Fajitas are an excellent dinner choice when your craving some Mexican food and want to keep your meal a bit lighter and healthier. There is nothing fried and fajitas don’t need to be laden with cheese. This is a quick and easy recipe and is perfect for a spring night. If time is not on your side, the chicken does not need to be marinated for the full suggested time, 30 minutes is enough. Traditional fajitas are made with steak, pork, and chicken. This marinade will work on all three meats.
1 ¼ lb chicken breast, thinly sliced
1 tbs ground cumin
2 tsp chili powder
kosher salt and black pepper
juice of one lime
zest of one lime
2 tbs olive oil
1 onion, sliced
2 bell peppers, red and green, sliced
8 flour tortillas
1 avocado, cut up, or guacamole
1 c cilantro, coarsely chopped
1/2 c sour cream
Jar of your favorite salsa
Mix together the cumin, chili powder, 1 teaspoon salt ,1/2 teaspoon pepper, zest, and juice of one lime. Place the chicken in a ziplock bag and pour the marinade over the chicken. Massage the chicken with your hands once the bag is sealed to be sure each piece is coated with the marinade. Marinate for at least 30 minutes and up to 6 hours. Remove chicken from refrigerator 30 minutes before cooking.
Heat 1 tablespoon of the oil in a cast iron or large nonstick skillet over high heat. In batches, cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
Add the onion and bell peppers and cook, stirring occasionally, until tender, 6 to 8 minutes.
Heat the tortillas over a gas flame and let them brown on each side held just over the flame. Place the chicken, peppers, and onions on the tortillas. Garnish each with guacamole or avocado, fresh cilantro, and a dollop of sour cream.