Mexican food is our family’s favorite cuisine. And fajitas are a favorite dinner at our house.
Sometimes we serve these strips of meat, onions, and bell peppers sautéed together and seasoned with Mexican seasoning alongside rice and beans. But most often we fold them into a tortilla and add our favorite toppings: lettuce, salsa, sour cream, and guacamole.
Fajitas cook quickly, making this an easy meal to prepare whether I start by marinating chicken pieces, as in this recipe, or I’m using leftover pieces of meat. Using different colors of peppers
makes the dish look festive. But I must admit, the red peppers, along with some green, are my favorite.
If you want to make the whole meal from scratch, you can find this recipe along with my recipes for salsa, guacamole and homemade tortillas all on this site.
Chicken Fajitas
Ingredients
- 2 lbs chicken pieces sliced in thin strips
- 1 medium onion sliced in strips
- 2 bell peppers sliced in strips
- 1 tsp chili powder
- 1/2 tsp garlic powder
- salt to taste
- 2 tbsp chopped cilantro optional
- 1/2 lime juiced
Marinade
- 1 tbsp olive oil
- 1 clove garlic pressed
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 lime juiced
Instructions
- Mix marinade in a plastic bag or bowl. Add chicken and marinate for 1-8 hours.
- In a heavy skillet, heat 1 Tbsp oil. Add chicken* and sauté until cooked through. Add onions and cook for about 2 minutes.
- Stir in seasonings. Add the peppers and cook until hot. Stir in cilantro and lime juice. Adjust salt and seasonings
- *If using leftover meat, you may want to add additional seasoning since it hasn’t been marinated.
