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+ servings

Spicy Corn and Chicken Fajitas

Prep Time1 hr 10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Servings: 4 servings


Spice Blend

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 2 tsps ground cumin


  • 3 large boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • juice from half a lime
  • 2 cups sliced white button mushrooms
  • 1 1/2 cups corn kernels
  • 1 red bell pepper seeds and stem removed, sliced into strips
  • 2 tbsp unsalted butter
  • 1 tsp ground cumin
  • 1/4 cup sliced green onions
  • juice from half a lime
  • flour tortillas
  • Serve with: sour cream, cotija cheese, and cilantro.


  • In a small bowl, stir together the brown sugar, paprika, chili powder, ground cumin and kosher salt. Set aside.
  • To a large ziploc bag, combine the chicken, olive oil, juice from half a lime, and the spice blend. Seal completely and rub the ingredients into the chicken. Place in the refrigerator to marinate for 1 hour.
  • In a large nonstick skillet set over medium heat, add a drizzle of oil. Add the mushrooms and cook for about 5-6 minutes or until tender. Add the corn kernels, red bell pepper, butter, and cumin. Cook for 5 minutes. Stir in the green onions and remaining juice from half a lime. Remove from heat and set aside.
  • In another nonstick skillet set over medium heat, add another drizzle of oil. Remove the chicken from the refrigerator and slice into strips. Place the chicken in the preheated pan. Cook for about 8-10 minutes or until the chicken is completely cooked through. Stir in the veggie mixture and toss to combine.
  • Serve your fajitas on warmed flour tortillas topped with sour cream, cotija cheese, and cilantro. Enjoy!