Sizzling Classic Chicken Fajitas

1.Prepare the Marinade: In a medium bowl, combine 2 tablespoons of olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Whisk well.

2.Marinate the Chicken: Add the sliced chicken strips to the marinade, tossing until fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.

3.Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onions. Sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the pan and set aside.

4.Cook the Chicken: Return the skillet to medium-high heat. Add the marinated chicken strips (discarding any excess marinade). Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and slightly browned.

5.Combine and Sizzle: Return the cooked vegetables to the skillet with the chicken. Toss everything together and cook for 1-2 minutes to heat through and allow the flavors to meld.

6.Warm the Tortillas: While the chicken mixture is sizzling, warm the tortillas. You can wrap them in foil and bake at 180°C (350°F) for 5 minutes, or heat them individually in a dry skillet for 30 seconds per side until soft and pliable.

7.Serve: Transfer the sizzling chicken and vegetable mixture to a serving platter or serve directly from the skillet. Serve immediately with warm tortillas, sour cream, salsa, fresh cilantro, and lime wedges.