Chicken Fajitas
This is a different take on chicken fajitas. I wanted to use crunchy cabbage and creamy guacamole for different flavors and textures, and the result was amazing. We all enjoyed these chicken fajitas, especially topped with homemade salsa and guacamole.
How to Make Chicken Fajitas:
Marinade Ingredients:
- 3 tbsp olive oil
- 1 tbsp vinegar
- 2 cloves of garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 lime, juiced
Other Ingredients:
- 2 chicken breasts, sliced into thin bite-size pieces
- 1/2 sweet yellow onion, sliced thinly
- 1/4 yellow pepper, sliced thinly
- 1/4 red pepper, sliced thinly
Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion, and peppers. Place into the refrigerator to marinate for 5-6 hours.
Heat a cast iron skillet over medium-high heat coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers. Sauté for about 7-8 minutes.
Cilantro and Lime Coleslaw Salad:
- 2 cups of green cabbage shredded (or buy the bagged coleslaw mix with carrots)
- 2 tsp olive oil
- 1/2 – 1 lime, juiced
- 1 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- Dash of garlic powder
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
For Serving:
- Corn or Flour tortillas
- Cotija cheese, grated
- Cilantro & Lime Coleslaw Salad
- Sour cream
- Guacamole (click for recipe)
- Roasted Tomato Salsa (click here for recipe)
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
Top the tortillas with chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.
Equipment
Ingredients
Marinade Ingredients:
- 3 tbsp olive oil
- 1 tbsp vinegar
- 2 cloves of garlic minced
- ½ tsp chili powder
- ½ tsp paprika
- 1 tsp salt
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp black pepper
- 1 lime juiced
Other Ingredients:
- 2 chicken breasts sliced into thin bite-size pieces
- ½ sweet yellow onion sliced thinly
- ¼ yellow pepper sliced thinly
- ¼ red pepper sliced thinly
Cilantro and Lime Coleslaw Salad:
- 2 cups of green cabbage shredded or buy the bagged coleslaw mix with carrots
- 2 tsp olive oil
- ½ - 1 lime juiced
- 1 tbsp fresh cilantro chopped
- Salt and pepper to taste
- Dash of garlic powder
For Serving:
- Corn or Flour tortillas
- Cotija cheese grated
- Cilantro & Lime Coleslaw Salad
- Sour cream
- Guacamole click up above for the recipe
- Roasted Tomato Salsa click up above for the recipe
Instructions
- Make the marinade by combining all of the marinade ingredients in a zip lock bag and mix thoroughly.
- Add chicken, onion, and peppers. Place into the refrigerator to marinate for 5-6 hours.
- Cook the chicken, onion, and peppers by heating a cast iron skillet over medium-high heat coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers. Cook, stirring occasionally, for about 7-8 minutes.
- Make the coleslaw right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
- Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
- To serve, top the tortillas with chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.
Those look good, especially with the guacamole on them.
Yum! These are going on my list of recipes to make! I’m also looking at a couple pf others you’ve posted! Mmm!
i posted a link to your blog on my facebook page. i hope that is okay.
your recipes look yummy!
My peppers and onions are going to be plain, because the two breasts I used were pretty big and soaked up all the marinade. Can’t wait to make this for dinner!
Hi, Pam,
This recipe looks wonderful, but I have one question: do you serve it like in the photo or do you wrap them?
Tere,
I wrap them like a taco when I eat them. I hope this helps.
Pam
Yes, thank you for your fast answer 😉