Chicken Fajitas

The fajita is a fairly new food, originating in the 1930s in Texas. It was first created by ranch workers, who were given the cheaper cuts of beef- skirt steak. They would marinate the steak in lime to help tenderize the tough meat. The fajita is now created using many types of meat (numerous cuts of beef, chicken, even shrimp). It is grilled and served with onions and bell peppers on a tortilla, sometimes with many additional condiments. In restaurants, it is often served in a sizzling skillet. Mexican “Arracheras” are very similar to fajitas, also using marinated skirt steaks.

Chicken Fajitas

Adapted from Handle the Heat

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Chicken Fajitas

Course Main

Cuisine American

Keyword bell pepper, cheese, chicken, fajita, onion, poultry, tortilla

Prep Time 15 minutes

Cook Time 10 minutes

Resting Time: 30 minutes

Total Time 55 minutes

Servings 8 Tortillas

Ingredients

• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 4 limes divided
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 bell peppers thinly sliced
• 1 large onion peeled and thinly sliced
• 1 pound boneless chicken breasts thinly sliced lengthwise
• 8 Tortillas

Possible Garnishes:

• Sour cream
• Avocados
• Cilantro
• Shredded Cheese

Instructions

• In a large bowl, whisk together paprika, cumin, juice from 1 lime, olive oil, salt and pepper to taste. Add the bell pepper slices, onion slices, and chicken slices. Set aside to marinate up to 30 minutes.
• Heat a large skillet over high heat. Once thoroughly heated, use a large slotted spoon or tongs to add the chicken mixture. Stir often and cook until the peppers and onions soften and chicken is cooked through.
• Divide among the tortillas, sprinkle with the juice of the remaining limes, and serve immediately with desired garnishes.