Skip to content

What’s for Dinner: 30-Minute Fajitas

August 5, 2010

Chicken Fajitas! Yum!

I love Mexican food.  With the exception of hoity-toity New American style food (like what you might find in a Bon Appetit magazine), this is my favorite food, and we eat it at least once a week at Casa de los Lattas.  Tacos are kinda a no-brainer, I’ve experimented with a variety of Enchiladas, but it wasn’t until this year that I sought out a Fajitas-how-to.  And I came across a seriously quick and easy recipe for Chicken Fajitas.  And just two weeks ago, I used the same recipe on some thinly cut beef – and it was simply delightful!  I hope you find it just as easy and delicious!

30-Minute Chicken Fajitas

Ingredients:

1. 1 Tbsp pure chile powder
2. 2 Tsp kosher salt
3. 1 1/2 Tsp ground cumin
4. 1 1/2 Tsp onion powder
5. 3/4 Tsp garlic powder
6. 3 Tbsp cornstarch
7. 3/4 cup water
8. 1/4 cup extra-virgin olive oil, plus 1 Tbsp
9. 4 smaller boneless, skinless chicken breasts (about 3lbs), cut into 1/2-inch strips
10. 1 bell pepper—cored, seeded and cut into thin strips
11. 1 medium onion, thinly sliced
12. Juice from 1 lime, plus lime wedges for serving
13. 10 whole wheat flour tortillas, warmed in the microwave
14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions:

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and  oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

*I was able to substitute  the chicken for about 3lbs of fajita meat.  Aldi sells a package of thin sirloin that was perfect!
*Get colorful with the bell peppers.  I used red and yellow for the photo above.  Green are less expensive, but not as sweet.

Advertisements
No comments yet

Have something to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: