Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1/4 cup olive oil
- 2 tbsp. lime juice
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper, to taste
- 8-10 flour tortillas
For the Green Sauce:
- 1 avocado
- 1/2 cup sour cream
- 1/4 cup fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 1 tbsp. lime juice
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine chicken strips, bell peppers, onion, olive oil, lime juice, cumin, chili powder, salt, and pepper. Toss to coat.
3. Grill chicken and vegetables for 8-10 minutes, or until chicken is cooked through and vegetables are tender.
4. While the chicken and vegetables are grilling, make the green sauce. In a blender or food processor, combine avocado, sour cream, cilantro, jalapeno pepper, garlic, lime juice, salt, and pepper. Blend until smooth.
5. Warm tortillas on the grill or in the oven.
6. To assemble fajitas, place a spoonful of the green sauce on each tortilla, then add chicken and vegetables. Roll up tortilla and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 550mg
Carbohydrates: 38g
Fiber: 6g
Sugar: 5g
Protein: 26g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Bell peppers and onion can be substituted with any vegetables of your choice.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add sliced mushrooms or zucchini to the vegetable mix.
- Use corn tortillas instead of flour tortillas.
- Add sliced avocado to the fajitas.
Tips and tricks:
- Marinate the chicken and vegetables for a few hours before grilling for extra flavor.
- Use a cast-iron skillet if you don't have a grill or grill pan.
- Make extra green sauce for dipping or topping.
Storage instructions:
Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fajitas in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve fajitas on a platter with a side of green sauce for dipping.
Garnishes:
Garnish with fresh cilantro, sliced avocado, or a squeeze of lime juice.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled corn on the cob
- Guacamole and tortilla chips
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush with a little oil before grilling.
- If the green sauce is too thick, add a little water or lime juice to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak. The workers would marinate and grill the meat, then wrap it in tortillas with vegetables.
Flavor profiles:
The chicken and vegetables are seasoned with cumin and chili powder for a smoky, spicy flavor. The green sauce is creamy and tangy with a kick of heat from the jalapeno pepper.
Serving suggestions:
Serve fajitas with a side of Spanish rice and black beans for a complete meal.
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Region: Mexican