Description
Hey there, fellow foodies! Are you ready to embark on a flavor-packed journey with a recipe that might just change your fajita game forever? Chicken fajitas often steal the show in Mexican restaurants, but what if I told you that thisChicken Fajitas Recipemade at home is even better? It’s time to fire up the skillet and create some magic in your kitchen!
Ingredients
- To Garnish:
Instructions
- Start by slicing 1 1/2 pounds of chicken thighs into 1-inch wide strips. Mix the marinade ingredients: lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic. Let the chicken soak in this flavorful mixture for at least 15 minutes or up to 24 hours in the fridge.
- Slice the bell peppers into 1/4-inch strips. Cut the onion into thin slices, about the same thickness. This will ensure even cooking and a perfect texture when sautéed.
- Heat a 12-inch cast-iron skillet on medium-high. Add vegetable oil and once hot, place the marinated chicken strips in batches, making sure not to overcrowd the pan. Sear until blackened on both sides, then remove the chicken from the pan.
- In the same skillet, add more oil and sauté the onions and bell peppers. Sprinkle with salt and pour the remaining marinade from the chicken over the veggies. Cook until they are crisp-tender.
- Warm the tortillas in a skillet. Add the cooked chicken and sautéed veggies, top with shredded cheese, and garnish with sour cream, guacamole, or chipotle mayo. Add a squeeze of lime for an extra burst of freshness.
Notes
Use chicken thighsfor a juicier bite, but you can swap for chicken breasts if you prefer leaner meat.
Marinate the chicken for at least 15 minutes, but for the best flavor, leave it in the fridge overnight.
Don’t overcrowd the skilletwhen searing the chicken. Cooking in batches ensures a perfect sear and locks in the juices.