Switch up your chicken fajitas by marinating the chicken in fresh citrus juice.

Citrus Chicken Fajitas

Pat chicken dry with paper towels. Combine lime juice and 2 tablespoons fajita seasoning mix in a large resealable plastic bag. Add chicken; close bag. Turn bag to evenly coat chicken with marinade. Refrigerate for 1 hour, turning bag occasionally. 

Heat 1/2 tablespoon avocado oil in a large cast-iron skillet over medium heat. Add 2 tortillas. Cook until lightly charred, turning halfway through. Remove from skillet; set aside. Char remaining 6 tortillas, 2 at a time, using 1/2 tablespoon oil for each batch. 

Remove chicken from marinade; discard marinade. Heat 2 tablespoons avocado oil in same skillet. Add chicken; reduce heat to medium. Cook chicken for 10 to 12 minutes or until chicken reaches 165 degrees, stirring occasionally. Transfer chicken to a bowl. 

Add remaining 1 tablespoon avocado oil to skillet. Add fajita vegetables and remaining fajita seasoning. Cook over medium heat for 3 to 4 minutes or until crisp-tender. 

Add chicken to fajita vegetables in skillet; warm through. Serve chicken mixture in charred tortillas. Top with goat cheese and fresh cilantro, if desired. 