Chicken Skillet Fajitas

I found this one on the net and kind of liked it and decided to give it a shot.. Before this I used the Fajita spice packages and the results were tasty but I liked this on from scratch. Of course, I added and changed some stuff ..but it turned out to be pretty good served with black beans and rice.


1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tsp. ground cumin
1 tsp. chili powder
1 tsp Trader Joe’s Chili Lime spice
Kosher salt
Freshly ground black pepper
1 tbsp. canola oil
1 red bell pepper, sliced
1 small onion, sliced
1 c. sliced mushrooms
3 garlic cloves, chopped
1 tbsp. chopped chipotles in adobo
1 1/2 tbsp. key lime juice
1/3 c Orange Juice
8 warm flour tortillas
Grated Cheddar cheese, for serving
Cilantro, for serving
Lime wedges, for serving


  1. Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes.
  2. Remove to a plate; reserve skillet.
  3. Deglaze the skillet using orange juice
  4. Add pepper, onion, mushrooms, and garlic to skillet and cook stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
  5. Serve chicken and vegetables on tortillas with toppings. (your favorite salsa, sour cream, Cheddar or Monterey Jack cheese)