My family loves to eat Mexican food. I am fortunate to live in Southern California where we get as excited about avocados being on sale as we are when it rains! I usually buy the premixed fajita mix at the grocery store, but last time I did so, the chicken was in huge chunks and there were hardly any onions and peppers in the mix. I set out to find a recipe to make from scratch. I tried one from Taste of Home that had good reviews and was quite happy with the flavors. I like being able to control how much salt goes into the dish.
Note: (To julienne means to cut food into short thin strips) I serve the onions and peppers separately because I have picky eaters that do not care for one or both, but if your family likes everything combine them with the chicken before serving.
Flavorful Chicken Fajita
adapted from Taste of Home Magazine (online) | Serves 6
- 2 Tbsp canola oil
- 2 Tbsp lemon juice
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes, optional
- 1 1/2 lbs boneless skinless chicken breast halves, cut into thin strips
- 2 Tbsp vegetable oil
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 large sweet onion, but into thin rings and separated
- 10 flour tortillas (warmed for 1 minute in microwave between damp paper towels)
- Toppings: Mexican cheese, salsa, slices of avocado
In a large zip-top bag, add the following ingredients: 2 tablespoons vegetable oil, lemon juice, seasoned salt, oregano, cumin, garlic powder, paprika (red pepper flakes if using) and the sliced chicken breast strips. Close the top of the bag and massage the ingredients together until they are well combined and refrigerate the chicken for 1 to 4 hours.
Heat a large non stick skillet over medium high heat and add 1 tablespoon of vegetable oil. Add the onions to the pan and season them with salt and pepper. Sauté the onions until they are softened and lightly caramelized. Remove cooked onions to a oven safe dish and keep warm. Using the same pan, cook the bell pepper strips until softened. Season them with salt and pepper and set aside to keep warm.
Add remaining vegetable oil to the pan and cook the chicken mixture in batches until it is no longer pink. Keep the chicken warm as you finish cooking the remaining chicken.
Heat the tortillas between damp paper towels in the microwave for 1 minute.
Serve. Place a tortilla on each plate and top with chicken, onions, peppers. Top with cheese, salsa, avocado if desired and fold two sides of the tortilla over the filling. Enjoy!