Sizzling Chicken Fajitas

So simple but so flavorful to create an authentic-tasting south of the border speciality. 

These may not sizzle and smoke like you see in any local Mexican restaurant, but they’re so packed with flavor that you’ll tonight and tomorrow as the flavors meld.

This recipe would also work with a thinly slices flank steak.

Ingredients

2 chicken breasts, chopped into tortilla-approved strips

3 bell peppers of different colors, cut into strips

1 white onion, cut so that the inners create long strips

Equal parts soy sauce, lime juice and olive oil

4-5 limes

Cilantro

Pico de gallo

1 Avocado, cut into strips or made into guacamole

 

Place the chicken and veges in separate plastic bags. A couple hours before cooking, pour the marinade over the chicken and massage to coat.

You can do the same with the veges, but go lighter on the oil. I like to sprinkle some chili powder or other Mexican seasonings in the bag. 

Heat a very small bit of oil in a pan (think cast iron). Cook the chicken until almost cooked through. About 5 minutes.

Remove chicken to a plate and cover with foil or put in the microwave to keep warm.

Now cook the veges until they’re cooked down but still crisp. About 4-5 minutes. Add the chicken back to the pan and keep stirring until everything is cooked through.

While doing that, prep the tortillas. Place corn tortillas in a toaster oven and toast on setting 1 (it’s like a minute). Then turn on two gas burners and finish the tortillas by getting a little char on each side.

Serve with a side of pico de gallo or guacamole. And top with fresh cilantro and a variety of bottled hot sauces. Sliced avocados in lieu of guac also works. Sliced lime on the plate is also a nice addition. 

On the side, good options are refried beans or Spanish rice.