20-Minute Air Fryer Chicken Fajitas (Print version)
Juicy chicken strips, peppers, and onions cook together in the air fryer for a fast fajita dinner with smoky edges and easy cleanup.
# Ingredients:
For the fajitas
01 -
1 lb (450 g) boneless skinless chicken breast, sliced into thin strips
02 -
1 red bell pepper, sliced
03 -
1 yellow bell pepper, sliced
04 -
1 green bell pepper, sliced
05 -
1 medium yellow onion, sliced into thin wedges
06 -
2 tablespoons olive oil
07 -
1 tablespoon fresh lime juice
08 -
1 1/2 teaspoons chili powder
09 -
1 teaspoon ground cumin
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon dried oregano
14 -
3/4 teaspoon kosher salt
15 -
1/4 teaspoon black pepper
For serving
16 -
8 small corn tortillas, warmed
17 -
Lime wedges
18 -
Chopped cilantro
19 -
Salsa, avocado, or sour cream, optional
# Instructions:
01 -
Set the air fryer to 390 F and preheat for 3 minutes while you slice and season the ingredients.
02 -
Pat the chicken strips dry. Add them to a large bowl with the bell peppers and onion.
03 -
Add olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss until the chicken and vegetables are evenly coated.
04 -
Spread the mixture in the air fryer basket in a loose layer. Cook at 390 F for 10-12 minutes, shaking the basket halfway through, until the chicken reaches 165 F and the peppers are tender with browned edges.
05 -
Rest for 1 minute, then spoon the chicken and vegetables into warm corn tortillas. Serve with lime wedges, cilantro, and any toppings you like.
# Good to know:
01 -
Cook in two batches if your air fryer basket is small.
02 -
Best served right after cooking while the peppers still have texture.
03 -
Use an instant-read thermometer to confirm the chicken reaches 165 F.