If you love mild Mexican food, then Chicken Fajitas: Perfect Mexican Meal is a must and can be easily made at home.
Although fajitas were traditionally made with grilled steak, served on tortillas, nowadays, you can make even chicken,shrimp or vegetarian fajitas .
Earlier I had never heard about fajitas, when one day we had this delicious dish in Mexican restaurant here in USA and I just fell in love with this food. I googled about it, did some research and learnt that The dish was originated in late 1930’s. Fajita means “sashes” which is referred to the type of meat which is specially used for fajitas which is skirt steak. Skirt steak is a special cut of beef. They used to grill this meat and then eat them on warm flour tortilla.
It is one of the quickest and simplest recipes that can be served for dinner or lunch. After we tried chicken fajitas in this Mexican Cuisine, I prepared it at home and everybody just loved them. Though I shallow fried the chicken on iron skillet, next time, I will be grilling it on fire and I am sure that will be more delicious. Mexican recipes are some of my all time favorites to make at home!
The boneless , skinless chicken breasts are first marinated with the seasoning and kept to rest for about an hour. If you are grilling the chicken, you can directly grill the marinated breasts and then cut into strips. But if you are frying them on the skillet , you can either fry the whole marinated breasts first and then cut into thin strips , or you can cut them into thin strips, marinate and then fry . The bell peppers and onions are thinly sliced vertically and sauted on the same skillet till nicely blackened. Cooked Chicken strips and veggies are then served along with sour cream,salsa and shredded cheese on warm tortillas.
Preparation time: 1 Hour
Cooking Time: 15 Minutes
Serves: 3 People
- 1 1/2 Lb(600 Grams) boneless,skinless chicken breasts
- 1 Tablespoon grated or chopped fresh garlic cloves
- 2 Tablespoons chopped cilantro/Coriander Leaves
- 1 Yellow or red thinly sliced bell pepper
- 1 Big , vertically thinly sliced onion
- 2 Tablespoons Cooking oil
- 2 Tablespoons Cooking oil
- 1-1/2 Teaspoons salt
- 1 Teaspoons dried oregano Powder
- 1 Tablespoon Apple Cider Vinegar or lime juice
- 1 Teaspoons black pepper powder
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon red chili powder
- 1/2 Teaspoon red chilli flakes(optional)
- 6-7 Tortillas
- Shredded cheddar cheese
- Sour cream
Rinse and dry chicken breasts and slice them into very thin strips.
Mix all the seasoning ingredients together in a big bowl and add chicken strips and coat them well with the prepared seasoning. Cover with plate and keep aside for about an Hour.
Heat an iron skillet and add 2 tablespoons oil. Keep the flame on highest setting. Let the oil get all hot and smoky. Remember that this really gets smoky .Add grated garlic and marinated chicken strips and spread it out . Let the strips cook until no longer pink . This will take about 5-6 minutes. Sprinkle the chopped cilantro, mix well and remove from the heat.
Wrap them in a silver foil in order to keep the heat within the cooked strips.
On the same skillet, kept on high heat add 2 tablespoons oil and once the oil is heated, saute the sliced bell peppers and sliced onions till crisp and tender. Scrap the bottom of the skillet and let the browned bits from the chicken get mixed up with onions and peppers along with the oil.
Return the cooked chicken pieces on the skillet and warm it up for a while. Switch off the stove.
Take a tortilla. Place blackened veggies. Add a layer of cooked chicken strips. Drizzle salsa and sour cream. Finally add some shredded Cheddar Cheese, fold and serve.