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Air Fryer Chicken Fajitas
Andre Lewis

Chicken Fajita Skillet

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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breast cutlets 4 pieces about 1/2 inch thick
  • 1/4 cup plain whole-milk yogurt
  • 2 tbsp fresh lime juice divided
  • 1 tsp ground cumin
  • 1 tsp minced chipotle pepper in adobo
  • 3/4 tsp fine salt divided
  • 2 tbsp neutral oil divided
  • 8 corn tortillas about 6 inches each
  • 1 poblano pepper seeded and cut into 1/2-inch strips
  • 1 red bell pepper cut into 1/2-inch strips
  • 1 medium red onion thickly sliced

Method
 

  1. Mix yogurt, 1 tablespoon lime juice, cumin, chipotle, and 1/2 teaspoon salt. Coat chicken; refrigerate 30 minutes, included in prep time.
  2. Heat 12-inch skillet over medium. Warm tortillas individually about 20 seconds per side; stack under clean towel.
  3. Wipe empty skillet with paper towel; add 1 tablespoon oil and raise to medium-high. Scrape excess marinade from chicken; cook in 2 batches 3 to 4 minutes per side to 165°F each. Discard raw marinade.
  4. Rest cooked chicken on clean board. Add remaining oil, poblano, red pepper, onion, and remaining salt; cook 7 to 9 minutes until tender with browned edges.
  5. Thinly slice chicken across grain. Return with juices and remaining lime juice; toss with peppers over low 1 minute.
  6. Divide among 8 warm tortillas; serve 2 fajitas per portion.