Chicken Fajitas

We enjoy “Tex-Mex” and “Chipotle” is our favorite “Mexican” food place. I tried “Tex-Mex” for the first time in the States about 11 years ago. It’s surprising that there aren’t many Mexican restaurants in India, considering how similar the cuisines are in their use of  beans, rice, cumin, and cilantro. In fact I often find my self using tortillas instead of “rotis” to serve with chicken curry or kebabs.

This recipe is adapted from “Williams-Sonoma” stir fry cook book. I make a vegetarian version of this too, using mushrooms instead of chicken. I usually have all the ingredients in my fridge or pantry and best of all everyone at home loves it. 


  • 3 tablespoons olive oil or vegetable oil
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 red onion, thinly sliced
  • 1 red bell pepper (capsicum), seeded, deribbed and thinly sliced
  • 2 fresh jalapeno chili peppers, seeded and minced (In the past instead of  fresh jalapeno , I have used the jalapeno from the jar about 4 -5, it adds a nice tangy flavor).
  • 4  cloves garlic minced
  • 1 tomato, peeled and diced
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 2 to 3 tablespoons of finely chopped cilantro
  • salt and pepper to taste

For serving:

Warm flour or corn tortillas

1 cup Sour cream

1 cup salsa

1 avocado- halved, pitted, peeled and diced


In a wok or frying pan over medium -high heat, warm 2 tablespoons of the oil, swirling to coat the bottom and the sides of the pan. When the oil is hot, add the chicken strips and stir and toss every 15-20 seconds until lightly brown and just cooked through, 3-4 minutes.

Be sure to distribute the chicken evenly n the pan so it comes into maximum contact with the heat and cooks evenly. Transfer to a dish and set aside.

Add the remaining 1 tablespoon oil to the pan, again swirling to coat the pan. Add the onion and stir and toss for 1 minute.

Add the bell pepper and jalapenos and stir and toss every 15-20 seconds until the onion has softened, 4-6 minutes.

Add the garlic and tomato and stir and toss for 1 minute longer. add the lime juice, cumin, the 2 tablespoons chopped cilantro and the reserved chicken. Bring to a boil and cook for 1 minute. Add salt and pepper to taste.

Transfer to a serving bowl and garnish with cilantro leaves. Serve immediately with a basket of warmed tortillas and small bowls of sour cream, salsa and avocado on the side. Enjoy!

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