Gluten Free Poblano-Lime Chicken Fajitas

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Gluten Free Poblano-Lime Chicken Fajitas

Smoky, citrus-forward, and loaded with color, these fajitas deliver everything you want from a sizzling skillet dinner — charred peppers, juicy chicken, and that irresistible caramelized edge that only comes from a screaming-hot cast iron. The marinade does serious work here, combining fresh lime juice, cumin, smoked paprika, and chili powder to build deep, layered flavor before the chicken ever hits the pan. Fajitas can be a minefield when eating out or grabbing a kit at the store, since hidden gluten tends to sneak into spice blends, marinades, and flour tortillas — but every ingredient in this recipe is naturally gluten-free or explicitly swapped to keep things safe. The whole dish comes together in one skillet, which means less cleanup and more time enjoying dinner. Poblano peppers bring a mild, earthy heat that plays beautifully against the sweet red and yellow bell peppers, so the vegetable situation is anything but an afterthought. Warming the gluten-free tortillas over an open flame gives them just enough char to feel like the real deal. This makes four generous servings, so it's just as good for a weeknight family dinner as it is for a casual weekend spread with all the toppings laid out.

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Ingredients

4 servings

For the marinade

¼ cup fresh lime juice (from about 2 limes)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Pompeii 100% Lime Juice
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3 tbsp olive oil, divided
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the fajitas

1 ½ lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
2 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
1 red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
1 yellow bell pepper, stemmed, seeded, and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-rings

For serving

8 gluten free tortillas (6-inch)
1 lime, cut into wedges
¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)

Instructions

1
In a large zip-top bag or shallow dish, whisk together the lime juice, 2 tablespoons of the olive oil, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Add the chicken strips, seal or cover, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
Remove the chicken from the marinade and discard the used marinade. Pat the chicken strips lightly with paper towels to remove excess liquid.

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