Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Chicken Fajitas with Perfectly Seasoned Peppers and Onions

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Meat (Fleishig)

Chicken fajitas are seasoned chicken strips seared with charred peppers and onions, served sizzling in warm tortillas with salsa, guacamole, cilantro and lime.

Cook Each Component Separately

Marinate the chicken in the spices and lime juice for up to 4 hours. Sear it in a very hot cast iron skillet in batches until charred at the edges, then set it aside. Cook the peppers and onions in the same pan until softened with some color. Combine just before serving.

Kosher Notes

This is a meat (fleishig) recipe, so serve without cheese or sour cream. Guacamole and salsa add plenty of richness and flavor. Check that your tortillas are pareve.

Leftovers

Leftover filling keeps for 3 days; reheat in a skillet. Add jalapeños for heat.

Easy Kosher Chicken Fajitas with Perfectly Seasoned Peppers and Onions
These kosher chicken fajitas deliver restaurant-quality flavor with a simple 15-minute marinade and perfectly seared chicken and vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts sliced into strips
  • 3 tbsp olive oil divided
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice
For the Vegetables
  • 2 large bell peppers any color, sliced into strips
  • 1 large yellow onion sliced
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
For Serving
  • 8 small flour tortillas warmed
  • 1 cup salsa
  • 1 cup guacamole
  • 1/4 cup fresh cilantro chopped
  • 1 lime lime wedges for serving

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Method
 

Prepare the Chicken
  1. In a large bowl, combine chicken strips with 2 tablespoons olive oil, cumin, chili powder, paprika, garlic powder, salt, pepper, and lime juice. Toss until chicken is evenly coated. Let marinate for 15 minutes at room temperature.
Cook the Fajitas
  1. Heat a large cast iron skillet or heavy pan over medium-high heat. Add the remaining 1 tablespoon olive oil for the chicken.
  2. Add marinated chicken strips to the hot pan in a single layer. Don't overcrowd the pan. Cook for 4-5 minutes without stirring, until golden brown on one side. Flip and cook another 3-4 minutes until chicken is cooked through and internal temperature reaches 165°F. Transfer to a plate and cover to keep warm.
  3. Add 2 tablespoons olive oil to the same pan. Add sliced onions and cook for 2-3 minutes until they start to soften.
  4. Add bell pepper strips, salt, and garlic powder. Cook for 4-5 minutes, stirring occasionally, until peppers are tender-crisp and onions are golden.
  5. Return chicken to the pan and toss everything together. Cook for 1 minute to heat through.
Serve
  1. Warm tortillas in a dry skillet or microwave until soft and pliable.
  2. Serve fajita mixture immediately with warm tortillas, salsa, guacamole, fresh cilantro, and lime wedges. Let everyone build their own fajitas.

Notes

The chicken can be marinated up to 4 hours in advance for deeper flavor. Store leftover fajita filling in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of oil. For extra heat, add sliced jalapeños with the peppers. If you don't have a cast iron skillet, any heavy-bottomed pan works well.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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