Happy Cinco De Mayo everyone!! Today is a great day for this apt meal I made for my family. Boneless, skinless chicken breasts add high-quality protein to any meal.This dish is super easy to make and quite filling too.
Leftover Chicken fajita strips can be added into a salad for a scrumptious lunch. Or, just stir fry the chicken in a skillet with sliced onions, bell peppers, and taco seasoning to make a fast, tasty fajita filling into tacos or quesadillas for dinner. I serve this dish as fajitas or make tacos or sometimes I just mix it into a salad. Any which way, its absolutely delicious!
Chicken Fajita Tacos
Recipe
Ingredients:
• 4 tablespoons oil, divided (I use canola or olive)
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder (or more depending on your spice level)
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed or crispy tacos work too
• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream
Steps:
1. In a large bowl, mix together 2 tablespoons oil, lemon juice and seasonings; add the chicken.
Turn to coat; cover. Refrigerate for 1-4 hours.
2. In a large cast-iron or other heavy skillet or griddle, saute peppers and onions in remaining oil
until crisp and tender. Remove and keep warm.
3. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat
until no longer pink, 5-6 minutes. You can even cook the chicken separately on a stove top grill
as I did today. After the chicken is cooked, return the pepper mixture to pan; heat through.
4. Spoon the filling into a tortilla; fold in half. Alternatively, you can also serve with the desired
toppings.
Note:
Fajitas are wonderfully flexible and versatile! Chicken tenders is what I use to make the fajita, and they cook in no time. I cut them into thin strips, be sure to add enough time to cook them through. Swap out the chicken for steak, tofu and even portobello mushrooms. You could also reduce the protein and bump up the veggies or make it with just seasoned veggies and tofu.
What are some toppings?
There are so many choices when it comes to toppings, and everyone can use whatever they want. I like to add guacamole, pico de gallo or salsa, shredded cheese, sour cream and hot sauce.
What do you serve with chicken fajitas?
Fajitas are wonderful served on homemade tortillas. On the side, you can add cooked black beans and cilantro rice, tomato salad, or a colorful bean and corn salad, guacamole, and hot sauce or salsa.
To make Tacos: I cut the fajita chicken into bite size pieces, then fill into a hard or soft taco with beans, cheese, cilantro rice, veggies and hot sauce and guacamole. Sometimes, I even make tacos in this way with leftover tandoori chicken or tikka.
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