Air Fryer Chicken Fajitas

Air Fryer Chicken Fajitas are sizzling, colorful, and packed with bold Tex-Mex flavor—all made in a single air fryer basket. Juicy chicken, tender peppers, and onions get coated in a simple spice mix and roasted to perfection. It’s a fast, fuss-free meal I turn to whenever I want something delicious in a hurry.

Why You’ll Love This Recipe

I love this recipe because it delivers classic fajita flavor with minimal prep and cleanup. Everything cooks together in one air fryer, and I don’t have to hover over the stove. The chicken turns out tender and flavorful, and the veggies get that perfect caramelized edge. I serve it straight out of the basket into warm tortillas or over rice bowls—it’s endlessly versatile and always satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, sliced

• Bell peppers (any color), sliced

• Red onion, sliced

• Olive oil

• Chili powder

• Cumin

• Smoked paprika

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Lime juice (optional, for serving)

• Fresh cilantro (optional, for garnish)

• Warm tortillas (flour or corn, for serving)

directions

1. I slice the chicken, peppers, and onion into thin strips and place them in a large mixing bowl.

2. I drizzle with olive oil and toss everything with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

3. I preheat the air fryer to 390°F (200°C) for 3–5 minutes.

4. I add the chicken and veggies to the basket in an even layer. If needed, I cook in batches to avoid overcrowding.

5. I air fry for 12–14 minutes, shaking the basket halfway through, until the chicken is cooked through and the veggies are tender and slightly charred.

6. I squeeze fresh lime juice over the top and serve immediately with tortillas and favorite toppings like salsa, sour cream, guacamole, or cheese.

Servings and timing

This recipe makes about 4 servings and takes just 10 minutes to prep and 12–14 minutes to cook. It’s ready in under 25 minutes, making it perfect for weeknight dinners.

Variations

Sometimes I add sliced jalapeños or poblano peppers for extra heat. I’ve used shrimp instead of chicken for a lighter twist (reducing cook time to 8–10 minutes). For a vegetarian version, I replace the chicken with portobello mushrooms or tofu.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the air fryer at 350°F for 3–5 minutes or warm them in a skillet. The microwave works too, though the veggies won’t stay crisp.

FAQs

Can I use frozen chicken?

Yes, but I thaw it completely and pat it dry before slicing and seasoning. Wet chicken won’t crisp properly in the air fryer.

Do I need to marinate the chicken?

No, but I’ve let it sit for 15–30 minutes with the seasoning before cooking for a deeper flavor. It’s not required for great results.

Can I cook everything at once?

If the basket isn’t too crowded, yes. But for better caramelization, I cook in two batches and toss everything together before serving.

What should I serve with these fajitas?

I serve them with tortillas, rice, beans, or a simple salad. Lime wedges, salsa, sour cream, and avocado make perfect toppings.

How spicy is this recipe?

It’s mild to medium. I adjust the chili powder or add cayenne pepper if I want more heat.

Conclusion

Air Fryer Chicken Fajitas are one of my favorite go-to meals when I want something fast, fresh, and full of flavor. With minimal prep and a super short cook time, they’re perfect for busy nights or lazy weekends. Once I make fajitas this way, I may never go back to the stovetop again.