Air Fryer Chicken Fajitas
Marinated chicken, bell peppers, and onions cook together in the air fryer for easy chicken fajitas with lightly charred edges and bold, classic fajita flavor.
Servings: 6 to 8 fajitas
Ingredients
- 1 pound boneless, skinless chicken breasts (about 2 medium, ½- to ¾- inch thick)
- 2 medium bell peppers (about ¾ pound)
- 1 medium yellow onion (5 to 6 ounces)
For the Fajita Seasoning/Marinade
- 2 tablespoons neutral high-heat oil (such as vegetable or avocado oil)
- 2 tablespoons freshly-squeezed lime juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Colgin mesquite liquid smoke (see Note 1)
- 1½ teaspoons mild chili powder
- 1¼ to 1½ teaspoons Diamond Crystal kosher salt (depending on your salt preferences)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon dried Mexican oregano (or substitute Mediterranean oregano, see Note 2)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon light brown sugar
- pinch to ½ teaspoon ground cayenne pepper (optional for heat, see Note 3)
To Serve
- 6 to 8 fajita-sized flour tortillas
- your favorite fajita fixings (see Note 5 for ideas)
Instructions
Prep
- Slice the chicken breasts against the grain into strips about ⅓- to ½-inch wide. If the strips are very long, cut them in half.
- Remove and discard the seeds and stems from the bell peppers, then slice them into ¼-inch-wide strips. Peel the onion, cut it in half lengthwise, and slice each half into ¼-inch wide strips.
Marinate
- In a large bowl, whisk together the oil, lime juice, Worcestershire sauce, liquid smoke, and all of the spices. Add the sliced chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes, preferably an hour, for the best flavor (see Note 4).
- After marinating, add the sliced bell peppers and onion to the bowl with the chicken. Toss until everything is evenly combined and coated in the seasoning.
Air Fry
- Preheat the air fryer to 390°F for 3 to 5 minutes, following your model’s recommended preheating time.
- Add the chicken and vegetable mixture to the air fryer basket. The pieces can touch and overlap slightly, but do not pile them deeply; cook in batches if needed.
- Air fry for 10 to 15 minutes, tossing once or twice during cooking, until the chicken reaches 165°F, the vegetables are crisp-tender, and the edges are lightly charred (see Note 5).
Warm the Tortillas
- While the fajitas cook, warm the tortillas. Heat a dry skillet over medium heat and warm the tortillas one at a time for 15 to 30 seconds per side, until soft and lightly toasted. Wrap the tortillas in a towel or use a lidded tortilla warmer to keep them warm and flexible until serving.Quick option: Stack the tortillas, wrap them in a lightly damp paper towel, and microwave for 20 to 30 seconds, until warm and flexible.
Finish the Fajitas and Serve
- Transfer the fajita mixture to a serving platter. Spoon some of the flavorful cooking liquid from the bottom of the basket over the chicken, making sure the liquid registers 165°F on an instant-read thermometer for food safety.Optional: Simmer the cooking liquid in a small saucepan for 2 to 3 minutes to reduce slightly before serving.
- Fill each warm tortilla with a scoop of the chicken and vegetable filling and finish with your favorite fajita toppings (see Note 6).
Notes
1. Liquid Smoke: Mesquite liquid smoke adds great grilled flavor to these fajitas. If you prefer a milder smoke, hickory works well. If using a more concentrated liquid smoke (such as Wright’s), reduce the amount to ½ teaspoon so the flavor isn't too strong.
2. Oregano: Mexican oregano has a brighter, more citrusy herbal flavor than Mediterranean and is delicious in Tex-Mex cooking. If you can’t find it, you can substitute Mediterranean oregano.
3. Cayenne Pepper: Optional and customizable. Add a pinch to the marinade for mild heat, more if you prefer spicy fajitas, or omit entirely.
4. Marinating Time: Because the chicken strips are thin and the marinade contains lime juice, don't marinate longer than 2 hours, or the texture of the chicken can start to suffer.
5. Air Frying Times: Cooking time will vary by air fryer model, the size/dimensions of your basket, and whether you're cooking in batches. In my tests, full batches took 15 minutes, and half batches were ready in about 10 minutes. Keep an eye on them as they cook.
6. Fajita Fixings: Serve your fajitas with your favorite toppings, such as guacamole, pico de gallo, sour cream, lime wedges (to squeeze over each filled tortilla), fresh cilantro, and/or shredded cheese.
7. Nutrition Estimate: Since tortilla nutrition can vary by brand, the nutrition estimate reflects 1/6 of the recipe of the fajita filling only and does not include tortillas or optional toppings.
Nutrition
Serving: 0.16filling recipe (see Note 7) | Calories: 155kcal | Carbohydrates: 6g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 224mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1624IU | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg
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