Ingredients
Scale
- 1 lb chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small tortillas
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken strips, season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside.
- Add remaining olive oil, bell peppers, and onions to the skillet. Sauté until tender and slightly caramelized, about 5 minutes.
- Return chicken to the skillet and toss to combine. Warm tortillas separately.
- Serve fajilla mixture in tortillas with desired toppings.
Notes
- Adjust spice level with more chili powder or hot sauce if preferred.
- Serve with lime wedges and fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 fajita filled tortilla
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg