1. Prep everything first-

Fajitas cook quickly — have everything ready before heating the pan.

Remove marinated fajitas from the fridge 10–15 minutes before cooking.

Warm tortillas (wrap in foil and place in a low oven, or heat briefly in a dry skillet).

Prep optional toppings (lime, cilantro, cheese, salsa, avocado, etc.).

2. Cook the protein-

Heat 1–2 Tbsp oil in a large skillet over medium-high heat.

Add marinated fajita in an even layer.
Cook 5–7 minutes, turning occasionally, until fully cooked and lightly caramelized at the edges.

Transfer to a plate and tent loosely with foil.

3. Cook the vegetables-

In the same hot skillet, add the fresh-cut peppers and onions.

Cook 4–6 minutes, stirring occasionally, until softened with slight char and caramelization.

If needed, reduce heat slightly to avoid burning.

4. Bring it together-

Return the cooked fajitas to the pan.

Toss everything together for 1–2 minutes until heated through and well combined.

Taste and adjust with:

Extra lime juice

A pinch of salt

Chili flakes for heat

5. Assemble

Fill warm tortillas with chicken and vegetables.

Add desired toppings.

6. Serve & Enjoy-

Serve immediately while sizzling hot.

Optional sides: rice, beans, guacamole, or a simple salad.