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Fajita Special Recipe

Name: El Potro Mexican Restaurants Fajita Special Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs olive oil; 2 tbs fresh lime juice; 3 count garlic cloves, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 1 count red bell pepper, sliced into 1/2-inch strips; 1 count green bell pepper, sliced into 1/2-inch strips; 1 count yellow onion, sliced into 1/2-inch wedges; 1 tbs olive oil (for vegetables); 0.5 tsp kosher salt (for vegetables); 0.25 tsp black pepper (for vegetables); 6 count flour tortillas (6-8 inch); 0.25 cup fresh cilantro, chopped; 4 count lime wedges; 0.5 cup sour cream or Mexican crema; 1 cup shredded cheddar or Monterey Jack; 0.5 cup optional: guacamole or sliced avocado

Inspired by El Potro Mexican Restaurant

Time40m

Serves4

Order Chicken Fajitas

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken breasts

2 tbs olive oil

2 tbs Fresh lime juice

3 count Garlic cloves, minced

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Vegetables

1 count red bell pepper, sliced into 1/2-inch strips

1 count green bell pepper, sliced into 1/2-inch strips

1 count yellow onion, sliced into 1/2-inch wedges

1 tbs olive oil (for vegetables)

1/2 tsp kosher salt (for vegetables)

1/4 tsp black pepper (for vegetables)

To Serve

6 count flour tortillas (6-8 inch)

1/4 cup Fresh cilantro, chopped

4 count Lime wedges

1/2 cup sour cream or Mexican crema

1 cup shredded cheddar or Monterey Jack

1/2 cup optional: guacamole or sliced avocado

Method

Marinade & Chicken

Prepare marinade

In a medium bowl whisk together 2 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, paprika, oregano, kosher salt and black pepper until well combined.

Slice and marinate chicken

Trim any excess fat from the chicken breasts and slice across the grain into 1/4- to 1/2-inch strips. Place the chicken strips in a shallow dish or resealable bag and pour the marinade over them, tossing to coat completely. Refrigerate at least 20 minutes and up to 2 hours. If short on time, marinate 10–15 minutes at room temperature.

Cook chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil or use nonstick spray if needed. Remove chicken from marinade letting excess drip off and arrange in a single layer. Cook undisturbed 2–3 minutes until browned, flip and cook another 1–2 minutes until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and loosely tent with foil to rest while you cook the vegetables.

Vegetables

Prep vegetables

While chicken rests, heat the same skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add sliced onions and bell peppers in a single layer (work in two batches if necessary so the pan isn't crowded).

Season vegetables with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vegetables are softened and tender-crisp with some charred edges, 6–8 minutes. If you want them softer, cook an additional 2–3 minutes. Taste and adjust seasoning.

Return the cooked chicken to the pan with the vegetables and toss to combine, cooking together 1–2 minutes to meld flavors and reheat the chicken. Remove from heat.

To Serve

Warm the flour tortillas: wrap them in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or heat individually on a dry skillet 20–30 seconds per side until pliable.

Assemble fajitas: place a warm tortilla on a plate, add 3–4 tablespoons of the chicken and vegetable mixture, top with shredded cheese, a dollop of sour cream or crema, a spoonful of guacamole or slices of avocado if using, and sprinkle with chopped cilantro. Squeeze a lime wedge over the filling to taste.

Serve immediately with extra lime wedges and any additional sides like rice, beans or salsa.