Easy Fajitas


Tex Mex at home doesn’t get much easier than this, and the no-sodium marinade is key. Save the salt for the cooking step to infuse your chicken or tofu with flavor rather than too much salt.




  • 3 tablespoons vegetable oil
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika

Fajita Filling

  • 1 lb. sliced chicken breast, sliced into strips
    14 oz. package of extra firm tofu, pressed to remove water, patted dry, and sliced into strips
  • Salt and pepper
  • 2 tablespoons vegetable oil for the pan
  • 1 onion, sliced thin vertically
  • 2 bell peppers (any color) sliced into thin strips

Toppings / Condiments

  • Cilantro
  • Guacamole
  • Low fat sour cream
  • Lime wedges




  1. Combine all marinade ingredients in a large non-reactive (plastic or glass) bowl.
  2. Add chicken or tofu to marinade mix, making sure to coat all surfaces.
  3. Cover and refrigerate for at least 4 hours and no more than 8 hours. Gently turn the chicken or tofu a few times while marinating.


  1. Use a slotted spoon to remove chicken or tofu from marinade. Let extra marinade drip into the bowl, and blot chicken or tofu with paper towel.
  2. Season with salt and pepper.
  3. Heat a large heavy skillet over medium-high heat. Swirl 1 tablespoon of oil in the pan.
  4. Cook chicken or tofu until browned on all sides. If using chicken, make sure it is cooked through.
  5. Transfer to a plate and tent with foil.
  6. Wipe out the pan with a paper towel and return to the stovetop over medium heat. Add 1 tablespoon of oil to the pan and heat for a minute or two.
  7. Add sliced onions and peppers together for 8 to 10 minutes until soft.
  8. Serve with tortillas or lettuce wraps, with toppings of your choice.