Chicken Fajitas

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 Fajitas with Chicken


The traditional fajita may be credited to Tex-Mex cuisine. The phrase originally referred to a grilled beef strip served in a tortilla. Nowadays, you may order fajitas with beef, chicken, shrimp, or even vegetables.

These may be on your dining room table FAST since they require little preparation and cooking time. Make your own flour tortillas for an extra special treat and serve them with sour cream, pico de gallo, and guacamole. Add additional chili powder, cayenne, or paprika to your fajitas if you want them a bit spicier!

Do you allow substitutions?

There are many ingredients you may substitute in this dish, even though we have separate recipes for steak and shrimp! If you want spicy food, switching up any or all of the bell peppers with jalapenos or poblanos would be fantastic. Do you want to give your food some zest? Use some homemade taco seasoning in place of the cumin!

What do I serve alongside fajitas?

These may be a dinner unto themselves, but we never pass up a tasty side dish. Refried beans and Mexican rice are a traditional combination. You may always serve some chips with simple guacamole and fresh salsa!

What toppings for fajitas are the best?

You may layer on all of your favorites at this point. Shredded cheddar, sour cream, and guacamole may be included in traditional fajitas. Why stop with that? Add a chimichurri or corn salsa on top of them! Those will definitely distinguish your fajitas.

Ever tried these? Comment below and let us know how it went! This and more than 90 other recipes may be found in our new cookbook, Insanely Easy Chicken Dinners.

INGREDIENTS
  • 1 tbsp. extra-virgin olive oil and half a cup of it
  • 3 to 4 limes yielding 1/4 cup of lime juice
  • 1 teaspoon cumin
  • Crushed red pepper flakes, half a teaspoon
  • 1 pound of skinless, boneless chicken breasts
  • Halal salt
  • Black pepper freshly ground
  • Finely sliced bell peppers from two
  • 1 big, thinly sliced onion
  • Serving tortillas
DIRECTIONS

Mix 12 cups of oil, lime juice, cumin, and red pepper flakes in a big basin. Chicken should be salted and peppered before being added to the dish and coated. Allow marinating for at least 30 minutes and up to 2 hours in the refrigerator.

In a big skillet, heat the last tablespoon of oil over medium heat when it's time to fry. Cook the chicken, for 8 minutes per side, until golden and well done. After 10 minutes of resting, cut into strips.

Cook the onion and bell peppers in the skillet for five minutes, or until tender. Add the chicken and blend by tossing. Add tortillas to the dish.


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