Mexican recipes
The best chicken fajitas (fahitas)
5 (1)
55 min
Serves 4
Mexican
Ingredients
- 2 chicken breasts, thinly sliced 2 chicken breasts, thinly sliced
- For the marinade For the marinade
- Juice and zest from 1/2 lime Juice and zest from 1/2 lime
- 1 tsp paprica powder 4.9 ml paprica powder
- 1 tsp cumin powder 4.9 ml cumin powder
- 1 tsp dried oregano 4.9 ml dried oregano
- 2–3 tbsp vegetable oil 30–44 ml vegetable oil
- 2 garlic cloves, minced 2 garlic cloves, minced
- Salt and black pepper to taste Salt and black pepper to taste
- 2-3 bell peppers, thinly sliced (you can use red, green, yellow or a combination) 2-3 bell peppers, thinly sliced (you can use red, green, yellow or a combination)
- 2 large red oinions, thinly sliced 2 large red oinions, thinly sliced
- 2 tbsp vegetable oil 30 ml vegetable oil
- Salt and pepper to taste Salt and pepper to taste
- To serve the fahitas To serve the fahitas
- 8 flour tortillas or more 8 flour tortillas or more
- Toppings Toppings
- Grated mild cheddar or jack cheese Grated mild cheddar or jack cheese
- Guacamole Guacamole
- Pickled jalapeno chiles Pickled jalapeno chiles
- Sour cream Sour cream
- Salsa Salsa
Method
Marinade the chicken
In a bowl large enough to hold the chicken add the marinade ingredients and mix well. Add the chicken pieces (the chicken pieces should be about 2 inches long by 1/3 - 1/2 inch thick) and stir well to cover in the marinade. Cover with plastic wrap and refrigerate for at least 1/2 hour (the longer you marinade the better - 2 to 3 hours would give the best results).
In another bowl add the sliced bell peppers and onion, drizzle the vegetable oil over, season with salt and black pepper, toss well to cover and set aside until the chicken is marinated.
Cook the chicken
In a frying pan over medium high heat add 1 tablespoon vegetable oil and bring to a heat. Cook the chicken in batches, stirring often, for 5 to 8 minutes (do not overcrowd the pan or the chicken will not cook evenly). When the chicken is cooked remove from the frying pan and set aside. Add the bell peppers and onion and cook for about 4 minutes, turning often. The vegetables should start to wilt but still be crisp. Add the cooked chicken warm through, stirring for 1/2 to 1 minute.
Remove from the heat and transfer to a serving dish.
Serve the chicken with warm flour tortillas and the toppings.
To assemble a fahita, lay a tortilla on a plate. Spoon along the diagonal some of the chicken mixture. Top with guacamole, sour cream, cheese, salsa and jalapeno chiles (or any combination of these). Fold one end of the tortilla (at the 'bottom' of the diagonal) and wrap (this will secure the bottom of the fahita so when you lift it, the filling will not fall out).
In a bowl large enough to hold the chicken add the marinade ingredients and mix well. Add the chicken pieces (the chicken pieces should be about 2 inches long by 1/3 - 1/2 inch thick) and stir well to cover in the marinade. Cover with plastic wrap and refrigerate for at least 1/2 hour (the longer you marinade the better - 2 to 3 hours would give the best results).
In another bowl add the sliced bell peppers and onion, drizzle the vegetable oil over, season with salt and black pepper, toss well to cover and set aside until the chicken is marinated.
Cook the chicken
In a frying pan over medium high heat add 1 tablespoon vegetable oil and bring to a heat. Cook the chicken in batches, stirring often, for 5 to 8 minutes (do not overcrowd the pan or the chicken will not cook evenly). When the chicken is cooked remove from the frying pan and set aside. Add the bell peppers and onion and cook for about 4 minutes, turning often. The vegetables should start to wilt but still be crisp. Add the cooked chicken warm through, stirring for 1/2 to 1 minute.
Remove from the heat and transfer to a serving dish.
Serve the chicken with warm flour tortillas and the toppings.
To assemble a fahita, lay a tortilla on a plate. Spoon along the diagonal some of the chicken mixture. Top with guacamole, sour cream, cheese, salsa and jalapeno chiles (or any combination of these). Fold one end of the tortilla (at the 'bottom' of the diagonal) and wrap (this will secure the bottom of the fahita so when you lift it, the filling will not fall out).
Comments (2)
Psyqwix
Aug 1, 2009
Sounds really nice, one question though: I don't like red onions, can I get away with using regular onions or could you suggest an alternative?
admin
Aug 25, 2009
Of course you can! There is not really much difference, red onions are a bit sweeter and less sharp than white ones.
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