Tex-Mex Chicken Fajita


Tex-Mex Chicken Fajita

This is one of my favorite recipes since we’re living in the USA.

It takes some effort to prepare everything, but the result is so delicious that I’m willing to take it upon myself!

Mexican, Texan and a little bit more

Actually, I always thought fajita is a Mexican dish and a real Mexican fajita needs a salad.

Until my friend enlightened me in and said: “Oh no, Fajita is Tex-Mex and salad doesn’t belong in there, it has nothing to do with Mexican food.”

I found out that Fajita is actually a dish of Tex-Mex cuisine (a blending of Texan cowboy and Mexican panchero food),
which in its original version consists of grilled and then chopped beef. It is served together with strips of green chili on a wheat tortilla.

You never stop learning, but I still like to eat fajita with salad, it brings something fresh and crunchy into play.

I always think to myself, what tastes good is allowed ;-)

Expert Tip

To achieve the best taste and to get the meat really tender, it should be marinated in the refrigerator for about 4 hours.

Chicken Fajita Seasoning - Jennifer Vahlbruch
Chicken Fajita - Jennifer Vahlbruch
Chicken Fajita - Jennifer Vahlbruch
Picco De Gallo - Jennifer Vahlbruch
Guacamole - Jennifer Vahlbruch
Chicken Fajita - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your Tex-Mex chicken fajita.

Chicken Fajita - Ingredients - Jennifer Vahlbruch
Chicken Fajitas - Jennifer Vahlbruch

Chicken Fajita

Yield: 4 Servings
Prep Time: 50 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 5 hours

This appetizing recipe has been on my weekly menu since I first tried it. One of the best dishes out there!


  • 10.5 ounces (300 grams) chicken breast, sliced into narrow strips
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons Chicken Fajita Seasoning *
  • 1 Recipe Pico de Gallo **
  • 3.5 ounces (100 grams) red bell peppers, sliced (about 1/2 red pepper)
  • 3 ounces (80 grams) onions, sliced (about 1/2 onion)
  • 5.3 ounces (150 grams) zucchini, sliced and then cut in halves (about 1 medium-sized)
  • 3.5 ounces (100 grams) mushrooms (Champignons), sliced (about 5)
  • 3.5 ounces (100 grams) lettuce, sliced ***
  • Salt and Pepper for taste
  • 1 Recipe Guacamole Dip ****
  • 4 Tortillas (10 inches / 25 cm)


  1. In a medium bowl, combine 2 tablespoons of each olive oil, lemon juice and Chicken Fajita Seasoning. Add the chicken strips and stir well so that they are all coated with the marinade. Put the covered bowl in the fridge and let the chicken marinate for at least half an hour, better 1 - 4 hours.
  2. Prepare the Pico de Gallo according to my instructions. Let the Pico de Gallo marinate for at least 15 minutes, better several hours in the refrigerator.
  3. Cut the vegetables and put them aside. Put the sliced lettuce in an extra bowl and store it in the fridge.
  4. Prepare the Guacamole Dip according to my recipe and put it covered in the refrigerator until use.
  5. Preheat a large cast-iron ***** with 1 tablespoon of olive oil and fry the chicken for about 3-4 minutes at high to medium heat.
  6. Add the vegetables and cook with the meat over medium heat for about 6-7 minutes until the vegetables have a tender-crisp texture or to your liking. Season with salt and pepper to your own taste.
  7. Warm up the tortillas and fill them with all your fajita filling within the centre. I do it this way: First, Guacamole Dip as a base, then lettuce, Pico de Gallo and finally the chicken and veggie fajita mixture.
  8. Fold in half or gently fold over one side of your tortilla into the middle fold over the other side of the tortilla into the middle.


* See my recipe for Chicken Fajita Seasoning

** See my recipe for Pico de Gallo

*** I prefer roman lettuce or iceberg lettuce

**** See my recipe for Guacamole Dip

***** If you don’t own a cast iron, you can also use a nonstick pan

Nutrition Information:
Serving Size: 4
Amount Per Serving: Calories: 492Total Fat: 24gSaturated Fat: 4.2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 56mgSodium: 1121mgCarbohydrates: 46gFiber: 8.5gSugar: 6.7gProtein: 25g

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Make a perfect Tex-Mex Chicken Fajita

There is nothing in the recipe you have to pay attention to. It’s so easy!


Find answers to the most common questions

What toppings go on tortillas?

There are so many options, everyone can use whatever they want.

My favorites include guacamole and pico de gallo but you can also use salsa, shredded cheese or just sour cream and if you like a spicy, hot sauce.

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Enjoy an original Aztec dip with your tacos, fajitas or appetizers.

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