Garlic, lime juice, cumin, and salt make the perfect marinade for chicken. Once the protein is cooked through and the peppers and onion are tender, serve in a tortilla with your desired accompaniments—we love cilantro, cheese, salsa, and sour cream. 

Everyday Food, October 2004


Recipe Summary

30 mins
10 mins


Ingredient Checklist
Additions (optional)


Instructions Checklist
  • In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.

  • Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.

  • Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

Cook's Notes

The chicken can be replaced with 1 1/2 pounds flank steak, cooked in the skillet to your liking and thinly sliced.