Chicken fajitas are a family favorite in my house and are on my dinner recipe rotation every couple of weeks. They're fast and easy, and we can customize our fajitas however we like, since I set it up as a "fajita bar". The kids and my husband do traditional fajitas in tortillas, and my teens often add lettuce and rice to make it similar to a burrito. I eat low carb so I skip the tortilla and just enjoy the fajitas fillings loaded up with avocado, sour cream and cheese.
Ingredients
2 lbs skinless boneless chicken breast and/or thighs
1 green or red bell pepper (use 2 if you prefer lots of vegetables)
1 large onion (use 2 if you prefer)
1/2 jalapeno pepper (optional, skip if you don't like it spicy)
2 tsp ground cumin
1-2 tsp chili powder (use regular, dark or ancho)
1-2 tsp Tajin seasoning (this spicy and lime-infused seasoning is a bit hard to find -- Market Basket doesn't carry it but check Shaws or Stop & Shop)
1 tsp salt (more if needed)
1/2 tsp black pepper
2 tbsp olive or avocado oil, divided
Fajita bar:
Fajita or burrito size flour tortillas
Sour cream
Cooked white rice (optional)
Peeled and chopped avocado or guacamole
Mexican cheese blend
Thinly sliced lettuce (optional)
Salsa
Cauliflower rice, for those avoiding carbs
Instructions
- Slice chicken into thin strips. Heat 1 tbsp oil in a large skillet over medium-high heat. Saute chicken strips until done, separating slices and stirring until all are thoroughly cooked, about 8-10 minutes. Remove to a separate bowl.
- Core, seed and slice bell peppers into thin strips. Peel brown outer layers off onion, slice in half, lay on flat side, and slice each onion half into thin slices.
- Core and seed jalapeno pepper and mince into very small pieces. Keep the seeds if you like it very hot; otherwise, toss them. Be very careful to wash your hands thoroughly after handling the jalapeno, and don't touch your eyes even after washing your hands -- it will hurt!
- Heat remaining 1 tbsp oil in large skillet (it's fine to use the chicken skillet, no need to clean it) and saute onions, pepper strips and jalapeno until tender, 8-10 minutes.
- Add chicken back to skillet with vegetables. Sprinkle with salt, pepper, ground cumin, chili powder to taste, and Tajin seasoning. Stir well and cook 1-2 minutes to blend. Taste and adjust seasonings as needed. It may need more salt, to make the flavors emerge.
- Warm a plate of tortillas in the microwave for 30 seconds, place bowls of fajita bar toppings out along with chicken mixture, and let family members assemble their own fajitas.
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