Tangy Chicken Fajita’s

Crazy busy weekend and it spilled over into Monday! I’m behind…way, way, behind! Last night we hosted a “salmon-que” (I’m making up words again) and Mars grilled up 11 pounds of amazing salmon and about 12 pounds of chicken! (I’m gonna post that Salmon recipe any day now! Any day! lol) We had a passel of people over and it was great fun!  However… I’m running behind on my blog schedule and Monday’s post is now Tuesday’s post! Who know’s it may be Thursday’s post? Sorry about that folks…life just happens!

This past weekend my “hankering” for Mexican food got the best of me and I decided to whip up some of my favorite Chicken Fajita’s.  The recipe is EASY and FULL of flavor! Love when you can put those two particular words together and end up with one fantastically yummy dish! This is that dish.

To go with my Fajita’s I made my fresh salsa and you can find that recipe here . Love that Fresh Salsa recipe with my Mexican Food plus I used it in my Guacamole… and I’m not having Fajita’s if I can’t have my “green’s” with it! (If ya know what I mean?) I don’t get people who don’t like Avocado! My husbands family had a 20 acre Avocado Ranch…Them hills were filled with “gold”! So, you could say we are avocado lovers!

Let’s make some Fajita’s! (You have to say it like I do…FaaaaaaaHeeeeeetaaaaa’s! Add a little accent…you got it!) Oh, and if you are going to make these right…you gotta have a little Barry White “Can’t get enough” playing! Come on…let’s dance and cook! (Yes! I actually dance and cook….now that the kids are gone and it’s not so embarrassing! Well…it might still be but, I don’t care! lol) 

Red and Yellow Peppers


Peppers! I only use “pretty colors” for my Fajita’s! There are several reason’s for this. One I’m a girl and I like pretty colors! Next, I’m not a huge fan of Green Bell Peppers! (Gasp!)  I do, however, love red, yellow, and orange peppers and …they have a wonderful mild flavor…and “pretty colors”. You are going to cut them in thin strips along with your onion.Fijita's Chicken Prep

Next you want to slice your boneless skinless chicken breast into thin strips. I cut thin strips and then cut those strips in half just so they are more “bite sized” you don’t have to though! You can leave them just like the picture above.

Fajita's Marinating

Place all those beautiful peppers and onions you’ve sliced, and the chicken, into a nice big bowl and pour the marinade over all of it, cover, and refrigerate 3-6 hours. (You could even leave it over night.) This is a good time to make your guacamole! Maybe do a little dancing!

Here’s a little secret to guacamole! Don’t worry about putting lemon juice or the avocado pit in there to keep it from turning brown. Mix up your Guacamole and place it in the bottom of an air tight container. Tear off a piece of plastic wrap and lay it on top of your guacamole. Press the plastic wrap down into the Guacamole all the way to the edge of your air tight container. Don’t leave any air bubbles or any way for ANY air to get to it. Then place the lid tight on top of your container and place in the refrigerator until ready to serve. When ready to serve remove the plastic wrap and stir it up a bit and you are good to go! You’ll have some slight discoloration but, not puke brown!

We have everything ready now to finish up these amazing fajita’s!

Grilling Fajita's and tortillas

You can make these in a skillet on top of the stove but, since it is a Bazillion Trillion degree’s right now there was NO way we were going to add any extra heat to my kitchen so “Mars” did his “grill thaaaang” that he is so good at! Plus, it’s a great way to make the neighbor’s jealous! lol

We have this handy dandy grill basket. So, after draining the excess marinade from the peppers and chicken we heated up the grill and the basket. When it was nice and hot, we placed the fajita’s into the basket and just kept turning and grilling till it was all done. Now, some of those peppers and onions are slippery little devils and they’ll make their escape into the flames! Look close…you’ll see our escapee’s!

Mars also heated our flour tortilla’s on the grill. Mars is really good at multi-tasking on the grill. He was flippin’ those tortilla’s to a perfect golden brown crispness and stirring fajita’s at the same time! He’s amazing like that! We LOVE tortilla’s done on the grill. I realize generally fajita’s are served with soft flour tortilla’s but, trust me on this one, we were both over the moon, with the crispy grilled tortilla’s!

Grilled Fajita's for dinner

When it’s all done a cookin’ you have a beautiful plate of Heavenly Yum! Ahhhhh! “Hi, heavenly yum!” Let’s get going… Time to fill those bad boy tortilla’s with all this goodness! (Seeing this…I can taste them all over again and they are SO good!)

Fajita's with guacamole

Add your favorite toppings! We love the fresh salsa, sour cream, cheese and some of that amazing Guacamole! Serve it up with some rice and beans or call it good as is! I love Mexican food so much! I could honestly eat it 5-6 times a week without any guilt whatsoever! Wanna join me?


Come on back this week. I’ve got some really fun posts coming up! Thanks for popping by and I’ll see ya soon!

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Tangy Chicken Fajita’s
Tangy Chicken Fajita’s
Norine Rogers

Tangy Chicken Fajita's have a different flavor from usual chicken fajita's. If desired serve with tortillas, salsa, cheese, gaucamole, sour cream, rice and beans. A super flavorful dish! Enjoy!

  • 1/2 cup olive oil
  • 1/2 cup distilled white vinegar
  • 1/2 cup fresh lime juice (you can substitute in 1/4 cup bottled lime juice)
  • 1 Tablespoon dry Italian-style salad dressing mix
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipolte pepper powder
  • 3 whole boneless, skinless chicken breast, sliced and cubed
  • 1 onion, sliced thin
  • 1 yellow pepper sliced thin
  • 1 red pepper sliced thin

  1. In a large glass bowl combine the oil, vinegar, lime juice, and seasonings. Mix together. Add chicken strips, onion, and peppers. Cover dish and refrigerate. Marinate 3-6 hours.
  2. In a large skillet, heat oil, Remove chicken, onion and bell pepper from marinade. Saute in oil until chicken is cooked through (juices run clear) and onion is translucent.
  3. You can cook the Fajita's in a basket on the grill.
  4. Serve with tortillas, cheese, salsa, guacamole, sour cream or any toppings you like. Enjoy!

Prep Time: 3 hours, 15 minutes - Cook Time: 20 minutes ; Yield: 4-6 servings


  1. Tracy | 5th Jul 16

    YUM!! Never even thought about grilling these! Thanks for the tip on the guacamole. I have seen it before but haven’t ever tried it. Now I know it must work if you do it. I think this is going to be Sundays dinner.

    • norine@norinesnest.com | 5th Jul 16

      You are so welcome! I hope your family loves this dish as much as we do! Thanks for your comments! 🙂

  2. Alicia Baldwin | 11th Jul 16

    We had this for dinner on Saturday and everyone raved about the flavor. They were so delish! Thank you so much for sharing! Everyone NEEDS to try this!! So good!

    • norine@norinesnest.com | 12th Jul 16

      Thanks Alicia! I’m so glad everyone loved them. How can you ever go wrong with Mexican food right? 😉 Thanks for popping by and sharing with me!

  3. Traditional Homemade Chile Rellenos! | Norine's Nest | 11th Aug 16

    […] is it! Serve them with rice and beans, or even the Chicken Fajita’s, for a full Mexican meal! Enjoy and as always…Thanks for stopping by my Nest! Have a […]

  4. Cinco de Mayo Round-Up | Norine's Nest | 3rd May 17

    […] we have the grill all fired up…how about these scrumptious Tangy Chicken Fajita’s. The marinade is made using dry Italian Dressing mix and a few other ingredients from your pantry. […]

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