Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine sliced chicken, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.
3. Grill chicken and vegetables for 8-10 minutes, or until chicken is cooked through and vegetables are tender and slightly charred.
4. While chicken and vegetables are cooking, heat tortillas on the grill or in a dry skillet over medium-high heat for 30 seconds on each side.
5. Serve chicken and vegetables on warm tortillas with desired toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
- Fiber: 6g
Substitutions for ingredients:
- Chicken: can be substituted with steak, shrimp, or tofu
- Bell peppers and onion: can be substituted with any other vegetables of your choice
- Corn tortillas: can be substituted with flour tortillas or lettuce cups for a low-carb option
Variations:
- Add sliced jalapenos for extra spice
- Use a fajita seasoning mix instead of individual spices
- Make a vegetarian version by omitting the chicken and adding extra vegetables or tofu
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking
- Use tongs to flip the chicken and vegetables on the grill to prevent them from falling through the grates
- Warm the tortillas before serving to make them more pliable
Storage instructions:
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken and vegetables in the microwave or on the stove until heated through.
Presentation ideas:
- Serve fajitas on a large platter with tortillas and toppings on the side for a DIY fajita bar.
Garnishes:
- Top fajitas with shredded cheese, sour cream, salsa, guacamole, or chopped cilantro.
Pairings:
- Serve with a side of Mexican rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with a little bit of oil before grilling.
- If the vegetables are cooking too quickly, remove them from the grill and finish cooking the chicken before adding the vegetables back to the grill to finish cooking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s, when ranch workers would grill skirt steak over an open flame and wrap it in a tortilla with grilled onions and peppers.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing drink to balance out the spice.
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Region: Mexican