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These easy chicken fajitas with tomatillo guacamole are great for a weeknight dinner dilemma. Perfectly seasoned chicken and sautéed bell peppers and onions are served inside a flour tortilla topped with homemade tomatillo guacamole, sliced radishes and Cotija cheese. These fajitas come together in less than an hour and can be prepped ahead of time. Serve with a Strawberry Margarita for the best meal!
Tacos and fajitas are summer staples! Everything from Jackfruit Tinga Tacos to Double Decker Tacos and even these Chicken Taquitos are classic summer choices. They are not only quick and easy to make but they can feed a crowd too! Piled high with your favorite toppings and served with a cold Watermelon Margarita I can’t think of a better Mexican-inspired lunch or dinner!
Ingredients You’ll Need for Chicken Fajitas
- Chicken breast – Boneless and skinless. The meat won’t be dry or flavorless after marinating it with vinegar, citrus juice and spices for a couple of hours!
- Red wine vinegar and lime juice – These two ingredients will tenderize the chicken and give the overall dish a tangy flavor and nice brightness.
- Seasonings – Chile powder, ground cumin, cayenne pepper, and ground coriander. Classic chicken fajita seasonings, its warm and savory with just a kick of a spice.
- Tomatillos – Tomatillos are a staple in Mexican cuisines. For the guacamole, the tomatillos are charred under the broiler to mellow out their tartness and make them taste sweeter.
- Vegetables – Sliced red and green bell peppers and white onions are used for the fajitas. You’ll also need a jalapeño and a couple of avocados for the guacamole!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Chicken Fajitas:
- Marinate! To make the chicken fajita marinade just add the chicken to a zip-lock bag with the lime juice, olive oil, vinegar, and spices! If I’m going to have a busy day I like to do this in the morning so it’s ready to go for dinner.
- Prep the veggies. Just slice up the bell peppers and onions while the chicken marinates. I also like to prep this the morning of to make less work for dinner.
- Grill. When you’re ready to make the fajitas, just heat up a grill pan so it’s fairly hot and add everything at once to cook so all the flavors come together. Once the chicken is cooked through and the peppers are cooked the fajitas are ready!
Tips and Tricks
- Make fajita bowls! If you don’t have flour tortillas just serve the fajitas over rice with lettuce, sour cream, shredded cheese, and salsa.
- Eat leftovers in quesadillas! Add in plenty of Mexican-style cheese, canned black beans and salsa.
- Make ahead of time: Prepare everything the morning of, or even the day before. Don’t go wait any longer than the morning of when prepping the chicken because if it sits for too long in the marinade it might become tough.
Recipe FAQs
Fajitas consist of grilled/ pan seared meat- usually chicken or beef and sautéed onions and bell peppers. Serve them inside a warm flour tortilla topped with guacamole, salsa, sour cream and/or crumbled Cotija cheese.
Yes! Charring the tomatillos for a couple of minutes is a crucial step. Not only does it mellow out their natural acidic and tartness but it also gives them a wonderful smoky flavor and mild sweetness.
What to Serve with Chicken Fajitas
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For Tomatillo Guacamole:
To Make the Fajitas
In a sealable plastic bag, place the chicken, lime, 1 tablespoon of olive oil, vinegar, chile powder, salt, ground cumin, coriander; seal the bag and shake to toss. Transfer to the fridge to marinate for at least 2 hours, ideally overnight. To a medium skillet or cast iron skillet, heat a teaspoon of olive oil (you shouldn’t need much because the chicken has a bit of oil on it). When hot, add the chicken, sliced red bell pepper, green bell pepper and onion. Sauté until cooked, tossing everything together every so often, about 10 to 12 minutes. Give the chicken a taste and adjust the salt to taste.
To Make the Tomatillo Guacamole:
Preheat the broiler. To a quarter baking sheet or baking dish, add the white onion, jalapeño and tomatillos. Transfer it under the broiler for 10 to 12 minutes, turning everything at the 5 minute mark, until charred. Allow to cool for 5 minutes before handling. Core and chop up the tomatillos, jalapeño and onion. Transfer to a blender, along with 1/2 teaspoon of salt and pulse until smooth.
To a bowl, add the avocados and smash with a fork until nearly smooth. Add the tomatillo mixture and lime juice; mix until combined. Give it a taste and adjust salt according to taste.
Serving: 4g | Calories: 297kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 1057mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1478IU | Vitamin C: 99mg | Calcium: 42mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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- Make fajita bowls! If you don’t have flour tortillas just serve the fajitas over rice with lettuce, sour cream, shredded cheese, and salsa.
- Eat leftovers in quesadillas! Add in plenty of Mexican-style cheese, canned black beans and salsa.
- Make ahead of time: Prepare everything the morning of, or even the day before. Don’t go wait any longer than the morning of when prepping the chicken because if it sits for too long in the marinade it might become tough.
