Pepper, Mushroom & Chicken Fajitas

Pepper, Mushroom & Chicken Fajitas


  • ¼ cup vegetable oil
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon sugar
  • 2 teaspoons lime juice
  • 1 pound chicken breasts, sliced in strips
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 8 ounces mushrooms, sliced
  • Black pepper
  • Tortillas
  • Optional toppings: Shredded cheese, sour cream, chopped avocado, chopped cilantro, salsa, chopped tomatoes


  1. In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chili powder, ground cumin, paprika, sugar and lime juice. Set aside.
  2. Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and mushrooms and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
  3. Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.


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