Fusion

Chicken Fajita

Name: Chicken Fajita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 1 1/2 lb Chicken breasts, sliced into strips; 3 tbsp Lime juice; 2 tbsp Neutral oil; 3 Garlic cloves, minced; 1 tbsp Worcestershire sauce; 1 tsp Ground cumin; 2 tsp Chili powder; 1 tsp Salt; 3 Poblano or bell peppers, sliced; 1 large White onion, sliced; 12 Flour tortillas; 1/2 cup Crema; 2 limes Lime wedges

Strips of lime-and-cumin chicken seared hard in cast iron with blistered peppers and onions — the borderlands standard. Everything lands still sizzling in warm flour tortillas with crema and another squeeze of lime.

Time: 30 min
Heat
Yield: 12 tacos
Region: Norte

Ingredients

Chicken and marinade

Vegetables and to build

Per-100g nutrition (9 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Lime juice	—	0 g	0 g	6.7 g
Neutral oil	867	0 g	93.3 g	0 g
Garlic cloves, minced	100	0 g	0 g	20 g
Worcestershire sauce	77	0 g	0 g	19.2 g
Ground cumin	500	0 g	0 g	50 g
Chili powder	0	0 g	0 g	0 g
Salt	0	0 g	0 g	1330 g
Flour tortillas	294	5.9 g	5.9 g	52.9 g
Crema	212	1.8 g	15 g	15.9 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Toss the chicken strips with the lime juice, oil, garlic, Worcestershire, cumin, chili powder, and salt, and let them sit while a cast-iron skillet heats until smoking.
Char the peppers and onion in the dry skillet, tossing occasionally, until blistered but still crisp. Set aside.
Spread the chicken in a single layer and let it sear undisturbed before tossing until cooked through and browned at the edges.
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Return the vegetables to the pan, toss everything together, and deglaze with a last squeeze of lime.
Warm the flour tortillas directly over the flame or on a comal until puffed and speckled.
Serve the fajitas straight from the skillet into the tortillas with crema and lime wedges.