Crispy Air Fryer Chicken Fajitas
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Keto, Low-Carb, Healthy
Ingredients
Scale
- 1.5 lbs chicken breast, cut into thin strips
- 3 bell peppers (red, green, and yellow), sliced into strips
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 8–10 small flour or corn tortillas
Instructions
- Start by slicing your chicken breasts into even, thin strips. Slice the bell peppers and the yellow onion into similar sizes so that everything cooks at the same rate. Place the chicken and vegetables into a large mixing bowl.
- Drizzle the olive oil and fresh lime juice over the chicken and vegetable mixture. Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper on top. Toss everything thoroughly with your hands or tongs until every piece is well-coated in oil and spices.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Place the chicken and vegetable mixture into the air fryer basket. Spread them out as much as possible, though a little overlapping is fine. If you have a very small air fryer, you may want to cook in two batches to ensure maximum crispiness.
- Cook at 400°F (200°C) for 15 to 18 minutes. About halfway through the cooking time, take the basket out and give it a good shake or use tongs to toss the ingredients. This ensures that the chicken cooks through and the vegetables get those desirable charred edges on all sides.
- During the last 2 minutes of cooking, you can wrap your tortillas in foil and place them in the air fryer to warm up, or heat them in a dry skillet. Once the chicken is cooked to an internal temperature of 165°F, remove the mixture and serve immediately while hot.