Quick and easy chicken fajitas recipe, loaded with smoky flavors and cooked in one cast iron pot.
- 1.5 lb chicken tenderloin cut into strips
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1 small red onion sliced
- 1/3 c cilantro leaves
- 1 lime
- lime wedges for serving
- 1 c LA VICTORIA® Mango Habanero salsa
Fajita Spice Mix
- 1/4 c extra virgin olive oil
- 2 tbsp Mexican seasoning salt free
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp red pepper flakes
- 1 1/2 tsp sea salt + more to taste
In a mixing bowl combine together 2 tablespoons of the olive oil, Mexican seasonings, smoked paprika, cumin, garlic and onion powder, pepper flakes and seas salt. Mix well to combine. Add a little more olive oil if needed.
Add the chicken tenderloin strips to the bowl with the fajita seasoning mix and toss to coat well all over. Set aside to rest at room temperature for 15 minutes.
Meanwhile slice the bell peppers into strips. Add them to a bowl together with the sliced red onion. Drizzle with a lug of olive oil and a pinch of sea sat. Toss to combine.
Heat up a large cast iron fajita skillet on medium high flame. Add a tiny drizzle of olive oil to coat the bottom.
Using a pair of tongues transfer the bell pepper and onion mix to the hot skillet. Cook for a couple pf minutes until a few charred marks form.
Transfer the pepper and onion mix to a bowl and keep warm.
Carefully add the fajita seasoned chicken strips to the hot skillet and cook for a couple of minutes until nicely seared and cooked through. Work in batched if necessary.
Add the pepper and onion mix back to the pan with the chicken and carefully toss it together to combine in all the seasonings.
Squeeze the lime all over the top of your chicken fajitas and serve sizzling hot with the Mango habanero salsa on top.
Garnished with the fresh cilantro and extra lime wedges. Enjoy with tortillas or on top of rice.