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Grilled Tajin-Seasoned Chicken Fajitas on wood board with all the accompaniments.

Grilled Tajin-Seasoned Chicken Fajitas

5 from 2 votes
Carol | From A Chef's Kitchen
With its mild heat and kick of lime, Tajin is the perfect seasoning to add to fajitas. Juicy, tender and flavorful Grilled Tajin-Seasoned Chicken Fajitas with grilled peppers and onions are a fun, festive meal that's sure to put a smile on everyone's face!
Prep Time 40 mins
Cook Time 20 mins
Marinating Time 4 hrs
Total Time 5 hrs
Course Chicken and Turkey
Cuisine Southwestern / Mexican
Servings 6
Calories 325 kcal



  • ½ cup canola oil
  • ½ cup orange juice from 1-2 large Navel oranges
  • 1 tablespoon orange zest
  • 2 tablespoons lime juice
  • 4 cloves garlic minced
  • 1 tablespoon Tajin Clasico seasoning
  • 1 tablespoons ground cumin
  • 2 teaspoons chili powder
  • Hot sauce optional, to taste
  • Salt to taste

Chicken and Vegetables

  • 3 large boneless skinless chicken breasts (approximately 2 pounds)
  • 1 large red bell pepper seeded and cut into thick strips
  • 1 large orange bell pepper seeded and cut into thick strips
  • 1 large yellow bell pepper seeded and cut into thick strips
  • 1 large red onion sliced vertically into ¼-moon size
  • 3 large jalapeno peppers halved
  • Salt and freshly ground black pepper
  • 2 tablespoons canola oil

To Finish Fajitas

  • Fajita-size tortillas
  • Sour cream
  • Salsa
  • Shredded Mexican cheese
  • Avocado slices
  • Cilantro
  • Lime wedges



  • Combine first 8 ingredients in a bowl or zipper-top bag. Season to taste with salt. Remove 2 tablespoons of the marinade for the vegetables and set aside.

Chicken and Vegetables

  • Cut the chicken breasts in half horizontally to form 6 thinner pieces (cutlets). Place in the marinade and refrigerate up to 4 hours.
  • Preheat a grill to medium-high.
  • Combine the vegetables in a grill pan and toss with the reserved 2 tablespoons marinade.
  • Place the vegetables on the grill and cook with the cover closed for approximately 10 minutes, stirring after 5 minutes.
  • Remove the chicken from the marinade and discard marinade. Grill the chicken for 3-4 minutes per side or until cooked through to 165 degrees.
  • Let the chicken rest then slice each pieces diagonally into thin strips.
  • Serve with grilled vegetables in tortillas with all the desired fixings.


SUBSTITUTIONS:  Use chicken thighs in place of chicken breasts.  This marinade also works well with beef.
FREEZER-FRIENDLY:  Combine the marinade ingredients in a freezer zipper-top bag and place the prepped chicken in the marinade.  Remove as much air as possible from the zipper-top bag and freeze.  Thaw in the refrigerator overnight then grill as directed.


Serving: 1 | Calories: 325kcal | Carbohydrates: 12g | Protein: 14g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1245mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2125IU | Vitamin C: 151mg | Calcium: 36mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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