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
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.