Chicken Fajitas
These vibrant chicken fajitas feature grilled chicken, colorful peppers, and onions, all wrapped in soft tortillas for a delicious meal.
Ingredients
- 1.5 to 1.75 pounds chicken tenderloins or boneless, skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic minced
- 1 tablespoon lime zest (from about 2 limes)
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ¾ teaspoon ancho chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 8-12 pieces small soft flour tortillas
- 2 tablespoons vegetable oil (for sautéing peppers)
- 1 large red onion sliced ¼ inch thick
- 2 pieces bell peppers sliced ¼ inch thick
- ¼ teaspoon salt (for peppers)
- ½ teaspoon sugar (for peppers)
- Sour cream (optional)
- Guacamole (optional)
- Salsa (optional)
- Shredded cheese (optional)
- Chopped cilantro (optional)
Instructions
- Pound chicken breasts to an even thickness of ½ inch for even cooking.
- In a zip-lock bag, combine vegetable oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika, and salt. Add chicken, seal, and massage the marinade into the meat. Marinate for at least 8 hours or up to 24 hours.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add sliced onion and bell peppers, along with salt and sugar. Sauté for about 8-10 minutes until tender-crisp.
- Add ¼ cup of water to the pan, scraping up any bits stuck to the bottom. Cook until the water evaporates.
- Preheat your grill to high and oil the grates. Grill the marinated chicken for 2-3 minutes on each side until cooked through and marked.
- Let the chicken cool slightly, then slice into ½-inch strips.
- Assemble the fajitas by placing grilled chicken and sautéed vegetables on warm tortillas, allowing for customizable toppings.
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Notes
Serve with toppings like sour cream, guacamole, salsa, and shredded cheese.