until they start to soften. Then, add the sliced capsicum and red pepper, along with the reserved marinade. Cook for another 5 minutes, stirring occasionally, until the veggies are tender-crisp. Stir in 4 tbsp of fresh coriander at the very end.
4. Now, let’s make the mayo dip! In a small bowl, mix together 0.25 cup mayonnaise, 1 tbsp chopped tomato, 2 tsp vinegar, 2 tsp chopped coriander leaves, 0.33 tsp paprika, 0.25 tsp sugar, 1 tbsp minced onion, a pinch of salt, and a pinch of cumin. Give it a good stir and chill it in the fridge until you’re ready to serve.
5. Finally, it’s time to assemble! Warm your tortilla wraps. Layer them with shredded lettuce, the grilled chicken, the sautéed veggies, and a generous dollop of that delicious mayo dip. Feel free to add optional extras like guacamole or cheese. Roll them up tightly and enjoy!

Expert Tips

• Don’t overcrowd the pan when grilling the chicken. Work in batches if necessary to ensure even cooking.
• For extra flavor, you can add a pinch of smoked paprika to the marinade.
• If you don’t have fresh coriander, you can use dried coriander, but use about half the amount.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Fajita Adaptation: Swap the chicken for plant-based chicken strips or paneer. Marinate and cook them the same way. My friend, Priya, swears by using marinated and grilled halloumi!
• Gluten-Free Fajita Adaptation: Simply use gluten-free tortillas. There are some great options available these days.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper to the marinade. If you prefer milder flavors, reduce the amount of chili powder.
• Festival/Party Adaptation: This recipe scales up beautifully! Just multiply the ingredients by the number of people you’re serving. You can even set up a fajita bar with all the toppings and let everyone assemble their own.

Serving Suggestions

These fajitas are fantastic on their own, but they also pair well with a side of Mexican rice or a simple salad. A dollop of sour cream or a sprinkle of shredded cheese are always welcome additions too!

Storage Instructions

Leftover chicken and veggies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. The mayo dip should also be stored in the fridge and is best used within 2 days.

FAQs

1. What is the best way to prevent the chicken from drying out during grilling?

Marinating is key! The lime juice helps keep the chicken moist. Also, don’t overcook it – aim for an internal temperature of 74°C (165°F).

2. Can I marinate the chicken overnight for a more intense flavor?

Absolutely! Marinating overnight will definitely give you a more flavorful result. Just make sure to store it in the fridge.

3. What are some good alternatives to mayonnaise in the dip?

You can use Greek yogurt or sour cream instead of mayonnaise. They’ll give you a similar creamy texture with a slightly different flavor.

4. Can I use different colored bell peppers for a more vibrant fajita?

Definitely! Yellow, orange, and purple bell peppers will add a beautiful pop of color to your fajitas.

5. How can I make the fajita filling ahead of time?

You can marinate the chicken and chop the veggies a day in advance. Store them separately in the fridge and cook them just before serving.