Chicken Fajita Recipe
These easy chicken fajitas with tomatillo guacamole are great for a weeknight dinner dilemma. Perfectly seasoned chicken and sautéed bell peppers and onions are served inside a flour tortilla topped with homemade tomatillo guacamole, sliced radishes and Cotija cheese. These fajitas come together in less than an hour and can be prepped ahead of time. Serve with a Strawberry Margarita for the best meal!
Servings: 4
Cost: $15
Equipment
- 1 Quarter baking sheet or baking dish
- 1 blender
Ingredients
For Fajitas:
- 1 pound skinless boneless chicken breast cut into strips
- Juice from 1 lime
- olive oil
- 1 tablespoon champagne or red wine vinegar
- 1 teaspoon chile powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper or less if you don’t like heat!
- 1/2 teaspoon ground coriander
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/2 white onion peeled and sliced
For Tomatillo Guacamole:
- 1/2 white onion quartered
- 1 jalapeno halved
- 6 tomatillos husked removed
- 3 hass avocados halved and pitted
- Juice from 1/2 lime
For Serving:
- 8 flour or corn tortillas
- 2 to 3 radishes thinly sliced
- 2 ounces Ranchero Queso Fresco or Pueblo Lindo Cotija crumbled
- 2 limes quartered
Instructions
To Make the Fajitas
- In a sealable plastic bag, place the chicken, lime, 1 tablespoon of olive oil, vinegar, chile powder, salt, ground cumin, coriander; seal the bag and shake to toss. Transfer to the fridge to marinate for at least 2 hours, ideally overnight. To a medium skillet or cast iron skillet, heat a teaspoon of olive oil (you shouldn’t need much because the chicken has a bit of oil on it). When hot, add the chicken, sliced red bell pepper, green bell pepper and onion. Sauté until cooked, tossing everything together every so often, about 10 to 12 minutes. Give the chicken a taste and adjust the salt to taste.
To Make the Tomatillo Guacamole:
- Preheat the broiler. To a quarter baking sheet or baking dish, add the white onion, jalapeño and tomatillos. Transfer it under the broiler for 10 to 12 minutes, turning everything at the 5 minute mark, until charred. Allow to cool for 5 minutes before handling. Core and chop up the tomatillos, jalapeño and onion. Transfer to a blender, along with 1/2 teaspoon of salt and pulse until smooth.
- To a bowl, add the avocados and smash with a fork until nearly smooth. Add the tomatillo mixture and lime juice; mix until combined. Give it a taste and adjust salt according to taste.
To Serve:
- Divide the chicken amongst the tortillas and top with a dollop of tomatillo guacamole, few slices of radishes and a small handful of queso fresco.
Notes
Tips and Tricks
-
- Make fajita bowls! If you don't have flour tortillas just serve the fajitas over rice with lettuce, sour cream, shredded cheese, and salsa.
- Eat leftovers in quesadillas! Add in plenty of Mexican-style cheese, canned black beans and salsa.
- Make ahead of time: Prepare everything the morning of, or even the day before. Don't go wait any longer than the morning of when prepping the chicken because if it sits for too long in the marinade it might become tough.
Nutrition
Serving: 4g | Calories: 297kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 1057mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1478IU | Vitamin C: 99mg | Calcium: 42mg | Iron: 2mg
