Chicken fajitas are a beloved Tex-Mex dish known for their sizzling presentation and vibrant flavors. This recipe combines tender, marinated chicken with sautéed bell peppers and onions, all wrapped in warm tortillas. Perfect for weeknight dinners or casual gatherings, these fajitas are customizable and sure to please everyone at the table.
Ingredients
- 1 lb (450g) chicken breasts or thighs, thinly sliced
- 3 bell peppers (red, green, and yellow), thinly sliced
- 1 large onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 8 flour tortillas
- Optional toppings: salsa, sour cream, guacamole, shredded cheese, chopped cilantro
Steps
Marinating the Chicken: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper. Add sliced chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
Sautéing the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions, season with salt and pepper, and sauté until they are tender-crisp and slightly charred. Remove from the skillet and set aside.
Cooking the Chicken: In the same skillet, add another tablespoon of olive oil. Cook the marinated chicken slices in batches until they are golden brown and cooked through, about 5-6 minutes per batch. Remove from heat and set aside.
Assembling the Fajitas: Warm the flour tortillas in a separate skillet or microwave. Fill each tortilla with a portion of the cooked chicken, sautéed bell peppers, and onions. Add optional toppings such as salsa, sour cream, guacamole, shredded cheese, and chopped cilantro.
Serving: Serve the chicken fajitas hot, with lime wedges on the side for squeezing over the fajitas. Enjoy the sizzling flavors and customizable toppings!
Tips for Variation
- Shrimp Fajitas: Substitute chicken with shrimp for a seafood twist.
- Vegetarian Option: Skip the chicken and add extra sautéed vegetables like mushrooms and zucchini.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the marinade for a spicier version.
- Low-Carb Version: Serve the chicken and vegetables over lettuce wraps instead of tortillas.
- Grilled Fajitas: Grill the chicken and vegetables for a smoky flavor before assembling.
- Fajita Bowls: Serve the chicken and vegetables over rice or quinoa instead of tortillas.
Macros
- Calories: 350
- Protein: 25g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 5g
FAQs:
1. Can I use a different type of meat? Yes, you can use beef, shrimp, or even tofu for vegetarian fajitas. Adjust cooking times accordingly.
2. How do I prevent tortillas from getting soggy? Warm tortillas just before serving and use a clean kitchen towel to keep them covered until ready to fill.
3. Can I prepare chicken fajitas ahead of time? You can marinate the chicken and prep the vegetables ahead of time, but cook them just before serving for the best texture.
4. What can I serve with chicken fajitas? Serve with Mexican rice, refried beans, or a side salad to complete the meal.
5. How do I store leftovers? Store leftover chicken fajita components (chicken, vegetables, tortillas) separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling.
This comprehensive guide ensures you can create delicious chicken fajitas that are not only flavorful but also versatile enough to suit different dietary preferences and occasions. Enjoy the sizzle and spice of Tex-Mex cuisine with every bite!
Flavorful Chicken Fajitas: Easy Tex-Mex Recipe for Every Occasion!
Ingredients
- 1 lb 450g chicken breasts or thighs, thinly sliced
- 3 bell peppers red, green, and yellow, thinly sliced
- 1 large onion thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 flour tortillas
- Optional toppings: salsa sour cream, guacamole, shredded cheese, chopped cilantro
Instructions
- Marinating the Chicken: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper. Add sliced chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- Sautéing the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions, season with salt and pepper, and sauté until they are tender-crisp and slightly charred. Remove from the skillet and set aside.
- Cooking the Chicken: In the same skillet, add another tablespoon of olive oil. Cook the marinated chicken slices in batches until they are golden brown and cooked through, about 5-6 minutes per batch. Remove from heat and set aside.
- Assembling the Fajitas: Warm the flour tortillas in a separate skillet or microwave. Fill each tortilla with a portion of the cooked chicken, sautéed bell peppers, and onions. Add optional toppings such as salsa, sour cream, guacamole, shredded cheese, and chopped cilantro.
- Serving: Serve the chicken fajitas hot, with lime wedges on the side for squeezing over the fajitas. Enjoy the sizzling flavors and customizable toppings!