Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

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Recipe Summary test

prep:
25 mins
cook:
10 mins
additional:
5 hrs
total:
5 hrs 35 mins
Servings:
4
Yield:
8 fajitas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Fajita Seasoning:

Directions

Instructions Checklist
  • Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.

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  • Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.

  • Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.

  • Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.

  • While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.

  • To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Cook's Note:

You can use a cast iron grill pan to cook the chicken, if preferred.

Nutrition Facts

560 calories; protein 42.4g; carbohydrates 43.9g; fat 23.3g; cholesterol 96.9mg; sodium 1099.1mg. Full Nutrition
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Reviews (4)

7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/17/2021
Made this last night for dinner - it was very good I will definitely make again. Although I did add more spice for our taste’s but great recipe, I could see making the spice mix the night before work then letting it marinate while I’m at work. I didn’t let mine come to a full hour room temperature (I was in a hurry) but it was still good. Also Rebecca (if that’s your real name) this is NOT the forum for your ridiculous advertising, there are plenty of sleazy sites/boards to advertise your nonsense on - Allrecipes is NOT it. Read More
(3)
Rating: 5 stars
05/20/2021
love it! Read More
(1)
Rating: 5 stars
08/17/2021
great! Make this a staple for rotation! I substituted cayenne pepper for ground red pepper. I used yellow bell peppers & sweet onion only because that's all I had. Net time I would add red peppers. make plenty of the onion/bells for the recipe. Also, marinade 4-6 hours. Saute the chicken in a skillet. Grilled would be a good choice! Loved using LaTorilla Factory Handmade Style Tortillas (yellow corn & wheat). Presented with a wired taco holder & served with sour cream. Read More
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Rating: 5 stars
05/06/2021
Delicious recipe! Will be making it again. Read More