Chicken Fajita Seasoning

There are so many ways to make fajitas.  Grilling, baking, crockpot, on the stovetop…. Marinated, dry rubbed..  I have tried so many waiting for a homemade fajita that tasted like the fajitas we grew up – and moved about an hour and a half from.  And while fajitas generally are pretty cheap in the take out world, you just can’t beat the taste and convenience of homemade.

This is just a seasoning.  I mixed it up and sprinkled it quite liberally on both sides of  thin chicken breasts.  Dry the breasts first, and if they are on the thick side, cut them in half.  Avoid pounding them thin, as the change in texture isn’t exactly fajita-worthy.

Let the breasts sit in the fridge for a few hours with the seasoning on.  Then heat a skillet over medium high heat and cook for about 3-4 minutes per side until nicely browned and released from the pan.  Set under foil to rest once done.  Slice once rested.

Slice some bell peppers and onions.  Sprinkle them lightly with the seasoning.  Cook over medium high/high heat in the same skillet as the chicken.  Cook until you get  a light char and cook until softened.  Adjust the heat so they dont’ burn,. Add the juices that may be sitting under the chicken to deglaze the pan, then let it sit off the burner as you make final preparations.

We also heat refried beans and let mozzarella cheese melt over them on low heat with a splatter screen over top where we rest our tortillas to soften over the gentle steam.  We also make guacamole, mexican rice and serve with sour cream and more cheese.


  • 1tb cornstarch
  • 2ts chili powder
  • 1ts salt
  • 1ts paprika
  • 1ts sugar
  • 1/2 ts onion powder
  • 1/2 ts garlic powder
  • 1/4 ts cayenne powder
  • 1/2 ts cumin

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