Air Fryer Chicken Fajitas
Air Fryer Chicken Fajitas
Thin strips of chicken breast get tossed with sliced bell peppers, red onion, oil and fajita seasoning, then go into the air fryer together in a single layer until the chicken is cooked through and the vegetables char at the edges.
That single layer is what makes the dish work — pile everything into the basket at once and it steams instead of charring. A light dusting of cornstarch on the chicken is optional, but it helps the meat brown and hold onto the seasoning.
Fajitas are Tex-Mex, tracing back to Mexican ranch hands working cattle in South and West Texas, who grilled the tougher cuts of beef left over after butchering — fajita means “little belt” or “strip,” referring to the skirt steak itself. Chicken fajitas, and the air fryer method here, are later American adaptations; this is a modern weeknight dinner rather than a traditional dish.
Serve everything in warmed tortillas, flour or corn, with pico de gallo, guacamole or sliced avocado, sour cream, a squeeze of lime and fresh cilantro on the side.
Ingredients
Serves 4
The fajitas
- 450 g chicken breast, boneless, skinless, sliced into thin strips
- 3 bell peppers, mixed colors (red, yellow, green), sliced into strips (about 360 g)
- 1 red onion, sliced into thin wedges (about 130 g)
- 2 tbsp neutral oil (avocado, vegetable, or canola)
- 1 tbsp cornstarch (optional, for extra char)
- 3 tbsp fajita seasoning, store-bought (or homemade blend, below)
The homemade fajita seasoning (optional, makes about 3 tbsp)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
To serve
- 8 small tortillas (flour or corn), warmed
- pico de gallo
- guacamole (or sliced avocado)
- sour cream
- lime wedges
- fresh cilantro
Directions
The homemade fajita seasoning (optional, makes about 3 tbsp)
If making the homemade seasoning, stir the chili powder, cumin, salt, garlic powder, onion powder, smoked paprika, oregano and cayenne together in a small bowl.
The fajitas
Pat the chicken strips dry and toss them in a large bowl with half the oil, the cornstarch (if using), and about two-thirds of the seasoning, until evenly coated.
Add the peppers and onion to the same bowl with the remaining oil and seasoning, and toss again until everything is coated.
Preheat the air fryer to 390°F (200°C) for about 5 minutes.
Tip the chicken and vegetables into the basket in a single layer, cooking in two batches if the basket is small — a crowded basket steams the food instead of charring it. Air-fry for 12 to 15 minutes, shaking the basket halfway through, until the chicken reaches 165°F (74°C) internal and the vegetable edges are charred.
To serve
Tip everything, including any juices left in the basket, into a serving bowl. Squeeze lime juice over the top and scatter on the cilantro, then serve in warm tortillas with the rest of the toppings.
Notes
- Don’t overcrowd the basket. A single layer is what produces the char; a heaped basket steams the food instead. Batch it if you need to.
- Slice evenly. Vegetable strips about ½ inch thick hold up better than paper-thin ones, and very thin chicken slices can dry out or scorch.
- Cornstarch on the chicken helps it brown and hold onto the seasoning — worth adding if you want more color.
- Save the basket juices. They carry a lot of flavor, so fold them back in rather than draining them away.
- Lower and slower (360°F/182°C, in batches) or hotter and faster (400°F/204°C, about 10 minutes) both work — adjust to your machine and check the internal temperature rather than the clock.
See Also
