Chicken Fajita is my go-to recipe for weeknights that we want to eat light. Fajita is Tex-Mex cuisine made of any grilled meat that is served as a taco on a flour or corn tortilla. The term originally referred to as skirt steak, the cut of beef first used in the dish. Popular meats today also include chicken and other cuts of beef, as well as vegetables instead of meat. Usually, the meat is cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes.
The meat choice for this recipe is chicken breast. One reason is that chicken breast is quick to cook and more tender making it best for quick-prep weeknights dinner. Don’t limit yourself with chicken, you can also do a combo of chicken and steak or just steak. When making steak fajitas, use flank or skirt steak too. They cook quickly but can be a bit tough.
For the flour tortilla, you can buy ready to eat tortillas at groceries near you. If you are the adventurous type and to give the fajitas a personal touch, you can try making your own. Fortunately, I just posted a recipe on homemade flour tortillas that can guide you to making your own flour tortillas!
The secret ingredient is always LOVE
Tips for Chicken Fajita
- Fajitas are a fun meal to cook for the family. Try topping with salsa to make them extra delicious.
- 2 pieces chicken breast measuring to 500 grams
- 1 key lime or lemon (alternative to calamansi)
- salt and pepper (seasoning)
- 1/4 tsp chili flakes
- 1 clove garlic (chopped)
- ½ green bell pepper (seeds removed and cut in strips)
- ½ yellow bell pepper (seeds removed and cut in strips)
- ½ red bell pepper (seeds removed and cut in strips)
- 1 large red onion
- 2 tbsp cooking oil
- Wash and pat dry chicken breast . Place chicken in a bowl and squeeze lime juice and add garlic, salt, pepper, and chili flakes. Rub the mixture on the chicken and let rest for 30 minutes to 1 hour.
- Heat 2 tbsp of the oil in a wide skillet over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up. When cooked though. Remove from pan and set aside.
- Using the same skillet, add more oil if needed. Saute onion until translucent. Add bell peppers and stir fry until soft. While cooking vegetable you can cut the chicken breast into strips.
- Add the chicken strips with the vegetable and let cook at low heat for 2 more minutes.
- Remove from heat. Prepare a flour tortillas and spread with your favorite sauce and serve! Bon Appetit!