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Ingredients
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Marinated Chicken
Vegetables
To Serve
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic, chili powder, smoked paprika, ground cumin, dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and hot sauce if using until combined.
- 2
Marinate chicken
Slice the chicken breasts thinly across the grain into 1/4-inch strips. Place the chicken strips in a resealable bag or bowl and pour the marinade over them. Massage to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours (overnight will intensify flavor).
- 3
Cook chicken
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add a light drizzle of oil or wipe the pan with 1 tsp oil. Add marinated chicken in a single layer (work in batches if necessary to avoid crowding). Cook without moving for 1-2 minutes to develop color, then stir and continue cooking until cooked through and slightly charred, about 4-6 minutes total depending on thickness. Transfer cooked chicken to a plate and keep warm.
Vegetables
- 4
Prep vegetables
While chicken marinates, slice the peppers into 1/4-inch strips and thinly slice the onion. Pat dry so they sear instead of steam.
- 5
Cook vegetables
In the same skillet set over medium-high heat add 1 tbs olive oil. Add the sliced onions and peppers, sprinkle 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6-8 minutes. If they brown too fast, reduce heat to medium. Taste and adjust seasoning.
- 6
Combine
Return the cooked chicken to the skillet with the vegetables. Toss together and cook 1-2 minutes more to meld flavors and reheat chicken. Remove from heat.
To Serve
- 7
Warm the flour tortillas: heat them in a dry skillet over medium for 20-30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes or microwave covered with a damp paper towel for 30-45 seconds.
- 8
Assemble fajitas: divide warm tortillas among plates, spoon chicken-and-pepper mixture down the center of each, then top with shredded cheese, a dollop of sour cream or crema, chopped cilantro, avocado or guacamole if using, and a squeeze of lime. Serve immediately with extra lime wedges on the side.
- 9
Storage: Refrigerate leftover chicken and vegetables in an airtight container for up to 3 days. Reheat gently in a skillet over medium until warmed through.
