Spicy Lime Fajita Chicken Tacos

Fajita chicken tacos

Do you ever just feel like you don’t want to cook anything the few days before you go on a trip, even if it is a short one? Leaving a clean house before a trip was instilled in me at an early age and I never really appreciated it until I had my own house. I have realized that a lot of my anxiety is tied to the state of my house…okay the state of the most used areas of my house because my bedroom is a hot mess of clothes everywhere. As I way saying, usually the day before or even two days before a trip, I don’t like to cook because I have probably cleaned the kitchen and I really just don’t want to mess it up again. Enter this fajita chicken recipe.

I love a recipe that uses very few dishes/pots/pans and this one hit the nail on the head with only using one cast iron skillet. I ended up making this the day before we left for one of my best friend’s son’s first birthday because I thought, why not? It’s only one skillet and chances of leftovers are zilch. And I was right! One skillet to clean and my kitchen was still intact. This spicy fajita chicken and vegetables with a hint of lime went over so well in my family that I have added it to our go-to weeknight recipes. This could also go well for a party, because who doesn’t love tacos and choosing their own toppings? AND it’s easy to make. If you want to go for a lower carb version, use lettuce wraps instead of tortillas.

Fajita chicken Fajita vegetables Fajita chicken tacos

Fajita Chicken Tacos
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 tacos
  • 1 pound chicken breast tenders
  • 2 tablespoons olive oil separated
  • 1 red bell pepper sliced into thin strips
  • 1 orange pepper sliced into thin strips
  • 1/2 red onion thinly sliced
  • 1 packet Old El Paso taco seasoning low sodium (or homemade taco seasoning)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 lime 1 halved, 1 sliced into wedges
  • Salt to taste
  • 8 La Banderita fajita tortillas
  • Jalapeños
  • Sour Cream
  • Taco Sauce
  • Pico de Gallo
  • Avocado slices
  1. Combine 1 packet of taco seasoning with 1 tablespoon of olive oil. Place chicken tenders in a gallon size plastic bag, pour marinade in, and shake to coat. Place in refrigerator at least 30 minutes prior to cooking.
  2. In a large cast iron skillet, heat 1 tablespoon of oil over medium heat, add onions and peppers. Toss with cumin and chili powder (you can also add a pinch of cayenne pepper for some heat). Sauté until softened (about 5 minutes), place in a serving dish, cover, and set aside.
  3. Using the same skillet, heat 1 teaspoon of oil, and add the chicken. Cook for 2-3 minutes on each side or until the chicken is no longer pink on the inside.
  4. Add peppers back into skillet and squeeze half a lime over the fajita mixture. Cook for about 1 minute, remove from heat, and serve immediately in a flour tortilla or, for a low carb option, a lettuce wrap. Add your favorite toppings and enjoy.
  5. Source: Recipe Runner
Recipe Notes

Source: Recipe Runne



  1. Aly

    Mmm, sounds delish! And, I agree, I always do a full cleaning of the house before a trip.
    I don’t like it at the time… but, sure makes a difference when you get home!

  2. val

    These look so good! Simple and flavorful

  3. Angela Amores

    This recipe looks delicious!!

  4. Amber Battishill

    YummY! These look so good! I think I just figured out what I’m making for Cinco De Mayo this week! 😉

    1. Katie

      I hope you love them!

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