Chicken Fajitas
Chicken Fajitas is a easy Mexican recipe that serves 4. 450 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $15.38 total, $3.85 per serving
Ingredients
- 1.5 lb Chicken Breast (boneless, skinless, sliced into thin strips)
- 3 tbsp Avocado Oil (divided: 2 tbsp for marinating, 1 tbsp for cooking)
- 1 tbsp Rice Wine Vinegar (adds acidity to the chicken marinade)
- 2 tbsp Fajita Seasoning (store‑bought blend of chili, cumin, garlic, etc.)
- 1 pinch Salt (for seasoning chicken and guacamole)
- 1 Red Bell Pepper (julienned)
- 1 Green Bell Pepper (julienned)
- 1 Yellow Onion (thinly sliced for peppers/onions mix and diced for guac)
- 2 Ripe Avocado (peeled, pitted, and mashed)
- 0.25 cup Red Onion (finely diced for guacamole)
- 1 Tomato (medium, seeded and diced for guacamole)
- 1 Jalapeño (seeded and minced for guacamole)
- 2 tbsp Cilantro (chopped, for guacamole)
- 2 Lime (juice of 2 limes; 1 for guac, 1 for finishing chicken and fajitas)
- 8 Flour Tortillas (6‑inch, warmed on open flame or skillet)
- 1 cup Shredded Mexican Blend Cheese (sprinkled on top of each fajita)
- 0.5 cup Mexican Crema (drizzled over assembled fajitas)
Instructions
Slice and Marinate Chicken
Trim any excess fat from the chicken breasts and slice into thin strips. In a mixing bowl combine 2 tbsp avocado oil, 1 tbsp rice wine vinegar, 2 tbsp fajita seasoning, and a pinch of salt. Add the chicken strips, toss to coat, and let sit while you prep the rest.
Time: PT5M
Prep Peppers and Onion
Core and julienne the red and green bell peppers. Thinly slice the yellow onion. Set aside in a bowl.
Time: PT4M
Make Guacamole
Halve, pit, and scoop the avocados into a bowl. Add 1/4 cup diced red onion, 1 diced tomato, 1 minced jalapeño, 2 tbsp chopped cilantro, juice of 1 lime, and a pinch of salt. Mash with a potato masher until chunky but combined.
Time: PT6M
Sear Chicken
Heat the large skillet over medium‑high heat and add 1 tbsp avocado oil. When the oil shimmers, add the marinated chicken strips in a single layer. Cook without moving for 2‑3 minutes, then stir‑toss until the chicken is browned and cooked through, about 5‑6 minutes total. Squeeze the juice of the second lime over the chicken and remove from heat.
Time: PT7M
Temperature: medium‑high heat
Sauté Peppers and Onions
In the small skillet, heat a splash of avocado oil over high heat. Add the sliced peppers and onion, season with a pinch of salt and pepper, and stir‑fry quickly for 3‑4 minutes until they are bright‑colored and slightly charred.
Time: PT4M
Temperature: high heat
Warm Tortillas
Place the flour tortillas directly over an open flame or in a dry skillet for 15‑20 seconds per side until pliable and lightly toasted.
Time: PT2M
Assemble Fajitas
Lay a warm tortilla on a plate, add a generous portion of chicken, top with sautéed peppers and onions, sprinkle shredded cheese, drizzle a spoonful of crema, and finish with a dollop of guacamole and an extra squeeze of lime.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 40g
- Fat
- 18g
- Fiber
- 6g
Dietary info: Contains gluten, Contains dairy, Can be made gluten‑free with corn tortillas, Can be made dairy‑free by omitting cheese and crema
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Chicken thighs
- Instead of Avocado Oil: Olive oil, vegetable oil
- Instead of Rice Wine Vinegar: Apple cider vinegar, white wine vinegar
- Instead of Fajita Seasoning: DIY mix of chili powder, cumin, paprika, garlic powder
- Instead of Salt: Kosher salt, sea salt
- Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
- Instead of Green Bell Pepper: red bell pepper, orange bell pepper
- Instead of Yellow Onion: white onion, sweet onion
- Instead of Ripe Avocado: guacamole from a store, mashed peas for a vegan version
- Instead of Red Onion: white onion
- Instead of Tomato: cherry tomatoes, halved
- Instead of Jalapeño: serrano pepper, green chili
- Instead of Cilantro: parsley
- Instead of Lime: lemon juice
- Instead of Flour Tortillas: corn tortillas (gluten‑free)
- Instead of Shredded Mexican Blend Cheese: cheddar, Monterey Jack
- Instead of Mexican Crema: sour cream
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Large Skillet
- Small Skillet
- Potato Masher
- Tongs
- Plate or Serving Board
Critical Steps — Do Not Skip
- Marinate chicken with oil, vinegar, and fajita seasoning
- Sear chicken to develop a good crust
- High‑heat sauté of peppers and onions for quick char
- Warm flour tortillas without drying them out
- Assemble fajitas while hot for best texture
Chef Tips from the Video
- Add a pinch of smoked paprika to the chicken marinade for extra depth.
- Finish the chicken with a splash of lime juice right before removing from the pan for bright flavor.
- Warm tortillas over an open flame for authentic char and flexibility.
Troubleshooting
Chicken turns out dry.
Do not overcook; sear quickly on high heat and remove when just cooked through. Marinating longer adds moisture.
Peppers and onions become soggy.
Cook on very high heat and avoid adding extra liquid; a dry, hot pan gives a quick char.
Guacamole browns.
Press a piece of plastic wrap directly onto the surface of the guac and store with extra lime juice to slow oxidation.
Storage
Refrigerator: Store cooked chicken, sautéed veggies, and guacamole separately in airtight containers for up to 3 days.
Freezer: Chicken strips can be frozen for up to 2 months; thaw before reheating. Do not freeze guacamole.
Room temperature: Flour tortillas can be kept in a sealed bag at room temperature for 2‑3 days.
Make-Ahead Tips
- Marinate the chicken up to 12 hours ahead and refrigerate.
- Prepare guacamole and store in an airtight container with a thin layer of lime juice on top to prevent browning.
- Slice peppers and onions and keep them in a sealed bag; they stay fresh for a day.
Frequently Asked Questions
What is the cultural significance and history of chicken fajitas in Mexican and Tex‑Mex cuisine?
Fajitas originated in the ranch lands of South Texas where cattle workers would grill skirt steak over open flames. Over time, the concept expanded to include chicken, shrimp, and vegetables, becoming a staple of Tex‑Mex street food and family gatherings.
What are the traditional regional variations of chicken fajitas in Mexican cuisine?
In northern Mexico, chicken fajitas are often served with simple lime wedges and fresh salsa, while in Tex‑Mex style they include sautéed bell peppers, onions, cheese, and crema, as shown in this recipe from Old's Cool Kevmo.
What occasions or celebrations are chicken fajitas traditionally associated with in Mexican and Tex‑Mex culture?
Fajitas are popular for casual gatherings, weekend barbecues, and celebrations like birthdays or Cinco de Mayo because they are quick to assemble and allow guests to customize their own plates.
What authentic traditional ingredients are used in chicken fajitas versus acceptable substitutes?
Traditional ingredients include skirt or flank steak, but chicken is a common modern substitute. Classic seasonings are lime, cumin, chili powder, and garlic; you can replace avocado oil with lard or vegetable oil if needed.
What other Mexican dishes pair well with chicken fajitas served by Old's Cool Kevmo?
Serve with Mexican rice, refried beans, a side of fresh pico de gallo, or a chilled margarita for a complete Tex‑Mex meal.
What are the most common mistakes to avoid when making chicken fajitas from Old's Cool Kevmo's recipe?
Common errors include overcooking the chicken, overcrowding the pan which steams the veggies instead of searing them, and letting the guacamole sit uncovered, which causes browning.
Why does this chicken fajitas recipe use rice wine vinegar in the chicken marinade instead of plain lemon juice?
Rice wine vinegar provides a mild acidity that brightens the chicken without adding a strong citrus flavor, allowing the lime added later to shine while keeping the meat tender.
Can I make the chicken fajitas ahead of time and how should I store them?
Yes, marinate the chicken up to 12 hours ahead, and keep cooked chicken, sautéed peppers, and guacamole in separate airtight containers in the refrigerator. Reheat the chicken and veggies briefly before assembling.
What texture and appearance should I look for when cooking the peppers and onions for chicken fajitas?
The peppers and onions should be bright‑colored, slightly charred on the edges, and still retain a bit of crunch. Over‑cooking will make them soggy and dull.
How do I know when the chicken is done cooking in Old's Cool Kevmo's fajita recipe?
The chicken strips should be opaque throughout, have a nice browned exterior, and reach an internal temperature of 165°F (74°C). A quick squeeze of lime at the end signals they are ready.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on casual, approachable home cooking tutorials, often featuring quick weeknight meals, comfort food twists, and practical kitchen hacks for college‑age audiences.
How does the YouTube channel Old's Cool Kevmo's approach to Mexican cooking differ from other Mexican cooking channels?
Old's Cool Kevmo emphasizes speed, minimal equipment, and relatable storytelling, delivering Mexican‑inspired dishes like these chicken fajitas with a laid‑back, college‑friendly vibe rather than formal, traditional techniques.
Last updated: August 28, 2026
