Skillet Chicken Fajitas

A deliciously sweet, salty, and spicy sauce coats these Skillet Chicken Fajitas, making them unbelievably irresistible. Made with all good-for-you ingredients, these easy fajitas are amazing wrapped up in a warm tortilla or on top of a salad for Whole30.

My mom used to make fajitas using salsa Maggi, a commercially made seasoning that reminds me of a mix between a sweet soy sauce and Worcestershire sauce.

This seasoning adds lots of flavor, however, with gluten allergies and other sensitivities in our family, the sauce's ingredients are not ideal. As a result, we have done away with it in our cooking.

In its place I have found coconut aminos, a dark sauce made from coconut sap and sea salt. It is a great, clean alternative to salsa Maggi and adds just as much flavor.

This recipe combines coconut aminos and ingredients such as apple cider vinegar, New Mexico chile powder, and garlic, to create sauce that is sweet, salty, and spicy and the perfect combination for these chicken fajitas.

Why You'll Love This Chicken Fajitas Recipe

• No Marinade: The chicken is perfectly seasoned and cooked first before adding the delicious sauce. Each step in the recipe builds so much flavor that there's no need to marinate the chicken ahead of time.
• Healthy, Clean Ingredients: This recipe is gluten-free, dairy-free and uses all good-for-you ingredients.
• Whole30 Compatible: Full of protein, veggies and clean ingredients, these Whole30 fajitas are a great addition to your next round.
• One-Skillet Recipe: The chicken and veggies are all cooked in the same skillet. I don't know about you, but I love any recipe that cuts down on the dirty dishes.

The Ingredients

For the Chicken

• Chicken Breasts: Boneless, skinless chicken breasts are the easiest choice in this recipe, however boneless skinless chicken thighs work too.
• Tapioca Starch: Also known as tapioca powder, this starch comes from the root of the cassava plant. It is a fine, white powder that is used a lot in gluten-free baking and is also a great thickener in soups and sauces. In the case of this recipe, it helps create a crisp, golden crust on the chicken.
• Garlic Powder

For the Sauce

• Coconut Aminos: This is an important element for the sauce, bringing in a great salty and sweet flavor. You can find coconut aminos in most grocery stores in the Asian aisle or near the oils and vinegars.
• Apple Cider Vinegar: The sweetness and distinct flavor of apple cider vinegar is also key in the sauce. However, white vinegar or white wine vinegar can work in a pinch.
• New Mexico Chile Powder: This chile powder is made of only pulverized New Mexico chiles. It is moderately spicy and has a delicious earthy, sweet flavor. Do not use regular Chile powder though, as that tends to have other spices mixed into it. In its place you can use cayenne pepper, but I definitely urge you to find some New Mexico chile powder which you can also order online.
• Cumin Powder: Only a very minimal amount of cumin is needed. This is such a powerful spice and it is often overused in Mexican cooking. Your dish should not taste like cumin, but just add a little smokiness and help bring out the other flavors in a recipe.
• Onion Powder
• Garlic
• Olive Oil: Either extra virgin olive oil or regular olive oil will work to build the sauce.

The Final Product

• Bell Peppers: You can choose whichever color of bell peppers you prefer. I like the sweeter flavor of red, yellow and orange in this recipe.
• Red Onion: You can definitely use white or yellow onion, but I find the sweetness of the red onion goes beautifully in this recipe, plus it adds a great burst of color.
• Oil for Cooking: I prefer to use avocado oil or olive oil because they are more nutritious and have high smoke points.
• Salt and Pepper

How to Make Flavorful Fajitas

Make the Sauce

In a small bowl, mix the coconut aminos, apple cider vinegar, olive oil, garlic, New Mexico chile powder, cumin, onion powder, garlic cloves and olive oil. Set aside.

Cook the Chicken

Slice 1.5-2 pounds of chicken breasts into thin strips.

Place in a bowl and season with salt, pepper, and garlic powder. Add the tapioca powder and toss until the chicken is evenly coated.

Heat either avocado or olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot and shimmering, add part of the chicken in a single layer. Sear the chicken on all sides until golden-brown and cooked through, about 4 minutes per side.

Cook the chicken in 3-4 batches being careful not to overcrowd the pan. This way the chicken will cook evenly and get a nice sear. You may need to add more oil to the skillet before cooking each batch.

Set the cooked chicken aside on a plate or bowl.

Prepare the Vegetables

Thinly slice the bell peppers and red onion.

Add another tablespoon of oil to the skillet.

Add the vegetables and cook on medium-high heat for about 5 minutes until the onions and bell peppers develop a nice char. Stir frequently.

Assemble

Add the chicken back in and pour the sauce over all of the ingredients. Reduce heat to medium-low.

Using a wooden spoon, scrape any brown bits from the bottom of the skillet (this adds so much flavor to the fajitas).

Stir occasionally and allow everything to heat through and the sauce to thicken, about 4 minutes.

Serve.

How to Serve Skillet Fajitas

• Arroz Rojo (Mexican Red Rice)
• Instant Pot Buttery White Rice
• Simple Instant Pot Pinto Beans 
• Top with Easy and Fast Jalapeño Salsa or Easy Tomatillo Salsa Verde 
• Top with Guacamole with Roasted Vegetables or Roasted Green Chile Guacamole
• Top with sour cream
• Wrap up in warm corn or flour tortillas

If you are on Whole30, here's some additional serving suggestions:

• In lettuce wraps
• On top of a salad
• With a baked potato

Storing and Reheating

These chicken fajitas are actually even better the next day and will keep in an air-tight container in the refrigerator for 3 days. You can also freeze them for up to 6 months.

To reheat, warm them in the microwave for 2-4 minutes or place them back on the skillet and heat on medium until warmed through.

Special Tips and Variations

• If you cannot find New Mexico chile powder, use cayenne pepper in its place.
• Cornstarch or arrowroot powder can be used in place of tapioca starch. Just keep in mind that cornstarch is not Whole30 compatible.
• If you not own a cast-iron skillet, a regular pan or a Dutch oven will also work.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

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