Blackened Chicken Fajitas

Blackened Chicken Fajitas – aka the perfect midweek quick and easy meal. The chicken is seared in homemade Fajitas seasoning so you get a yummy chargrilled or blackened crust for a true Fajita experience. Combined with the colours of the veggies, this is everyones fave healthy mexican grub.

Jump to Recipe    Print Recipe 

Blackened Chicken Fajitas

Blackening is a cooking technique used in cajun cooking. Basically the chicken or meat is dredged in herbs and spices and then cooked in a very hot pan creating the blackened effect. Usually the meat is dipped in melted butter. I skipped that bit because as delicious as it is, it isn’t necessary to get the effect and the chicken is delicious anyway!!

Whenever I see mixed peppers at the market, I always think of Fajitas. The colours instantly make me think of the deliciousness of fajitas and then I think about how easy they are to make and how everyone loves them and before you know it, they are in my arms and I am trying to get the bellowing market traders attention. By the way, right at the very back of the market there is a stall that does the more unusual fruits and veg that you wont necessarily see elsewhere like Kohlrabi. That particular trader isn’t always there but it is worth popping in if you are in town.

With most tacos, I like to serve them with a variety of toppings to add texture and moisture, be that with pickles, jalapeños, a sour cream sauce, salsa, pico de gallo or avocado. With chicken tacos, the peppers and onions add a lot of moisture and they don’t need all the extras but you cannot go wrong with the jalapeños, lime juice and sour cream. You can of course go crazy and add whatever you want!

As far as the vehicle to carry all of those incredible flavours, I choose floured tortillas which i tend to bake in a dry pan or toss over a naked flame.  

Blackened Chicken Fajitas

Course Dinner, Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


Cajun Seasoning

  • 2-3 tsp Smoked Paprika I prefer 3
  • 2 tsp Cumin
  • 2 tsp Oregano
  • 1 tsp Onion Powder (Skip if you don't have it)
  • 1.5 tsp Garlic Powder
  • 1/2 tsp Cayenne
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  • 1/2 tsp Black Pepper


  • 5 Chicken Breasts cut in 1/2 horizontally (2 cm thickness) (About 2 - 2.5lb)
  • 2 Limes juice of
  • 2 - 3 tbsp Oil divided
  • 1 large Red Pepper cut into strips
  • 1 large Green Pepper cut into strips
  • 1 large Yellow Pepper cut into strips
  • 2 large Red Onions sliced finely
  • 8 Corn or Flour Tortillas


  • Lime Juice
  • Sour Cream
  • Coriander Leaves
  • Jalapeño slices


  1. Combine all the ingredients for the seasoning in a large bowl.

  2. Pop chicken into the seasoning bowl and add the lime juice and 1 tbsp of the Oil. Set aside for 30 minutes - 2 hours. (This is optional!)

  3. Heat 1 tbsp oil in a large pan over medium/high heat.

  4. Add some of the chicken and cook for 3 - 5 minutes on each side, until nicely charred. Transfer to a tray, cover loosely with foil. Repeat with remaining chicken.

  5. Wipe the pan with tissue paper. Turn heat up and add  a drizzle of oil

  6. Add the  onions and peppers. Cook for a minute and add salt and pepper. Cook for a further 2 minutes until tender but still crispy.

  7. Dry pan fry the tortillas for 1-2 minutes each side. 

  8. To serve, add the peppers and onions to the warm tortilla, top with chicken,  sour cream, lime juice and coriander leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.