Sizzling Chicken Fajitas
Prep Time
30 minutes to 2 days (marination)
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(120)
Ingredients
4-5 servings
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons lime juice (half a juicy lime)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 garlic clove, minced or pressed
- Few dashes hot sauce, optional
- 8 (6-inch) flour or corn tortillas
- Olive oil
- 2 large bell peppers, cut into thin strips (a mix of green, red and other colors)
- 1 large yellow or sweet onion, halved and sliced thin
- Coarse salt
- 1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed)
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Shredded cheese or sour cream
- Minced white onion or pickled red onions
- Chopped cilantro, pickled jalapeños, hot sauce and lime wedges
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Preparation
Step 1
Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in a bowl or freezer bag.
Step 2
Add lime juice, spices, and garlic to the chicken and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.
Step 3
20 to 25 minutes before serving, heat oven to 250°F and wrap tortillas in foil to warm them.
Step 4
Heat your largest skillet on the highest heat. Drizzle olive oil to lightly coat the bottom of the pan.
Step 5
When the oil is nearly smoking, add the peppers in a single layer. Wait until charred underneath before moving them.
Step 6
Once browned, add onions and some salt. Wait again for color to develop before stirring.
Step 7
When peppers are charred and onions softened, transfer mixture to a plate to clear the skillet.
Step 8
Reheat skillet on high with a thin layer of olive oil. Spread chicken strips in a single layer. Wait until browned underneath before moving.
Step 9
Sauté chicken, pausing regularly to brown, for about 4 to 5 minutes until cooked through.
Step 10
Return peppers and onions to the skillet. Heat until everything is sizzling.
Step 11
Serve immediately, spooned onto warm tortillas with chosen fixings.
Step 12
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Chef's notes
Fajitas were traditionally made with skirt steak, which would work excellently here too.
For a vegetarian version, increase the medley of vegetables.
Shortcut recipes
Lazy Taco Slaw:
Mix coleslaw mix with sliced scallions, mayo, lime juice, and salt to taste.
Slacker Pico de Gallo:
Combine diced tomatoes, minced white onion, jalapeño, lime juice, olive oil, salt, and cilantro.
Pickled Red Onions:
Marinate thinly sliced red onion in a mixture of red wine vinegar, cold water, sugar, and salt for 30 minutes to a week.
