Easy Air Fryer Chicken Fajitas

Fajitas are a popular Mexican-inspired dish, that has become a staple in many Mexican restaurants in the US. It used to be made with beef, but over time Fajitas expanded to include chicken, seafood, mushrooms, and tofu. 

Traditionally, the fajitas are grilled or cooked in a heavy skillet on a stove top. My detailed recipe shows you how to make your favorite dish in an air fryer. It is a great method to make fajitas especially if you do not have access to a grill. The air fryer's quick air circulation creates a nice, even browning on a chicken the strips, and the vegetables develop charred edges, similar to what you get in the restaurants where they cook it over an open flame. 

I also like that the air fryer is easier to clean and your kitchen will not be smoky. 

We love serving our fresh fajitas with warm tortillas, shredded cheese, homemade guacamole, and pico de gallo. But you can also enjoy them in bowls, salads, wraps and more.

Ingredients 

Below are the key ingredients you will need to make this recipe. You can find the quantities and step-by-step instructions in the printable recipe card at the bottom of this post. 

• Chicken: I used chicken breasts. But you can also use chicken thighs, make sure they are boneless and skinless. 
• Bell peppers: I used yellow and red peppers. You can use any color or combination of all three. 
• Onions: the best onion for fajitas is yellow or white. But you can also use sweet or red onion. 
• Oil: I used olive oil, you can use avocado or vegetable oil instead. 
• Fajita seasoning mix: you can use any store-bought fajita seasoning, but I prefer making my own. You will need salt, paprika, garlic powder, onion powder, cumin, chili powder, dried oregano, and cayenne pepper (optional).
• Lime: if you plan to marinate the fajitas before cooking, you will need some lime juice. It adds flavor, and a citrusy taste and also tenderizes the meat.
• Cilantro: used for garnishing and serving.

In a small bowl, combine salt paprika, garlic powder, onion powder, cumin, chili powder, dried oregano, and cayenne pepper (optional). Depending on how much chicken and veggies you cook, there might be leftovers of the seasoning. Simply store it in an air-tight container or a bag until the next time. You can use it for chicken, beef, shrimp, or tofu. 

​Now, slice chicken breasts (or thighs) into thin strips and place in a large bowl.

Rinse the peppers and remove the seeds. Peel the onion. Slice peppers and onions into thin strips and add them to the bowl. Season chicken and vegetables generously with the seasoning mix and mix until well coated (I used about half of it for 1 pound of chicken). 

Add the juice of half of the lime (reserve the other half for serving) and one to two tablespoons of olive oil to the chicken. Mix it again, cover, and refrigerate for at least 30 minutes (maximum 12 hours) before cooking. 

If you do not have time, you can skip marinading and cook them right away.  

Take out the meat from the fridge and give it a quick mix.

Preheat the air fryer for at least 5 minutes. Arrange the fajitas in an air fryer basket. Try to cook them in a single layer, it is OK if they all overlap. I cooked mine in 2 batches. 

Air fry at 390 degrees f for about 8-10 minutes until the chicken is no longer pink inside and the vegetables have charred edges. In about 5 minutes, take the basket and using the wooden spatula stir the fajitas, so they cook evenly. Reinsert the basket and finish cooking for about 5 more minutes or until the meat is fully cooked. Once cooked, I like to sprinkle my fajitas with fresh cilantro, and squeeze some extra lime juice on top. Serve them with fresh flour tortillas and favorite toppings, such as sour cream, cheese and guacamole.

Serving ideas and repurposing the leftovers

Traditionally, fajitas are served with flour or corn tortillas, cheese, sour cream, guacamole, and pico de gallo. I also like making fajita rice bowls with steamed rice and black beans, which is so convenient for meal prep. 

Our family does not like to eat the same meal two days in a row, so I often repurpose the leftovers to make something different. Below are a few favorite ways to repurpose these chicken fajitas:

• Fajita pasta: reheat cooked chicken fajitas in a skillet with a little bit of olive oil. Cook any type of pasta following the introductions on the box. Once done, add pasta to the skillet. Serve hot.
• Fajita Quesadilla: use flour tortilla and shredded cheddar cheese to make quick quesadillas. 
• Fajita Omelette: incorporate it into an omelet for a delicious breakfast idea. You can serve it with sliced avocado on a side. 

Nataliia' tips

• Slice chicken into the same size strips for even cooking.
• Marinade the meat before cooking in a seasoning mix, olive oil, and lime juice for at least 30 minutes. 
• The cooking time may vary, depending on your air fryer and the size of the chicken strips. 
• Store: place leftover chicken fajitas in an airtight container and store them in the fridge for up to 3 days.
• Reheat: you can reheat the leftovers in the air fryer, microwave, or on the stove.