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Introduction
Fajitas, a Tex-Mex classic that originated in the 1930s among Mexican vaqueros (cowboys) in Texas, has evolved from humble beginnings as a ranch hand's meal to a beloved restaurant favorite. While traditionally grilled over an open flame, this modern air fryer version revolutionizes the classic dish by maintaining its signature smoky char and satisfying texture while significantly reducing the oil content. This preparation method, born from the recent health-conscious cooking movement, proves that contemporary kitchen technology can honor traditional flavors while adapting to today's wellness-focused lifestyles.
Ingredients
• 1.5 pounds boneless, skinless chicken breasts, sliced into 1/4-inch strips
• 3 bell peppers (1 red, 1 yellow, 1 green), sliced into 1/4-inch strips
• 1 large white onion, sliced into 1/4-inch strips
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lime, cut into wedges for serving
• 8-12 flour tortillas (8-inch size), warmed
Step 1:
In a large bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to make the fajita seasoning.
Step 2:
Add sliced chicken to the bowl and toss with 1 tablespoon olive oil and the seasoning mixture until evenly coated.
Step 3:
In a separate bowl, toss sliced peppers and onions with remaining olive oil.
Step 4:
Preheat air fryer to 380°F (193°C) for 3 minutes.
Step 5:
Add seasoned chicken to the air fryer basket in a single layer (work in batches if necessary). Cook for 8-10 minutes, shaking basket halfway through.
Step 6:
Remove chicken and add vegetables to the basket. Air fry for 6-8 minutes, shaking basket halfway through, until tender-crisp with slightly charred edges.
Step 7:
Return chicken to the basket with vegetables for 1-2 minutes to reheat and combine flavors.
Q: Can I make this without an air fryer?
A: Yes, use a cast-iron skillet or grill pan over medium-high heat, cooking chicken for 6-8 minutes and vegetables for 8-10 minutes.
Q: How do I prevent the chicken from drying out?
A: Don't overcook the chicken, and ensure pieces are cut uniformly. Using chicken thighs instead of breast meat can also help maintain moisture.
Q: Can I prep this ahead of time?
A: Yes, slice vegetables and chicken up to 24 hours in advance. Store separately in airtight containers in the refrigerator.
• Chicken thighs can be substituted for breast meat for more flavor and moisture.
• Any combination of bell pepper colors works well.
• Use corn tortillas for a gluten-free option.
• For best results, slice vegetables and chicken uniformly for even cooking.
• Pre-mixed fajita seasoning can replace individual spices (use 2 tablespoons).
• Look for chicken that hasn't been previously frozen for best texture.
Serve hot with warmed tortillas, lime wedges, and optional toppings like guacamole, sour cream, or fresh cilantro.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer at 350°F for 2-3 minutes.
While chicken is cooking, warm tortillas and prepare any additional toppings. This maximizes efficiency and ensures everything is ready at the same time.
- Slice chicken against the grain for maximum tenderness
- Don't overcrowd the air fryer basket to ensure proper browning
- Let chicken rest at room temperature for 10 minutes before cooking for even results
Try using shrimp instead of chicken (reduce cooking time to 5-6 minutes) or use portobello mushrooms for a vegetarian version
Serve with Mexican beer, margaritas, or agua fresca. Pair with Mexican rice and refried beans for a complete meal.
Year-round, especially good for summer entertaining
Contains wheat (flour tortillas). May contain soy depending on tortilla brand. Dairy-free without optional toppings. Gluten-free when made with corn tortillas.
