Chicken Fajitas
Servings 2 - 4
Equipment
- Large cast iron skillet
Ingredients
Marinade Ingredients:
- 3 tbsp olive oil
- 1 tbsp vinegar
- 2 cloves of garlic minced
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp black pepper
- 1 lime juiced
Chicken, Onions, and Peppers:
- 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
- 1 tbsp olive oil
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
- Sour cream
- Guacamole click up above for the recipe
- Roasted Tomato Salsa click up above for the recipe
Instructions
- Make the marinade by combining the olive oil, vinegar, garlic, salt, chile powder, paprika, cumin, oregano, and freshly cracked black pepper. 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.
- Cook the chicken and peppers by heating the olive oil in a large cast-iron skillet over high heat, coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers, and cook, stirring often, for about 7-8 minutes.
- When ready to serve, prepare the coleslaw mixture so it stays crunchy. Combine the cabbage, olive oil, lime juice, cilantro, sea salt, freshly cracked black pepper, and garlic powder to taste. Mix until well combined.
- Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
- Finish the fajitas by topping the warmed tortillas with some chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.