Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 8 flour tortillas
- 1/4 cup Bubu Lubu candy, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and sprinkle with the spice mixture. Cook for 5-7 minutes or until chicken is browned and cooked through.
3. Add sliced bell peppers and onion to the skillet. Cook for an additional 3-5 minutes or until vegetables are tender.
4. Warm up the flour tortillas in a separate skillet or in the microwave.
5. To assemble the fajitas, place a spoonful of the chicken and vegetable mixture on a warm tortilla. Sprinkle with chopped Bubu Lubu candy and fresh cilantro. Squeeze a lime wedge over the top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- You can use beef or shrimp instead of chicken.
- You can use any color of bell pepper you prefer.
- You can use any type of candy that has a fruity flavor, such as Starburst or Skittles, instead of Bubu Lubu.
Variations:
- Add sliced jalapeños for a spicier version.
- Top with shredded cheese or sour cream.
- Serve with guacamole or salsa on the side.
Tips and tricks:
- To make slicing the chicken easier, place it in the freezer for 10-15 minutes before slicing.
- Don't overcrowd the skillet when cooking the chicken and vegetables. This will help them cook evenly and prevent them from becoming soggy.
- Use tongs to flip the chicken and vegetables in the skillet to prevent them from breaking apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the fajitas on a platter and sprinkle with additional chopped cilantro and Bubu Lubu candy.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Serve with Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more oil to the pan.
- If the vegetables are not cooking evenly, try cutting them into smaller, more uniform pieces.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. Today, fajitas can be made with a variety of meats and vegetables.
Flavor profiles:
Savory, smoky, sweet
Serving suggestions:
Serve with a cold beer or margarita.
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