Servings
Font
Back
0.0 from 0 votes

Chicken and Chorizo Fajitas

These easy chicken and chorizo fajitas are full of bold Mexican flavors and combine crispy browned chorizo with juicy tender chicken.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 467 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 3 ounces boneless, skinless chicken breast, cut into bite-sized chunks
  • 1 teaspoon fajita seasoning (I recommend my chili lime seasoning)
  • 2 teaspoons mild olive oil, divided into 1 teaspoon and 1 teaspoon
  • 3 ounces bulk Mexican chorizo sausage
  • 2 flour tortillas (6-inch diameter)
  • 2 lices red onion, each cut in half
  • about 20 thin strips bell pepper (about ½ bell pepper), any color or color combination
  • 2 tablespoons sour cream (more, if desired)
  • 2 teaspoons finely chopped cilantro (you need about 8 sprigs for that)

Instructions

    Cup of Yum
  1. Using a rubber spatula, toss chicken with fajita seasoning in a bowl until all the chicken chunks are coated. Set aside.
  2. Heat half of the oil in a cast iron skillet until shimmering.
  3. Add chorizo and the seasoned chicken chunks to the skillet. Cook, stirring often, on medium-high heat until browned and fully cooked (about 6 minutes). Use a wooden spoon or spatula to break up the bulk chorizo meat as it cooks.
  4. While the meat cooks, warm the tortillas (see notes).
  5. Transfer the meat to a bowl and set aside for a moment. Set the skillet back on the stovetop. (Don't clean it, the browned bits from the meat will add flavor to the vegetables).
  6. Add the remaining oil to the skillet, then add onion and pepper slices. Cook on high heat, tossing around a few times, until starting to soften (about 3 minutes).
  7. Top each tortilla with the meat, the vegetables, sour cream, and chopped cilantro. Serve immediately.

Notes

  • If you have a gas range, warm up each tortilla directly over the open flame of one of the small burners using kitchen tongs. (You only need a few seconds for each side.)
  • Alternatively, heat an empty skillet on the stovetop, then heat the tortillas in that.