Chicken Fajitas
User Reviews
5
Chicken Fajitas
Description
The Chicken Fajitas recipe starts with a lively marinade of lime juice, orange juice, olive oil, minced garlic, cumin, salt, and pepper that tenderizes and flavors the chicken. The marinated chicken thighs (or breasts) are cooked over medium-high heat until caramelized, then rested before slicing.
The bell peppers and onions are cooked separately in batches over high heat to achieve a slight char and toss to soften but remain crisp. This contrast between the smoky vegetables and tender, juicy chicken creates the distinct fajita texture.
Traditionally served with warm flour tortillas, avocado slices, and sour cream, the fajitas are assembled at the table, allowing customization. The recipe suggests warming tortillas before serving and offers flexibility in toppings like fresh salsa or guacamole.
The marinade can be varied with pineapple or other fruit juices or spiced differently to adapt flavor. The marination time ranges from 1 hour to 24 hours for deeper flavor absorption. Resting the chicken before slicing helps retain juiciness.
Ingredients
Marinade:
- 1/4 cup / 65 ml lime juice
- 1/4 cup / 65 ml orange juice (Note 1 for subs)
- 2 tbsp olive oil
- 2 garlic minced, cloves
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
Fajitas:
- 700g / 1.2 lb chicken thighs halved horizontally (Note 2, skinless, or 2 large chicken breasts
- 2 tbsp olive oil
- 3 bell peppers deseeded and sliced (red, yellow or green, aka capsicums
- 1 onion halved and sliced thickly (brown, yellow, white or red, large
To Serve:
- 8– 12 tortilla small
- 1 avocado halved and sliced, large
- sour cream
- lime fresh, wedges
Instructions
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Use 2 skillets to cook the chicken and vegetables at the same time, if you can.
Vegetables:
- Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
- Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.
Chicken:
- Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
- Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.
To Serve:
- Warm tortillas using chosen method.
- Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.
Notes
- Lime and orange juice form the base of the marinade; pineapple, apple, mango juices or chicken broth with sugar can be used as substitutes.
- If no juice alternatives are available, add onion, garlic powder, coriander powder, paprika, and sugar for flavor compensation.
- Chicken breasts should be halved horizontally into thinner steaks for even cooking if used instead of thighs.
- Additional toppings include avocado sauce, restaurant-style salsa, pico de gallo, and fresh cilantro for variety.
- Nutrition estimates are based on two tortillas per person with sour cream and avocado slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 110g | |
| Calories | 196cal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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