Pescatarian Chicken Fajitas with Smoked Paprika
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, sliced into ½-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
For the vegetables
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 medium yellow onion, halved and sliced into ¼-inch half-rings
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 small flour tortillas, warmed
- sour cream, for serving (optional)
- guacamole or sliced avocado, for serving (optional)
- fresh salsa or pico de gallo, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together 2 tbsp olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, 1/2 tsp salt, black pepper, and lime juice until combined. Add the chicken strips and toss to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
- 2
Heat a large cast iron skillet over medium-high heat until very hot, about 2 minutes. Add 1 tbsp olive oil, then add the onion and bell peppers with 1/4 tsp salt. Cook, stirring occasionally, until the vegetables are softened and charred at the edges, about 6–8 minutes. Transfer to a plate and set aside.
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