Is there anything better than a big skillet of sizzling chicken fajitas next to bowls of crisp lettuce, guacamole, pico de gallo and creamy sour cream? It’s hands on. We love that. We’re allowed to pack warm tortillas with whatever we like. I go heavy on the veggies and sides. So much so that I’m always shocked at just how large I’ve made it. Adam, he’s a little more restrained – a few slices of chicken, a pepper or two and some shredded lettuce. To really take these fajitas to the next level, try making your own flour tortillas! Here’s our favorite recipe for you to look at.
Use This Garlic Citrus Marinade For Crazy Good Fajitas
It’s the fresh, bright marinade that makes these chicken fajitas so good. Since we use chicken breasts, we love adding lots of flavors. If you’re in the mood for something different take a look at our spice rubbed fajitas. To freshen things up, we use fresh orange juice, lime juice, and cilantro. Then garlic, chili powder, and cumin give it a backbone. It comes together very quickly and is amazing with the chicken. It’s best to marinate for at least 30 minutes, but you can go longer. Keep the chicken in the refrigerator for up to 8 hours. Once marinated, we cook the chicken and serve alongside freshly cooked vegetables. Dinner perfection. Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne Salt and fresh ground black pepper Citrus garlic marinade, recipe below 2 tablespoons grapeseed or canola oil (or use olive oil) 2 large onions, halved and sliced 3 bell peppers, seeded and sliced about 1/4 inch thick 1 jalapeño, minced 1 garlic clove, minced 1 romaine heart, shredded Sour cream Salsa or pico de gallo, see our pico de gallo recipe Guacamole, see our guacamole recipe Queso fresco or shredded cheese 1/4 cup fresh squeezed lime juice 2 teaspoons chili powder, see our homemade chili powder recipe 1 teaspoon ground cumin 2 garlic cloves, minced 1/4 cup chopped cilantro 2 teaspoons Worcestershire sauce 2Reduce the heat to medium, and then add the garlic and season with salt and pepper, and then cook another 5 to 8 minutes until the peppers and onions begin to caramelize. Pour in the reserved two tablespoons of marinade and use a wooden spoon to scrape any bits stuck to the bottom of the pan up and into the vegetables. Remove vegetables from the pan and keep warm covered in foil while you cook the chicken. 2Transfer chicken to a cutting board and cover loosely with aluminum foil. Let sit 3 to 5 minutes then cut into 1/2-inch thick strips.
