These easy chicken and chorizo fajitas are full of bold Mexican flavors and combine crispy browned chorizo with juicy, tender chicken.
Recipe ingredients and notes:
Chicken and chorizo make a great pairing. The intensely spiced chorizo adds delicious flavor and a crispy texture that provides the perfect contrast to tender chunks of chicken.
- I recommend this chili lime seasoning recipe as the fajita seasoning. The chili and lime flavors are excellent in these fajitas. But, you can use any fajita seasoning you like.
- Use 6-inch diameter tortillas for this recipe.
- Be sure to use Mexican and not Spanish chorizo for these fajitas. (Mexican chorizo is ground raw sausage meat while Spanish chorizo is dried and cured sausage.) NOTE: You only need 3 ounces of chorizo for this recipe. If you have more than that on hand, you can use it to make these chorizo shrimp tacos!
How to make the filling:
See full ingredient amounts and instructions in the recipe card below!
- Toss chicken with fajita seasoning.
- Brown chicken and chorizo.
- Cook pepper and onion.
How to serve the fajitas:
Warm the tortillas, then top with meat, vegetables, a dollop of sour cream and chopped cilantro.
More delicious recipes with Mexican chorizo:
- Bacon and Chorizo Pasta Sauce30 Minutes
- Creamy Chicken and Chorizo Pasta (no tomato)30 Minutes
- Shrimp and Chorizo Tacos20 Minutes
- Sweet Potato Gnocchi Soup with Chorizo30 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Chicken and Chorizo Fajitas
These easy chicken and chorizo fajitas are full of bold Mexican flavors and combine crispy browned chorizo with juicy tender chicken.
Rate this Recipe Print Equipment:
- kitchen scale
- knife and cutting board
- measuring spoons
- rubber spatula
- bowls
- cast iron skillet(s)
- wooden spoon or spatula
- kitchen tongs
Ingredients:
- 3 ounces boneless, skinless chicken breast, cut into bite-sized chunks
- 1 teaspoon fajita seasoning (I recommend my chili lime seasoning)
- 2 teaspoons mild olive oil, divided into 1 teaspoon and 1 teaspoon
- 3 ounces bulk Mexican chorizo sausage
- 2 flour tortillas (6-inch diameter)
- 2 slices red onion, each cut in half
- about 20 thin strips bell pepper (about ½ bell pepper), any color or color combination
- 2 tablespoons sour cream (more, if desired)
- 2 teaspoons finely chopped cilantro (you need about 8 sprigs for that)
Instructions:
- Using a rubber spatula, toss chicken with fajita seasoning in a bowl until all the chicken chunks are coated. Set aside.
- Heat half of the oil in a cast iron skillet until shimmering.
- Add chorizo and the seasoned chicken chunks to the skillet. Cook, stirring often, on medium-high heat until browned and fully cooked (about 6 minutes). Use a wooden spoon or spatula to break up the bulk chorizo meat as it cooks.
- While the meat cooks, warm the tortillas (see notes).
- Transfer the meat to a bowl and set aside for a moment. Set the skillet back on the stovetop. (Don't clean it, the browned bits from the meat will add flavor to the vegetables).
- Add the remaining oil to the skillet, then add onion and pepper slices. Cook on high heat, tossing around a few times, until starting to soften (about 3 minutes).
- Top each tortilla with the meat, the vegetables, sour cream, and chopped cilantro. Serve immediately.
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