Best Lime Chicken Fajitas Recipes

CHILI-LIME CHICKEN FAJITAS

Steps:

• In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS

Steps:

• MARINATE CHICKEN FOR 30 MINUTES.
• Mix lime juice and minced garlic in 2-quart Ziploc bag.
• Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
• STIRFRY.
• Heat olive oil in heavy frying pan over medium-high heat.
• Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
• Remove chicken to plate and keep warm.
• Drain excess liquid from skillet, if necessary.
• Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
• Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
• Add chicken back to frying pan and stirfry 1-2 minutes.
• ASSEMBLE BURRITOS.
• Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
• Fold bottom of tortilla and roll up sides.
• Serve with salsa, if desired.
• Serves 2 hearty appetites, or 4 dainty portions.

GARLIC ONION CHICKEN FAJITAS WITH LIME

Steps:

• Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
• Remove chicken from marinade and shake off excess; discard remaining marinade.
• Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas.

GRILLED TEQUILA-LIME CHICKEN FAJITAS

Steps:

• Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
• Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
• Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Slice cooked chicken; serve alongside skewers.

CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS

Steps:

• Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
• Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
• Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
• Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

CHICKEN FAJITAS WITH CRUNCHY LIME CABBAGE AND AVOCADO

Steps:

• Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
• Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
• Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
• Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

LIME CHICKEN FAJITAS

Steps:

• Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.

CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS

Steps:

• Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
• Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
• Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
• Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.

RECIPE INSPIRATIONS GARLIC LIME CHICKEN FAJITAS

Steps:

• Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
• Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

CINNAMON AND LIME CHICKEN FAJITAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
• Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
• Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
• Serve the chicken and potatoes in warmed tortillas.

GRILLED CHIPOTLE CHICKEN FAJITAS W/COOL LIME SAUCE

Steps:

• Prepare your marinade for chicken and then place chicken in the marinade and cover with a lid; then refrigerate for at least an hour. We usually marinate for 4 to 6 hrs. Cook up 4 - 8 slices of crisp bacon. Set aside.
• Prepare you lime sauce. Mix all the ingredients together.
• Remove your fajitas from refrigerator. Drain and then place chicken in a bowl with the mixed chipotle sauce, cumin, coriander and salt. Coat the chicken as best as possible. Now, grill your chicken. If sliced fairly thin it should only take 6-8 minutes for chicken to be done. (Don't overcook or they will be dry.)
• Assemble as you wish.
• This is the tortilla shells that I used and they are high in fiber and low carb and still very tasty. Got them at WalMart's.

CILANTRO LIME SAUCE FOR CHICKEN FAJITAS AND WRAPS

Steps:

• 1. Combine all ingredients, with the exception of the onion and cilantro in a mini food processor.
• 2. Pulse until mixture is creamy, then add the cilantro and green onions. Continue pulsing until mixture has a creamy texture.
• 3. Use as a dipping sauce for grilled chicken. You can also use this sauce as a base for leftover grilled chicken/veggie wraps.

RECIPE INSPIRATIONS GARLIC LIME CHICKEN FAJITAS RECIPE

Steps:

• Mix juices, oil, all of the Spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
• Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

RECIPE INSPIRATIONS GARLIC LIME CHICKEN FAJITAS NEW RECIPE

Steps:

• Mix juice, oil, salt and all of the Spices in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Heat large skillet on medium-high heat. Add chicken and marinade; cook and stir 5 minutes. Add bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are tender-crisp and chicken is cooked through.
• Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

INSTANT POT TEQUILA AND LIME CHICKEN FAJITAS SOUS VIDE RECIPE

Steps:

• Preheat your Instant Pot Ultra or immersion circulator to 165F.
• To make the chicken, combine all spices, olive oil, tequila, honey, and lime juice in a small bowl. Pour this mixture into a Sous vide bag.
• Add the chicken, turning it in the bag several times to thoroughly coat.
• Add the cilantro and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
• For the peppers and onion, slice the peppers into strips.
• Halve the onion, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
• Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal -vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
• Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.
• Just before done, preheat your broiler.
• Once finished, carefully remove both bags and pat dry.
• Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the chicken.
• Remove the chicken, discard the cilantro, and place next to the veggies.
• Broil for approximately 2-4 minutes or until just starting to brown and char, turn the chicken, mix the veggies with tongs, and broil for another couple minutes.
• Transfer the chicken to a cutting board, then slice thinly against the grain.

GARLIC LIME CHICKEN (FAJITAS)

Steps:

• 1) mix all juices and spices reserve 1/4c 2) marinade w/ chicken in frig for at least 1/2 hr 3) cook chicken in oil until browned 4) remove ( unless breasts) chicken from pan and add peppers and onion and reserve juices 5 mins till tender 5) return chicken and cook until done