This is an awesome chicken fajitas recipe that is easy to make and delicious! Boneless, skinless chicken breast beautifully seasoned Mexican style. Add some peppers and onions and fry until sizzling. Top with shredded lettuce, guacamole and then drizzle with your favorite salsa or hot sauce. Add some refried beans and Mexican rice and you’ve got a real winner! Enjoy.
2 teas. salt
3/4 teas. pepper
1 teas. onion powder
3/4 teas. garlic powder
3/4 teas. chili powder
1/2 teas. cumin powder
1/3 cup veg. or olive oil (or whatever you like)
3/4 of a green pepper
3/4 of a red pepper
1 small onion
Method: Chicken Fajita Mix
Wash and dry your chicken. Slice into strips about 1 to 1 1/2 inches long, 1/2 wide and about 1/4 to 1/2 inch thick.
Transfer your sliced chicken to a large wide bowl.
Add the oil and seasonings to your bowl of chicken, mix well and set it next to your cutting board for now.
Next, slice your red pepper, green pepper and onion into strips approximately the same size as your chicken strips.
Slide these into your bowl.
Now just give the whole thing a good stir to thoroughly mix.
It is very important that you slice the chicken thin so it will be cooked all the way through at the same time the veggies are done.
You can either place a piece of plastic wrap directly on top of the chicken fajita mix, pressing down on it to squeeze all of the air out or place into Ziplock bags and squeeze all of the air out, your choice.
Marinate the chicken fajita mix for at least 2 hours or as long as overnight refrigerated.
Either way place your mix on a counter and bring it to room temperature before cooking.
30 minutes should bring it to room temperature.
Safety Note: For this recipe it is ok to slice your veggies on the same cutting board that you used for the chicken. In most cases you would not cut vegetables on a cutting board that was just used for meat because of “cross contamination”. In other words the raw meat will contaminate the vegetables. Since we are adding the vegetables into the meat here, you’re safe.
Let’s move on to the toppings.
Toppings: Guacamole And Shredded Lettuce
1/2 onion (small dice)
1/4 cup chopped fresh cilantro leaves
1/4 teas. salt
1/8 teas. garlic powder
juice of 1/2 small lemon or the better half of a lime
Slice the avocados in half, remove the seed and spoon the “meat” into a medium to large shallow bowl. Mash with a fork or potato masher until smooth. Add your small diced onion, chopped cilantro, lemon or lime juice and seasonings. Give it a good stir and it’s ready.
For the lettuce you’ll need about 1/3 to 1/2 of a head, shredded.
Now that your prep is done lets roll up some tortillas!
You’ll need 12 to 16 flour tortillas.
Get the ones with a 6 to 8 inch diameter.
Take 2 or 3, roll them up, place on a piece of foil, about a 1 foot square.
Then roll them up in the foil. They’re ready for the oven.
Hint for serving: When you sit down to eat, unroll and pull one out.
Then roll the remaining tortillas back up to keep them warm 🙂
Now it’s time to put it all together!
Chicken Fajitas: Cooking And Plating
From this point on it goes pretty fast so lets get started. You should already have your chicken fajita mix at room temperature.
Cooking Chicken Fajitas And Tortillas
Heat your oven to 350 degrees.
Heat a large skillet to medium high to high heat.
Add about a tablespoon of oil (per batch) to your hot skillet and swirl it around to coat the bottom.
Note: Use a wood spatula to break a piece of chicken in half to check for doneness.
You can transfer cooked batches to a bowl and tightly cover with foil. This will keep it nice and warm for about 20 minutes (each new cooked batch added to the bowl will keep it hot)
Continue cooking in batches until done.
Place your “foil rolled” tortillas in the preheated oven to warm for 12 to 14 minutes. You should put them in when you start your last batch of chicken so everything is done at the same time.
Plating Your Chicken Fajitas
Place a big spoonful of your guacamole onto one side of the plate. Add some shredded lettuce next to it.
Spoon a nice portion of your chicken fajita mix onto the plate. Put a “roll” of warm tortillas on the side and serve.
You could also add sour cream, cheese, pico de gallo, hot sauce, salsa, olives, jalapenos or whatever else you like on your chicken fajitas! It’s up to you so “make um the way you like um”!
Your friends and family are going to love these chicken fajitas! The tender chicken and soft yet firm peppers and onions infused with delicious Mexican flavors are wonderful! Everyone will have the option of topping their tortillas with what ever (and how much) they want of each item. Give these a try, I know you’ll love um! Enjoy and Happy Cooking!