Sizzling Chicken Fajitas Recipe
guacamole, pico de gallo, corn tortillas
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Ingredients
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Chicken & Marinade
Vegetables & Cooking
Guacamole
Pico de Gallo
Tortillas & Garnish
Method
Chicken & Marinade
- 1
Slice and Marinate
Trim any fat from the chicken breasts and slice across the grain into 1/4-inch strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, cornstarch, chili powder, cumin, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken strips and toss until evenly coated. Marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
Vegetables & Cooking
- 2
Prep Vegetables
While the chicken marinates, seed and slice the red and yellow bell peppers into 1/4-inch strips. Peel and slice the onion into similar-width strips.
- 3
Cook Chicken
Heat a large cast-iron skillet or heavy pan over high heat until very hot (about 3–4 minutes). Add 1 tbs olive oil and 1 tsp butter if using; let shimmer. Add the marinated chicken in an even layer (do not overcrowd; cook in two batches if necessary). Sear without moving for 1–2 minutes to get color, then toss and continue cooking for another 2–3 minutes until cooked through and slightly charred. Transfer cooked chicken to a plate and tent with foil to keep warm.
- 4
Cook Vegetables
Reduce heat to medium-high. Add the sliced peppers and onions to the same hot skillet with any remaining juices; add 1 tbs olive oil if pan is dry. Cook, stirring occasionally, until softened and edges are charred, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Return the chicken to the pan, toss with the vegetables, and cook together 1–2 minutes so flavors meld and everything is sizzling. Remove from heat.
Guacamole
- 5
Make Guacamole
Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunks. Stir in 1 tbs lime juice, 2 tsp finely diced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime. Keep covered with plastic wrap pressed to the surface to avoid browning until ready to serve.
Pico de Gallo
- 6
Make Pico
Core and dice the Roma tomatoes into small pieces. Combine tomatoes with 3 tsp finely diced onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 minced jalapeño (optional) and 1/2 tsp salt in a small bowl. Stir and let sit 10 minutes at room temperature to let flavors meld.
Tortillas & Assembly
- 7
- 8
Assemble Fajitas
Place warmed tortillas on a platter. Spoon some sizzling chicken and pepper mixture onto each tortilla. Top with a spoonful of guacamole and pico de gallo. Garnish with lime wedges and cilantro leaves. Serve immediately so the filling stays hot and sizzling.
