Best 3 Tex Mex Chicken Fajitas With Peppers And Onions Recipes

Calling all Tex-Mex enthusiasts! Get ready to embark on a culinary journey with our tantalizing Tex-Mex Chicken Fajitas with Peppers and Onions recipe. This dish is a vibrant fusion of Mexican and American flavors, featuring tender chicken, crisp bell peppers, and succulent onions, all sizzling on a hot skillet. The zesty marinade, made with a blend of chili powder, cumin, paprika, and garlic, infuses the chicken with a delectable smokiness that will tantalize your taste buds. Served with warm tortillas, tangy salsa, creamy guacamole, and a dollop of sour cream, these fajitas offer a customizable dining experience that caters to every palate. From the moment you take your first bite, you'll be transported to a lively fiesta, where the flavors dance on your tongue and the aroma fills the air. So, fire up your skillet, gather your ingredients, and prepare to relish this Tex-Mex delight that promises an explosion of flavors in every bite. Additionally, the article features variations for vegetarians, those seeking a spicy kick, and a delightful shrimp fajita recipe, ensuring that everyone can find their perfect fajita match.

Here are our top 3 tried and tested recipes!

TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS

Tex-Mex Steak Fajitas with Peppers and Onions image

Skirt steak ? a favorite for fajitas ? gets seasoned with a Tex-Mex inspired spice rub and grilled until juicy. It?s paired with charred peppers and onions for a hearty fajita filling.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

Steps:

For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.

TEX-MEX CHICKEN FAJITAS

Tex-Mex Chicken Fajitas image

I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate.

Provided by Bev I Am

Categories Chicken

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup beer
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon hot sauce
3 cloves garlic, minced
1 sweet onion, cut into 1/2 inch-thick slices
1 green bell pepper, halved
6 boneless skinless chicken breast halves
flour tortilla
salsa
sour cream
shredded cheese
chopped avocado

Steps:

Whisk together first 7 ingredients until well blended.
Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
Seal, turning to coat.
Chill 1 hour.
Place chicken in remaining zip-top bag; add remaining beer mixture.
Seal, turning to coat.
Chill 1 hour, turning once.
Drain chicken, discarding marinade.
Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
Grill bell pepper 5 minutes.
Cut chicken into thin slices, and cut bell pepper into thin strips.
Serve chicken, onion, and bell pepper with flour tortillas.
Serve with desired toppings.
*1(1 1/2-pound) package flank steak may be substituted for chicken.
Marinate 4 hours.
Grill flank steak 10 minutes on each side.

Nutrition Facts : Calories 225.2, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 1553.5, Carbohydrate 9.1, Fiber 0.9, Sugar 3.1, Protein 30.4

TEX-MEX ONE-PAN CHICKEN FAJITAS

Tex-Mex One-Pan Chicken Fajitas image

Try your hand at our Tex-Mex One-Pan Chicken Fajitas. These simple and scrumptious Tex-Mex One-Pan Chicken Fajitas will be your new weeknight go-to.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. boneless skinless chicken breasts, cut into thin strips
1-1/2 cups mixed red and yellow pepper strips
1/2 cup slivered onions
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. (1/2 of 1.4-oz. pkg.) TACO BELL® Fajita Seasoning Mix
8 flour tortillas (6 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro

Steps:

Combine chicken, peppers and onions in shallow dish. Whisk dressing and seasoning mix until blended; pour over chicken mixture. Stir to evenly coat chicken and vegetables with dressing mixture. Refrigerate 20 min.
Heat oven to 400°F. Spray rimmed baking sheet with cooking spray. Drain chicken mixture. Spread chicken and vegetables onto prepared baking sheet. Bake 10 min. Meanwhile, wrap tortillas in foil.
Spoon chicken and vegetables to one side of baking sheet; place tortillas on other side of baking sheet. Bake 10 min. or until chicken is done and tortillas are heated through.
Serve tortillas topped with chicken mixture, cheese and cilantro.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 980 mg, Carbohydrate 32 g, Fiber 5 g, Sugar 7 g, Protein 29 g

Tips:

Use fresh ingredients. Fresh vegetables, herbs, and spices will give your fajitas the best flavor.
Marinate the chicken. Marinating the chicken in a flavorful mixture of spices and oil will help it stay moist and tender while cooking.
Cook the chicken over high heat. This will help to create a slightly charred exterior and a juicy interior.
Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly and will be more likely to steam rather than sear.
Cook the vegetables separately from the chicken. This will help to prevent the vegetables from getting overcooked.
Serve the fajitas immediately. Fajitas are best served hot, so make sure to have all of your toppings ready before you start cooking.

Conclusion:

Tex-Mex chicken fajitas are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. With a few simple ingredients and a little bit of preparation, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give Tex-Mex chicken fajitas a try!