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chicken lime fajitas

(1 rating)
Recipe by
Brian Blackley
Clarksville, TN

This is the result of a lot of experimentation, a new diet and a a grill pan which I've been forced to use thanks to snow (here in the South, some of us used to grill year round, but these last few winters have been tough). This combines a classic recipe for fajitas including peppers, onion and chicken, with a spicy lime marinade that you can make easily (in all likelihood) with some spices you have on hand. And a real measuring stick at my house is the kids. If they don't like it, I don't post it. One loves it; the other will eat it. That's endorsement enough around here for a 15- and a 9-year old.

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 45 Min
method Grill

Ingredients For chicken lime fajitas

  • 1 1/2 lb
    chicken tenderloins (preferred) or cut chicken breasts into strips
  • 1 lg
    red bell pepper (for a sweeter flavor) cut into strips. you can use green.
  • 1 lg
    onion cut into strips
  • 3 clove
    crushed fresh garlic
  • 1/2 c
    fresh squeezed orange juice (or juice of one orange)
  • 1/2 c
    fresh squeezed lime juice (or juice of two limes)
  • 2 clove
    crushed or minced garlic
  • 1/4 c
    olive oil
  • 1 tsp
    black pepper (coarse is best)
  • 1/8 c
    loosely packed freshly chopped cilantro or 1 tsp dried
  • 1/8 c
    loosely packed oregano freshly chopped or 1 tsp dry
  • 2 tsp
    ground cumin
  • 1/8 c
    finely chopped onion (borrow two to four slivers from onion above if needed)
  • 1 tsp
    sea salt or table salt
  • 1/2 c
    grated cheese (cheddar, monterrey jack, colby or colby jack)
  • 1 can
    black beans

How To Make chicken lime fajitas

  • 1
    Mix juice of orange and lime and add: garlic, olive oil, salt, pepper, cilantro, oregano, cumin, and finely chopped onion. Set aside and let flavors blend.
  • 2
    Take chicken (if using tenderloins, use whole for ease of handling) and add it to a sealable gallon bag with sliced onion and bell pepper. Pour in juice mixture and let marinate 1 hour or more.
  • 3
    Drain marinade from bag into sauce pan and heat to boiling.
  • 4
    Get grill to 400 degrees. If using a grill pan, set eye slightly above medium.
  • 5
    Wrap stacked tortillas in foil and put in oven preheated to 300 degrees on middle rack. Remove from oven after 20 minutes or decrease oven heat to 200 degrees to keep warm until dish is done.
  • 6
    Remove fajita pieces from bag and put in grill-safe cooking pan (with holes) or add directly to grill pan if cooking indoors.
  • 7
    Pour black beans (undrained) into small sauce pan and put on low heat. Cook until warm and simmering.
  • 8
    Stir/flip chicken, onions and peppers after cooking approximately 5 minutes. Repeat process until sear marks are even on both sides of chicken. Should take about 10 minutes (check temperature if unsure). Take care not to overcook.
  • 9
    Baste peppers, onions and chicken with cooked marinade. Cook 2-3 more minutes.
  • 10
    Spoon ingredients into warm tortillas.
  • 11
    Add cheese, black beans and optional garnishes like salsa, pico de gallo, guacamole and roasted whole kernel corn. Serve and enjoy.

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