Fajitas de Pollo


3 tomatoes

1 tbsp fajita seasoning

2 tbsp water

1 1/2 pounds chicken breast

1/4 cup olive oil

1 tbsp lime juice

2 tbsp avacado oil

1 tsp salt

2 small/medium yellow onions

2 tbsp butter

3 bell peppers

2 cloves garlic, minced

1 tbsp tomato paste

For the Fajitas


sour cream



Cut tomatoes into 1/2" slices and set aside.

Cut onions, green peppers and chicken into 1/4" slices.

Store onions and green peppers in separate gallon size bags.

Place chicken, water, fajita seasoning, oil and lime juice in a gallon size bag.

Press air out, close bag and seal for 30 minutes.

Heat cast iron pan to high, add in oil, coat bottom of pan.

Add onions to cast iron pan, turn heat down to medium.

Add 1/2 tsp salt and butter once temp has gone down.

Stir onions every 5 to 10 minutes to prevent burning.

Once onions have cooked for 1 hour, place into a covered dish to keep warm.

drain as much of the chicken fajita marinade out of the chicken as you can.

Add chicken to the onion juices in the cast iron pan you just used.

Turn up the heat to medium high and cook chicken until desired color, about 15 minutes.

Remove chicken from pan and add it into the dish with the onions, then cover to keep warm.

Add green peppers to hot skillet, stirring constantly.

Add 1/2 tsp salt to green peppers, turn heat down to medium.

Add garlic to green peppers, cook to desired doneness, while sturing to prevent burning.

Add chicken, onions, tomatoes and tomato paste to cast iron skillet, then gentley stir.

Serve over torteas with cheese and guacamole. Enjoy!
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