do i have a colorful post for you today, chicken fajitas!!

after i moved to the states my cousin ana was kind enough to show me around.  she was older, wiser and knew all the good spots. for a while there, it seemed that every time we went out we ended up in a mexican restaurant eating fajitas. nowadays sometimes we meet for lunch by her office and we go to a mexican place, and sure enough… someone has fajitas.  

fajitas are so quick and easy to make i am surprised i did not make them before. thankfully, that mistake has been rectified now and here is the recipe for chicken fajitas!!

INGREDIENTS:
1 1/2 lbs boneless & skinless chicken thighs 
1 tbs chili powder
1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp ground pepper
1 tsp sugar
1 tbs ground cumin
1 tsp tabasco sauce
1 tbs apple cider vinegar
1 1/2 tbs olive oil
juice of one lime
1 green pepper
1 bell pepper
1 banana pepper
1 orange pepper
1 medium onion
monterrey jack cheese
10 flour tortillas 

INSTRUCTIONS:
cut the chicken into strips.  you can also use chicken breast if that’s what you have. 

next, combine all the spices.

kosher salt, pepper, cayenne, garlic powder, ground cumin, chili powder and sugar.

add the vinegar and tabasco sauce.

add the lime juice and olive oil.

mix everything well. 

coat the chicken with 2/3 of the seasoning. reserve the rest.

next, chop up the onions into strips.

and do the same with the peppers.  i love the bright color combination.

coat the onions and peppers with the remaining seasoning. let both the chicken and the peppers rest for 30 minutes at room temperature. 

once the 30 minutes have passed heat up a grill pan or a heavy skillet.  i did not have a grill pan, so my cast iron skillet had to do.  cook the chicken turning to cook on each side.

cook the chicken 7-10 minutes, turning to cook on all sides. remove the chicken from the pan. 

add the peppers and onions to the pan. 

cook the peppers and onions for about 2 minutes.  just enough for the onions to wilt a bit.

add the chicken and cook for another 5 minutes. meanwhile heat up the tortillas in the oven. you can also heat them up in the microwave for 30 seconds. 

squeeze the juice of one lime on the peppers and chicken before serving. 

serve on warm tortillas with some shredded or cubed monterrey jack cheese for an extra spicy kick.

the chicken was super juicy. even though the seasoning has tabasco, cayenne and chili pepper these fajitas have a medium amount of heat.  i am glad i added the ground cumin, it gives them a very earthy flavor.

i squeezed more lime juice before eating them. i love lime, i squeeze it every where i can. you can add salsa and sour cream if you’d like as well. 

i served them with mexican street corn.  i will be posting that recipe tomorrow.

i hope you try making these at home.  this recipe yields about 10 fajitas.  we had some for dinner last night and the irishman took the rest to work today.  

thank you for stopping by!