We really do eat a lot of texmex food. Huh.
One of my favorite stories about fajitas is that the name derives from the cut of steak that’s traditionally used. Which makes chicken fajitas a bastardized version of the traditional dish. So I tend not to worry about particular toppings being “authentic.” None of this is authentic. That’s ok. They’re still good.
Chicken Fajitas
2-3 limes, juiced
6T veg oil
3 garlic cloves
1T worcestershire sauce
1.5t brown sugar
1 jalapeño
1.5T chopped fresh cilantro
1 lb chicken breast
2 red onions
2 red bell peppers
2 green peppers
8-12 flour tortillas (I sub corn in for mine because I’m gluten-free.)
- In a large bowl, mix lime juice, 4T oil, garlic, worcestershire sauce, brown sugar, jalapeño, and cilantro together. Add 1t salt and 0.75t black pepper. Reserve out 0.25c of mixture, marinate the chicken in the remainder for about 15 minutes.
- Chop vegetables and coat with oil.
- Heat 2 cast iron skillets (one for the vegetables, one for the chicken) over med-high heat. Cook chicken for ~4-5 min on each side, sauté vegetables until done.
- Warm tortillas. Let chicken rest for 5 minutes, then slice.
- Pour 2T of reserved marinade over vegetables, pour remainder over the chicken. Serve with warmed tortillas and any toppings you’d like.
We tend to serve our fajitas with salsa, cheese, avocado, and sour cream. Not terribly traditional, but I covered that above.
The stove-top cooking method I use also isn’t traditional – you’re supposed to grill both the vegetables and the chicken. We do that when we make them on the weekend (and they taste better that way), but if you’re looking for a faster weeknight meal or it’s cold or rainy, this is an acceptable substitute.