Ingredients
Nutrition per serving
- Calories
- 400
- Protein
- 29 g
- Carbs
- 39 g
- Fat
- 15 g
- Saturated fat
- 4 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1,190 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Toss the chicken, peppers and onion in a bowl with the oil, chili powder, cumin, smoked paprika, garlic powder and salt.
Spread in an even layer in the basket, as close to a single layer as you can; don’t pile it high or it will steam. Air fry at 400°F for 12 to 14 minutes, shaking twice, until the peppers are charred at the edges and the chicken reaches 165°F.
Squeeze half the lime over the fajitas and toss. Cut the other half into wedges.
Warm the tortillas in the air fryer for 1 minute, or wrapped in a damp paper towel in the microwave for 30 seconds.
Fill the tortillas with the chicken and vegetables and top with sour cream, salsa and cilantro.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- Swap the chicken for thinly sliced flank steak (cook to 135°F for medium-rare) or a can of drained black beans for a vegetarian version.
- Leftovers keep 3 days. Reheat at 375°F for 3 to 4 minutes and use for burrito bowls or quesadillas.
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Gear that helps
- Air fryer Crisps without a pot of oil.
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
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