These easy, 30-minute chicken and chorizo fajitas combine bold and delicious Mexican flavors with great textures.
Chicken and chorizo make a great pairing. (And not just in these fajitas, the combination is also great in this tomato-free pasta sauce.) The intensely spiced ground chorizo meat adds delicious flavor and a crispy texture that provides the perfect contrast to tender chunks of meaty chicken.
What size of tortillas should I use?
The amounts in this recipe are perfect for 6-inch diameter tortillas.
How should I cut the chicken?
Fajita recipes often call for cutting chicken into strips but we find strips difficult to eat and therefore recommend to cut the chicken into ¾-inch chunks instead.
What fajita seasoning is best for this recipe?
We recommend that you use this chili lime seasoning recipe to make the fajita seasoning. The chili and lime flavors are excellent in these fajitas!
What type of chorizo should I use?
Be sure to use Mexican and not Spanish chorizo for these fajitas. (Mexican chorizo is 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 fajitas:
See full ingredients & instructions in the recipe card below!
Step 1. Toss chicken with fajita seasoning.
Step 2. Brown chicken and chorizo.
Step 3. 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.
How large is each serving?
This recipe makes one fajita on a 6-inch tortilla per person. The filling contains 3 ounces of meat per person plus vegetables and a tablespoon of sour cream.
More Mexican favorites:
- Taco Stuffed Poblano Peppers48 Minutes
- Fajita Taco Salad with Steak20 Minutes
- Shrimp and Chorizo Tacos20 Minutes
- Mexican Shredded Chicken Dip35 Minutes
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Full Printable Recipe
Chicken and Chorizo Fajitas
- kitchen scale
- knife and cutting board
- measuring spoons
- rubber spatula
- cast iron skillet(s)
- wooden spoon or spatula
- kitchen tongs
- 3 ounces boneless, skinless chicken breast, cut into bite-sized chunks
- fajita seasoning (we recommend this chili lime seasoning (use 1 serving, which is about 1 teaspoon) or use a fajita seasoning of your choice)
- 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), use any color or color combination of bell pepper(s) you like
- 2 tablespoons sour cream (more, if desired)
- 2 teaspoons finely chopped cilantro (you need about eight 4-inch sprigs or an equivalent amount for that)
- 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 and 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.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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