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Cinnamon and Lime Chicken Fajitas


"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"
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55 m servings 395 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
  3. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
  4. Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
  5. Serve the chicken and potatoes in warmed tortillas.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 395 calories; 12.9 g fat; 49.5 g carbohydrates; 22.3 g protein; 45 mg cholesterol; 1234 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 134
  1. 178 Ratings

Most helpful positive review

I have to agree with the others on this one. It was tasty, but needed a little zip. I heeded the adviec of others and made these changes which made the recipe even better. I cut the recipe in ha...

Most helpful critical review

This recipe was good, however, the Tablespoon of cinnamon is way too much - I would use maybe 1/4 to 1/2 of a tablespoon. It just made it way too spicy, however, it adds a good flavor. I recom...

Most helpful
Most positive
Least positive

I have to agree with the others on this one. It was tasty, but needed a little zip. I heeded the adviec of others and made these changes which made the recipe even better. I cut the recipe in ha...

This is my recipe...submitted long ago and never realized it got published...looked at the original recipe and realized the reason many say the chix is dry is that they published the cooking tem...

yay! i didn't change much in this recipe, but I did use sweet potato instead of regular potato, cuz it's better for you tastes better too, IMO. My husband said it was one of the best dinners I'...

This was surprisingly tasty! I followed the recipe exactly, except I used flour tortillas instead of corn (all we had). We are pretty picky, but we definitely did enjoy these - but we expected...

I give this recipe a 4 only because these were on the dry side. I will make them again but will probably shred a roasted deli chicken or moisten the chicken with broth before adding.

One of my regulars!! This one is a family favorite. The potatoes took longer to brown than the recipe stated, so start them first. I omitted the Jalapeño and used a chopped Chipotle in adobo sa...

Fantastic! I made this exactly like the recipe, except that I added a bit more jalapeno. I was nervous because the cinnamon seemed like it would add a strange taste, but it was perfect. My hu...

Fabulous! I marinated the chicken using Super Fajita Marinade for a few hours and then coated the chicken with cinnamon. I used the marinade to coat the potatoes and cooked the chicken and pota...

Amazing!!!! So deliciously different. If I could give this one 10 stars, I would. I didn't change anything except an additional tablespoon of jalapenos, and a tablespoon or two of finely chopped...