Chicken Fajitas


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



Shredded cheese

Chopped cilantro

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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