How to make Fajitas
How to make Fajitas is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 20 min | Cook: 22 min | Total: 57 min
Cost: $14.78 total, $3.70 per serving
Ingredients
- 2 teaspoons Salt (regular iodized table salt)
- 0.5 teaspoons Chili Powder (adjust to heat preference)
- 0.5 teaspoons Black Pepper (freshly ground if possible)
- 2 teaspoons Ground Cumin (adds Cuban flavor)
- 2 teaspoons Paprika (sweet paprika)
- 3 pieces Bell Peppers (one yellow, one green, one red; cut into strips)
- 1 large Yellow Onion (peeled and sliced into strips)
- 8 pieces Chicken Tenders (cut into 3‑inch strips; can substitute breast or thigh strips)
- 3 cloves Garlic (minced)
- 3 tablespoons Olive Oil (extra virgin preferred; can increase to 4 tbsp)
- 8 pieces Flour Tortillas (soft, for serving)
- 1 whole Avocado (sliced for topping)
- 0.5 cup Sour Cream (for topping)
Instructions
Mix Spices
In a small bowl combine the salt, chili powder, black pepper, ground cumin, and paprika. Stir until evenly mixed.
Time: PT5M
Slice Peppers and Onion
Cut each bell pepper into long strips, removing seeds and white pith. Slice the yellow onion into similar strips.
Time: PT7M
Cut Chicken
Pat the chicken tenders dry and cut them into 3‑inch strips.
Time: PT3M
Combine Chicken, Veggies, Garlic, Oil, and Spices
In a large bowl (or a gallon‑size Ziploc bag) add the sliced peppers, onion, chicken strips, minced garlic, olive oil, and the spice mix. Toss thoroughly so everything is evenly coated.
Time: PT5M
Preheat Oven
Preheat the oven to 400°F (200°C).
Time: PT5M
Temperature: 400°F
Spread on Sheet Pan
Line the sheet pan with a silicone liner or parchment paper. Spread the chicken‑vegetable mixture in a single layer, avoiding overcrowding.
Time: PT3M
Bake Fajitas
Bake for 20‑25 minutes, stirring once halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are golden‑brown with a slight char.
Time: PT22M
Temperature: 400°F
Rest and Serve
Remove the pan, let the fajitas rest for 5 minutes. Warm the flour tortillas, then serve the chicken and veggies with sliced avocado and a dollop of sour cream.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Contains gluten, Contains dairy, High protein, Low sugar
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Salt: sea salt, kosher salt
- Instead of Chili Powder: cayenne pepper, chipotle powder
- Instead of Black Pepper: white pepper
- Instead of Ground Cumin: cumin seeds (toasted and ground)
- Instead of Paprika: smoked paprika
- Instead of Bell Peppers: any color bell peppers
- Instead of Yellow Onion: white onion
- Instead of Chicken Tenders: boneless skinless chicken breast, chicken thigh strips
- Instead of Garlic: garlic powder (½ tsp)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Flour Tortillas: corn tortillas (gluten‑free)
- Instead of Avocado: guacamole
- Instead of Sour Cream: Greek yogurt
Equipment Needed
- Small Bowl
- Large Bowl
- Cutting Board
- Chef's Knife
- Sheet Pan (13x17)
- Silicone Liner (optional)
- Oven
- Tongs
- Measuring Spoons
- Oven Mitts
Critical Steps — Do Not Skip
- Mix spices thoroughly
- Coat chicken and vegetables evenly with oil and spices
- Spread mixture in a single layer on the sheet pan
- Bake until internal temperature reaches 165°F
- Let the fajitas rest before serving
Chef Tips from the Video
- For extra char, broil for 2 minutes after baking
- Add a squeeze of fresh lime juice just before serving for brightness
- Use smoked paprika instead of sweet for a deeper flavor
Troubleshooting
Chicken is undercooked
Continue baking in 5‑minute increments until a meat thermometer reads 165°F or cut a piece to check there is no pink
Vegetables are soggy
Spread the ingredients thinner on the pan or increase oven temperature to 425°F for the final 5 minutes
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Not recommended; vegetables may become soggy
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare and season the chicken and vegetables up to step 4; store sealed in the fridge for up to 24 hours
- Pre‑measure the spice blend and keep it in a small jar for quick use
Frequently Asked Questions
What is the cultural significance and history of chicken fajitas in Mexican and Tex‑Mex cuisine?
Chicken fajitas originated in the ranch lands of northern Mexico where cattle workers would grill thin strips of meat with onions and peppers. The dish migrated to the United States and became a staple of Tex‑Mex cuisine, celebrated for its bold flavors and quick, communal style of eating.
What are the traditional regional variations of chicken fajitas in Mexican cuisine?
In Mexico, fajitas are often made with skirt or flank steak and served on corn tortillas with salsa, lime, and cilantro. In Texas, flour tortillas, chicken or shrimp, and toppings like sour cream and avocado became popular, creating the modern chicken fajita we know today.
How is chicken fajita traditionally served in Tex‑Mex restaurants?
Traditionally, the cooked chicken and vegetables are presented on a hot platter with warm flour tortillas, sliced avocado or guacamole, sour cream, shredded cheese, and lime wedges, allowing diners to assemble their own tacos at the table.
What occasions or celebrations is chicken fajita commonly associated with in Mexican and Tex‑Mex culture?
Chicken fajitas are a popular choice for family gatherings, weekend barbecues, and casual parties because they can be prepared quickly in one pan and served family‑style, making them ideal for celebrations and game‑day meals.
What authentic ingredients are essential for traditional chicken fajitas, and what are acceptable substitutes?
Key ingredients include thinly sliced chicken, bell peppers, onion, lime, and a simple spice blend of cumin, chili powder, and paprika. You can substitute chicken breast or thigh for tenders, use corn tortillas for a gluten‑free version, and replace fresh garlic with garlic powder if needed.
What other Tex‑Mex dishes pair well with chicken fajitas?
Serve chicken fajitas alongside Mexican rice, refried beans, fresh pico de gallo, guacamole, and a crisp margarita for a complete Tex‑Mex meal.
What are the most common mistakes to avoid when making chicken fajitas at home?
Common errors include overcrowding the sheet pan, which prevents browning; under‑seasoning the chicken; and not cooking the chicken to 165°F, which can leave it pink inside. Also, using too much oil can make the vegetables soggy.
Why does this chicken fajita recipe use a sheet pan instead of a traditional skillet?
A sheet pan spreads the ingredients over a larger surface, promoting even caramelization and allowing you to bake the entire dish hands‑free, which is especially helpful for busy home cooks.
Can I make the chicken fajitas ahead of time and how should I store them?
Yes. After baking, let the fajitas cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven before serving, and add fresh avocado and sour cream just before eating.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt, hosted by Matt Taylor, specializes in straightforward, home‑cooked recipes that focus on simple techniques, minimal equipment, and everyday ingredients for busy cooks.
How does the YouTube channel In The Kitchen With Matt's approach to Mexican cooking differ from other cooking channels?
Matt Taylor emphasizes one‑pan, low‑prep meals and often demonstrates how to adapt classic dishes with pantry staples, whereas many other channels focus on elaborate techniques or restaurant‑style plating.
Last updated: September 5, 2026
