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Zesty Air-Fryer Chicken Fajitas
Savor the vibrant colors and flavors of juicy chicken, crispy bell peppers, and sweet onions, all perfectly seasoned and wrapped in warm tortillas for an effortless weeknight delight.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 500g chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 4 small tortillas
- 1 lime, cut into wedges
- Salt and pepper to taste
Cooking Steps
1. Preheat the air fryer to 200°C (400°F).
2. In a mixing bowl, combine sliced chicken, olive oil, fajita seasoning, salt and pepper. Toss well to coat the chicken evenly.
3. Place the seasoned chicken in the preheated air fryer basket and cook for 8 minutes.
4. After 8 minutes, shake the basket and add the sliced onions and peppers on top of the chicken. Cook for an additional 6 minutes until the vegetables are tender and the chicken is cooked through.
5. While the fajitas are cooking, wrap the tortillas in aluminum foil and place them in the air fryer for the last 4 minutes of cooking to warm them up.
6. Once cooking is completed, let the chicken rest for 2 minutes in the basket before serving.
7. Squeeze fresh lime juice over the chicken and vegetables for added zest, then serve immediately in warm tortillas.
Optional Enhancements
- Use shrimp or tofu instead of chicken
- Swap bell peppers for zucchini or mushrooms
- Try corn tortillas instead of flour tortillas
Plant & Growing Tips
Bell Peppers
- Sow seeds indoors 8-10 weeks before the last frost, transplanting outside when soil is warm and nights are above 10°C (50°F).
- Provide full sun (at least 6-8 hours daily) and consistently moist, well-drained soil.
- Stake or cage plants as they grow to support heavy fruit and prevent breakage.
Onion
- Plant onion sets or seedlings in early spring in a sunny spot with loose, fertile soil.
- Space plants 10-15 cm (4-6 inches) apart in rows, ensuring good air circulation.
- Water consistently, especially during dry spells, and keep beds weed-free to prevent competition.
Lime
- Grow lime trees in a large pot in full sun; they can be moved indoors during cooler months if your climate has frost.
- Use a well-draining citrus potting mix and water when the top inch of soil feels dry.
- Fertilize regularly with a citrus-specific fertilizer during the growing season.
Natural Pest Control
- Check bell pepper plants regularly for aphids and spray them off with a strong stream of water or use insecticidal soap.
- Use row covers over young onion plants to protect them from onion maggots, ensuring covers are sealed at the edges.
- Hand-pick any large pests like slugs or snails from pepper and onion plants, especially in the evening.
Harvest
Bell Peppers
- Harvest bell peppers when they reach full size and desired color (green, red) and feel firm to the touch.
- Cut peppers from the plant with a sharp knife or shears, leaving a short stem attached.
- Leaving peppers on the plant longer will allow them to change color and sweeten, but don't let them become soft.
Onion
- Harvest onions when the tops turn yellow and begin to fall over, usually in mid to late summer.
- Gently loosen the soil around the bulbs and lift them, then cure them in a warm, dry, well-ventilated area for 1-2 weeks.
- Leaving onions in the ground too long after their tops fall can lead to rot or reduced storage life.
Lime
- Limes are ready to harvest when they are firm, plump, and have a vibrant green or slightly yellow-green color.
- Twist or snip the fruit from the branch; they do not ripen further once picked.
- Harvesting regularly encourages more fruit production; overripe limes may drop from the tree.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer for 3-4 minutes at 180°C (356°F) to warm.
