If the only time you indulge in fajitas is at Mexican restaurants, you’re missing out on some of the best—made right at home in the air fryer! These are simple to put together and don’t leave a mess afterward.
PREP: 20 MIN. + MARINATING
COOK: 10 MIN./BATCH
MAKES: 8 SERVINGS
- 2 Tbsp. canola oil
- 3 Tbsp. lime juice, divided
- 1 ½ tsp. grated lime zest
- 1 tsp. chili powder
- ¾ tsp. garlic powder, divided
- ½ tsp. onion powder
- ½ tsp. ground cumin
- ¼ tsp. cayenne pepper
- ¼ tsp. pepper
- 2 lbs. boneless skinless chicken breasts, cut into thin strips
- ½ tsp. salt
- 1 large sweet red pepper and large green pepper, thinly sliced
- 1 medium onion, thinly sliced
- 16 corn tortillas (6 in.)
- Lime wedges
- Optional: Sour cream and chopped cilantro
1. In a bowl or shallow dish, combine oil, 2 Tbsp. lime juice, lime zest, chili powder, ½ tsp. garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours.
2. Preheat air fryer to 400°. Drain chicken, discarding marinade. Season chicken with salt. In batches, arrange the chicken in a single layer on greased tray in air-fryer basket; cook, stirring occasionally, until no longer pink, 6-8 minutes. Remove chicken; set aside.
3. In a large bowl, toss the peppers, onion, remaining 1 Tbsp. lime juice and remaining ¼ tsp. garlic powder; add ingredients to air fryer. Cook, stirring occasionally, until tender, 4-5 minutes. Return chicken to air fryer; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.
2 fajitas: 278 cal., 8g fat (1g sat. fat), 63mg chol., 236mg sod., 26g carb. (2g sugars, 4g fiber), 26g pro. Diabetic exchanges: 3 lean meat, 2 starch.
AIR-FRYING TIP
Following this recipe ensures you’ll have fully cooked chicken, but it doesn’t hurt to double-check the internal temperature. If your chicken reads an internal temperature of 165°F, you’re good to go.
