The Chef

Restaurants

Meals

Drinks

Restaurants›El Potro Mexican Restaurant›Chicken Fajitas Recipe

Chicken Fajitas Recipe

Name: El Potro Mexican Restaurants Chicken Fajitas Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breast; 2 tbs olive oil; 1 large green bell pepper; 1 large yellow or white onion; 2 medium roma or vine tomatoes; 1 tbs fresh lime juice; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 0.25 tsp red pepper flakes; 8 count flour tortillas; 1 cup shredded cheddar or Monterey Jack; 0.25 cup fresh cilantro, chopped; 0.5 cup sour cream or crema; 1 cup sliced avocado or guacamole

Inspired by El Potro Mexican Restaurant

Time35m

Serves4

Sautéed with green pepper, onions, tomatoes, and El Potro's own special spices.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fajita Filling

1 lb boneless skinless chicken breast

2 tbs olive oil

1 large green bell pepper

1 large yellow or white onion

2 medium roma or vine tomatoes

1 tbs Fresh lime juice

El Potro Special Spice Blend

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp Red pepper flakes

To Serve

8 count Flour tortillas

1 cup shredded cheddar or Monterey Jack

1/4 cup Fresh cilantro, chopped

1/2 cup sour cream or crema

1 cup sliced avocado or guacamole

Method

Fajita Filling

Prepare chicken

Slice chicken breast across the grain into 1/4-inch thick strips. Pat dry with paper towels so they brown cleanly.

Slice vegetables

Core and seed the green bell pepper, then cut into 1/4-inch strips. Peel the onion and cut into similar 1/4-inch strips. Dice the tomatoes into 1/2-inch pieces and set aside to add at the end.

Make spice mix

In a small bowl combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and red pepper flakes. Stir to blend.

Season chicken

Toss the sliced chicken with 1 teaspoon of the spice mix (reserve the rest), and 1/2 tablespoon of olive oil until evenly coated. Let rest 5 minutes to absorb flavors.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the remaining 1.5 tablespoons olive oil, then add the chicken in a single layer. Sear without moving for 1–2 minutes, then stir and cook until no longer pink and edges are golden, about 4–5 minutes total. Transfer chicken to a plate and tent with foil.

Sauté vegetables

Return the skillet to medium-high heat. Add the sliced onions and green peppers and a pinch of salt. Cook, stirring occasionally, until softened and slightly charred in spots, about 5–7 minutes.

Combine and finish

Return the cooked chicken to the skillet with the vegetables. Add the diced tomatoes, the remaining spice blend (about 1–1.5 tsp depending on taste), and the lime juice. Toss and cook together for 1–2 minutes to marry flavors and warm the tomatoes. Taste and adjust salt or spice as needed.

To Serve

Warm the flour tortillas in a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes.

Place 3–4 tablespoons of the chicken and vegetable mixture onto each warm tortilla. Top with shredded cheese so it melts slightly, a spoonful of sour cream or crema, sliced avocado or a dollop of guacamole, and a sprinkle of chopped cilantro.

Serve immediately with lime wedges on the side if desired.