Directions:
Marinate the Chicken:
In a large bowl, whisk together the lime juice, olive oil, minced garlic, chili powder, ground cumin, paprika, salt, and pepper. Add the sliced chicken to the bowl, ensuring each piece is well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Vegetables:
Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of olive oil, then add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender and slightly charred, about 6-8 minutes. Remove the vegetables from the skillet and set aside.
Cook the Chicken:
In the same skillet, add another tablespoon of olive oil. Remove the chicken from the marinade, letting any excess drip off. Cook the chicken slices in batches if necessary, until they are fully cooked and slightly charred on the edges, about 5-6 minutes per batch. Return all the cooked chicken to the skillet.
Combine Chicken and Vegetables:
Add the cooked vegetables back into the skillet with the chicken. Stir everything together and cook for an additional 2-3 minutes to allow the flavors to meld.
Warm the Tortillas:
Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side, or wrap them in foil and warm them in the oven at 350°F (175°C) for about 10 minutes.
Assemble the Fajitas:
Spoon a generous amount of the chicken and vegetable mixture down the center of each warmed tortilla. Add your desired toppings, such as avocado, sour cream, shredded cheese, cilantro, lime wedges, and salsa.
Serve:
Fold the tortillas over the filling and serve immediately. Enjoy your homemade Mexican Chicken Fajitas wrapped in a tortilla with your favorite sides and toppings.
Feel free to customize your fajitas with different vegetables or toppings according to your preference. Enjoy your meal!