Chicken Fajita Recipe

This flavourful fajita is a zesty marinade. The creamy avocados finishes this meal beautifully. So goooood!


  • 1 Tbsp. minced lime zest
  • ¼ cup fresh lime juice
  • 4 Tbsp. olive oil, divided
  • 3 Tbsp. minced fresh cilantro
  • 2 Tbsp. adobo sauce
  • 1 Tbsp. minced fresh garlic
  • 1 chipotle in adobo sauce, minced
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 tsp each of ground cumin, ground coriander, dried oregano, and kosher salt
  • Add extra seasoning as preferred.



  • 1 each small red and yellow bell peppers, cut into strips (3 cups)
  • 1 small red onion, sliced (1 ½ cups)
  • 8 flour or corn tortillas (6-inch), warmed
  • 1 avocado, diced
  • ½ cup crumbled Cotija



  1. Combine zest, lime juice, 2 Tbsp. oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano, and salt in a shallow bowl and set aside for the marinade. Add chicken, cover, and refrigerate, tossing occasionally, 30 minutes.
  2. Heat remaining 2 Tbsp. oil in a skillet over medium-high until shimmering. Add bell peppers and onion and cook, stirring, until softened, 4–5 minutes; transfer to a plate and tent with foil.
  3. Add chicken and marinade in same skillet. Cook over medium-high heat until chicken is cooked through and marinade is reduced, 5–6 minutes.
  4. Divide chicken among tortillas and top with bell peppers, onion, avocado, and Cotija.
  5. This should make about 8 tacos and will take approximately 15 mins to prepare. Enjoy!!!