Chicken Fajita Recipe
Chicken Fajitas is a tex-mex classic that combines juicy, spicy chicken with colored step-pepper and onion, all soft flour tortilus were hot sizzling. This chicken fajita recipe is still simple to burst with a smokey spice blend, fresh lime and aromatic garlic with bold flavor. It is a family favorite for a quick week's dinner or a festive gathering, which brings the restaurant-style size in your own kitchen. Customize it with topping such as Guakamol, Salsa, or chopped cheese to make it unique.
Equipment
- Large skillet or cast-iron pan
- Cutting board
- Knife
- Mixing bowl
- Tongs
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced thinly
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 8 small flour tortillas
- Optional toppings: sour cream, shredded cheese, guacamole, salsa
Instructions
- Mernet the chicken: In a bowl, mix chili strips to chili powder, smoked paprika, cumin, garlic powder, parsley, salt, black pepper, lime juice and 1 tbsp of olive oil. Toss well to coat and set a separate set for 5 minutes.
- Cook the vegetables: Heat 1 tbsp of olive oil in a large pan on medium-high heat. Add chopped bell chili and onion, sauté for 5-6 minutes until slightly softened and on the edges. Transfer to a plate and keep warm.
- Cook chicken: In the same pan, add marinated chicken. Cook for about 6-8 minutes, sometimes stirring, until it is cooked and mildly strives.
- Combine: Return chili and onion into the pan, toss everything together, and cook for 1 and minute until it becomes hot.
- Serve: Heat the tortals and fill with a mixture of chicken and pepper. Top with your choice of salsa, sour cream, guacumol, or chopped cheese.
Notes
Enjoy your homemade chicken fajita recipe!