Ingredients:

  • 1.5 lb boneless, skinless chicken breasts (680 g), pounded to even thickness or sliced in half horizontally
  • 3 Tbsp olive oil (45 ml)
  • 3 Tbsp fresh lime juice (from ~2 limes) (45 ml)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2-1 tsp chipotle powder or chili powder (adjust to heat preference)
  • 1 tsp kosher salt (or 3/4 tsp table salt)
  • 1/2 tsp freshly ground black pepper
  • 1 tsp honey or brown sugar (optional)
  • 3 bell peppers (mix of red, yellow, green), sliced into 1/2-inch strips (about 450 g total)
  • 1 large yellow or red onion, sliced into 1/2-inch rings or strips (about 200 g)
  • 1 Tbsp olive oil (15 ml)
  • Pinch of salt and pepper
  • 8 small flour or corn tortillas (6-8 inch / 15-20 cm)
  • 1 medium avocado, sliced or mashed (200 g)
  • 1/2 cup fresh salsa or pico de gallo (120 g)
  • 1/4 cup sour cream or Mexican crema (60 g) — optional
  • 1 lime, cut into wedges
  • 1/4 cup chopped fresh cilantro (optional)
  • Hot sauce (optional)

Instructions:

  1. Make the marinade: combine 3 Tbsp olive oil, 3 Tbsp lime juice, minced garlic, cumin, smoked paprika, chipotle or chili powder, salt, pepper, and honey in a bowl.
  2. Add chicken to a resealable bag or shallow dish and coat thoroughly with the marinade. Marinate 30-60 minutes in the refrigerator (no longer than 4 hours).
  3. Toss sliced peppers and onions with 1 Tbsp olive oil and a pinch of salt and pepper; spread on a sheet pan or keep in a bowl. Warm tortillas briefly and set aside wrapped in foil.
  4. Preheat grill to medium-high/high (about 450-500°F / 230-260°C). Oil the grates to prevent sticking.
  5. Grill the chicken 5-7 minutes per side (time depends on thickness) until well-defined grill marks and internal temperature reaches 165°F (74°C). Transfer to a cutting board and tent loosely with foil; rest 5-8 minutes.
  6. While chicken rests, grill peppers and onions directly on grates or in a grill basket for 6-8 minutes, turning occasionally, until charred at edges and softened.
  7. Slice chicken thinly against the grain into 1/4-inch strips. Warm tortillas on the grill 30-60 seconds per side until pliable with light char spots.
  8. Assemble fajitas: tortilla, sliced chicken, grilled peppers and onions, avocado or guacamole, salsa, sour cream, cilantro, and a squeeze of lime. Serve immediately with extra lime wedges and hot sauce.