Fajita night
Prep time
Cook time
Total time
Author: Slightly Adapted from Jenn Segal's Grilled Chicken Fajitas
Serves: 6 servings
Ingredients
- FOR THE CHICKEN
- 1-1/2 to 2 pounds chicken tenderloins or boneless, skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon lime zest, from 2 limes
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 8-12 small soft flour or corn tortillas
- FOR THE PEPPERS
- 2 tablespoons vegetable oil
- 1 large red onion, sliced ¼" thick
- 2 bell peppers, sliced ¼" thick
- ¼ teaspoon salt
- ½ teaspoon sugar
- OPTIONAL ACCOMPANIMENTS FOR SERVING
- Sour cream
- Beans
- Shredded cheese
- Chopped cilantro
- Guacamole
- 2 large ripe avocados
- ¼ cup minced onion (red or yellow)
- 2 tablespoons chopped cilantro
- ½ tsp salt
- juice of 1 lime
- Pico De Gallo
- 1 pint cherry tomatos, quartered
- ¼ cup minced onion (red or yellow)
- 2 tablespoons chopped cilantro
- ½ tsp salt
- juice of 1 lime
- 1 jalapeño, seeded and minced
Instructions
- Cut chicken breasts down the middle lengthwise if you are not using tenderloins.
- Add the oil, garlic, lime zest, cumin, oregano, chili powder, smoked paprika and salt into a medium bowl and mix well. Add the tenderloins or pounded chicken breasts, coat well, cover and let the chicken marinate at least 8 hours or up to 24 hours.
- Meanwhile, prepare the salsa and guacamole.
- Make the guacamole: Cut avocados in half, remove and reserve the pits and scoop out the flesh into a mixing bowl, Mash gently with a fork and stir in onion, cilantro, salt and lime juice. Adjust seasonings and serve immediately or stick the pits in to keep from browning.
- Make the pico de Gallo: Combine tomatoes, onion, cilantro, jalapeño, salt and lime juice in a bowl and mix well. Adjust seasonings.
- Clean the grill and preheat to high.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
- Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. or wrap in foil and heat in a 350 degree oven for 15 minutes. Serve with the chicken, peppers and optional accompaniments.
- Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.
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