Servings: 4-6 / Prep time: 10 min / Cook time: 20 min / Marinate: 1 hr or overnight

Citrus cinnamon chicken fajitas-min

These Mexican chicken fajitas are served with grilled onions, jalapeños and cactus (nopal) in a warm corn tortilla. Yucatan marinade is a sweet and tangy marinade that will transform a simple grilled chicken into an amazing dish.



  • 4 boneless, skinless chicken breasts halves
  • 1 jar Molli Yucatan Mojo marinade
  • 2 tbsp olive oil
  • ½ yellow onion, sliced
  • 1 jalapeño pepper, sliced
  • 9-12 corn tortillas, warmed
  • 1 cactus (nopal), sliced


  1. Place chicken in a nonreactive container and cover with Molli Yucatan Mojo marinade. Cover container tightly and place in refrigerator to marinate for at least 1 hour or overnight.
  2. Heat skillet over high heat.
  3. Meanwhile, remove chicken from marinade. Cook on skillet for 5-7 min on each side, or until the chicken is no longer pink in the middle and juices run clear.
  4. Add onions and jalapeño to skillet next to the chicken, cook until onions are soft.
  5. Remove chicken and let stand, covered.
  6. Add cactus to skillet and cook for 3 minutes on each side.
  7. Slice chicken in ½ inch strips. Slice cactus.
  8. Serve the chicken fajitas in warmed tortillas with the garnishing on top. Provecho!