It’s been a long week, the older kids are gone for the night, and it’s time for some adult food (haha). Friday Night Fajitas are the perfect answer to a great dinner to end a busy week. Juicy chicken slices, flavorful bell peppers, and sassy red onions are tossed with authentic Mexican seasonings and then quickly broiled for a fast, delicious meal. With all your favorite toppings, Friday Night Fajitas are the best at making the craziness from the week disappear. TGIF (thank goodness it’s Friday)!


For the fajitas:

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds chicken breasts, boneless and skinless, cut crosswise into 1/2-inch-thick slices
  • 3 cups red bell peppers, thinly sliced
  • 2 cups red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon fresh lime juice
  • 8 (6-inch) flour tortillas

Optional toppings:

  • fresh cilantro leaves, to taste
  • lime wedges, to taste
  • avocado, to taste, sliced
  • sour cream, to taste
  • salsa, to taste, store-bought or homemade


Step 1 –Move an oven rack 6 inches from the heat source, then set the oven to the broil setting.

Step 2 –Line a rimmed 18×26-inch baking sheet with aluminum foil.

Step 3 –In a small bowl, add the cumin, the chili powder, the paprika, the salt, and the black pepper and stir to combine.

Step 4 –In a large bowl, add the chicken slices, the bell peppers, the red onion, the olive oil, and the spice mixture and toss to coat.

Step 5 –Pour the chicken mixture onto the prepared baking sheet.

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Step 6 –Broil the fajita mixture, undisturbed, until the meat reaches an internal temperature of 165 degrees F, its juices run clear, and the vegetables are charred and begin to soften, about 10-12 minutes.

Step 7 –Transfer the fajita mixture from the heat and drizzle with the lime juice. Stir to coat.

Step 8 –Serve the fajita mixture in the tortillas with your preferred toppings.