📝 About This Recipe
Originating from the Tex-Mex borderlands, these fajitas capture the essence of vibrant, festive dining with high-heat searing and bold spices. Our version uses a citrus-infused marinade to tenderize the chicken and create a deep, caramelized crust that balances perfectly with crunchy bell peppers. It is a sensory masterpiece of smoky aromas, bright colors, and explosive flavors that turn any weeknight dinner into a celebration.
🥗 Ingredients
The Marinade
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Chili powder (adjust for heat preference)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Honey (to aid caramelization)
Main Ingredients
- 1.5 pounds Chicken breast (boneless, skinless, sliced into 1/2-inch strips)
- 3 pieces Bell peppers (mixed colors (red, yellow, green), sliced into strips)
- 1 large Red onion (sliced into 1/4-inch wedges)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 8 pieces Flour tortillas (6-inch size)
For Serving
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/2 cup Sour cream (full fat preferred)
- 1 piece Avocado (sliced or mashed into guacamole)
- 1/2 cup Pico de gallo (fresh tomato salsa)
👨🍳 Instructions
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1
In a large bowl or gallon-sized zip-top bag, whisk together the olive oil, lime juice, cumin, smoked paprika, chili powder, minced garlic, honey, salt, and pepper.
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2
Add the sliced chicken strips to the marinade. Toss thoroughly to ensure every piece is coated. Let it marinate at room temperature for 20 minutes, or refrigerate for up to 2 hours.
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3
While the chicken marinates, prep your vegetables. Ensure the peppers and onions are sliced to a similar thickness as the chicken to ensure even cooking.
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4
Place a large cast-iron skillet over medium-high heat. Allow it to get very hot—almost smoking—to achieve that signature restaurant-style sear.
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5
Add a tablespoon of oil to the skillet. Working in batches if necessary, add the chicken strips in a single layer. Do not crowd the pan or the chicken will steam rather than sear.
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6
Cook the chicken for 3-4 minutes per side without moving them initially, allowing a golden-brown crust to form. Once cooked through and charred, remove the chicken to a plate and tent loosely with foil.
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7
In the same skillet (don't clean it!), add another splash of oil. Toss in the onions and peppers. The moisture from the veggies will help deglaze the flavorful browned bits (fond) from the chicken.
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8
Sauté the vegetables for 5-6 minutes. You want them to be slightly charred on the edges but still retain a bit of a crisp snap.
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9
While the vegetables cook, wrap your tortillas in damp paper towels and microwave for 30 seconds, or toast them individually over an open gas flame for a smoky touch.
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10
Return the cooked chicken and any accumulated juices back into the skillet with the vegetables. Toss everything together for 1 minute to marry the flavors.
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11
Squeeze half a fresh lime over the sizzling mixture and sprinkle with half of the chopped cilantro.
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12
Serve immediately while the skillet is still sizzling, bringing it directly to the table with the warm tortillas and toppings on the side.
💡 Chef's Tips
For the best flavor, use a cast-iron skillet; it retains heat better than stainless steel and creates a superior char. Avoid over-marinating the chicken; the lime juice is acidic and can turn the meat mushy if left for more than 4 hours. Slice your chicken against the grain to ensure every bite is tender and easy to chew. If you like it spicy, add a sliced jalapeño to the skillet along with the bell peppers. Make sure the skillet is screaming hot before adding the chicken to get that authentic 'sizzle' and smoky flavor.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager or a fresh lime margarita on the rocks. Serve alongside Mexican street corn (elote) topped with cotija cheese and chili powder. Include a side of cilantro-lime rice and slow-simmered black beans for a complete feast. Offer a variety of hot sauces ranging from mild verde to spicy habanero to suit all guests. Add a bowl of pickled red onions for a bright, acidic pop that cuts through the richness of the avocado.