Chicken Fajitas
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Servings: 8
Ingredients:
For the Chicken
1 3/4 pounds boneless, skinless chicken breasts
1/4 cup avacado oil
3 cloves garlic, minced
1 tablespoon lime zest, (from 2 limes)
1 teaspoon cumin
3/4 teaspoon oregano
3/4 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1 teaspoon fine sea salt
12 small soft flour tortillas
For the Peppers
2 tablespoons avacado oil
1 large red onion, sliced 1/4" thick
2 bell peppers, sliced 1/4" thick
1/4 teaspoon fine sea salt
1/2 teaspoon sugar
Optional Toppings
Sour cream
Guacamole
Salsa
Shredded cheese
Chopped cilantro
For the Chicken
1 3/4 pounds boneless, skinless chicken breasts
1/4 cup avacado oil
3 cloves garlic, minced
1 tablespoon lime zest, (from 2 limes)
1 teaspoon cumin
3/4 teaspoon oregano
3/4 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1 teaspoon fine sea salt
12 small soft flour tortillas
For the Peppers
2 tablespoons avacado oil
1 large red onion, sliced 1/4" thick
2 bell peppers, sliced 1/4" thick
1/4 teaspoon fine sea salt
1/2 teaspoon sugar
Optional Toppings
Sour cream
Guacamole
Salsa
Shredded cheese
Chopped cilantro
Directions:
For the Chicken
Place chicken breasts One at a time, in a zip lock bag and pound to 1/2" thickness.
Open a 1 gallon zip lock bag and place bag in a medium bowl.
Add oil, garlic, zest, cumin, oregano, chili powder, paprika and salt into the bag.
Crush the bag with your hands to blend the marinade.
Add chicken and seal shut, releasing any air in the bag.
Using your hands, massage marinade into meat until evenly coated.
Put the bag in the refrigerator, then marinate at least 8 hours.
Clean a grill and preheat to high.
For the Peppers
Heat oil in a skillet over medium-high heat.
Add onions, peppers, salt and sugar, then cook, stirring occasionally,
until vegetables brown, 8 to 10 minutes.
Add 1/4 cup of water, then scrape pan to release any browned bits.
Continue cooking 3 to 4 minutes, until water evaporats,
then add 1/4 cup water and cook until vegetables are tender crisp.
Season to taste with more salt and sugar, then set aside.
Oil the grill. Grill chicken, covered, for 2 to 3 minutes per side.
Let the chicken cool slightly, then cut into 1/2" strips.
Arrange chicken and peppers on a serving platter.
For the Fajitas
Stack 4 to 6 tortillas on a plate and cover them with a damp paper towel, then microwave 1 minute.
Repeat with the remaining tortillas. Serve with chicken, peppers and optional toppings.
Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave. Enjoy!
For the Chicken
Place chicken breasts One at a time, in a zip lock bag and pound to 1/2" thickness.
Open a 1 gallon zip lock bag and place bag in a medium bowl.
Add oil, garlic, zest, cumin, oregano, chili powder, paprika and salt into the bag.
Crush the bag with your hands to blend the marinade.
Add chicken and seal shut, releasing any air in the bag.
Using your hands, massage marinade into meat until evenly coated.
Put the bag in the refrigerator, then marinate at least 8 hours.
Clean a grill and preheat to high.
For the Peppers
Heat oil in a skillet over medium-high heat.
Add onions, peppers, salt and sugar, then cook, stirring occasionally,
until vegetables brown, 8 to 10 minutes.
Add 1/4 cup of water, then scrape pan to release any browned bits.
Continue cooking 3 to 4 minutes, until water evaporats,
then add 1/4 cup water and cook until vegetables are tender crisp.
Season to taste with more salt and sugar, then set aside.
Oil the grill. Grill chicken, covered, for 2 to 3 minutes per side.
Let the chicken cool slightly, then cut into 1/2" strips.
Arrange chicken and peppers on a serving platter.
For the Fajitas
Stack 4 to 6 tortillas on a plate and cover them with a damp paper towel, then microwave 1 minute.
Repeat with the remaining tortillas. Serve with chicken, peppers and optional toppings.
Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave. Enjoy!
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