Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup jocoque (Mexican-style sour cream)
- Juice of 1 lime
- 8-10 small flour tortillas
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, onion powder, salt, and pepper.
2. In a large skillet or wok, heat olive oil over medium-high heat. Add chicken strips and spice mixture to the skillet and cook until chicken is browned and cooked through, about 5-7 minutes.
3. Add sliced bell peppers and onions to the skillet and cook until vegetables are tender, about 5-7 minutes.
4. In a small bowl, mix together jocoque and lime juice.
5. Warm tortillas in the microwave or on a skillet.
6. To assemble fajitas, spoon chicken and vegetable mixture onto a tortilla, top with jocoque-lime mixture, and fold tortilla over.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Jocoque can be substituted with regular sour cream or Greek yogurt.
Variations:
- Add sliced jalapenos or hot sauce for extra spice.
- Add sliced avocado or guacamole for extra creaminess.
Tips and tricks:
- Slice chicken and vegetables thinly for even cooking.
- Use tongs to flip and stir chicken and vegetables in the skillet.
- Warm tortillas in the microwave for 10-15 seconds or on a skillet for 30 seconds on each side.
Storage instructions:
Leftover chicken and vegetable mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken and vegetable mixture in the microwave or on a skillet until heated through. Warm tortillas before assembling fajitas.
Presentation ideas:
Arrange fajitas on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
Lime wedges, chopped cilantro, sliced jalapenos, hot sauce
Pairings:
Serve with Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, corn on the cob
Troubleshooting advice:
- If chicken is sticking to the skillet, add more oil to the pan.
- If vegetables are not cooking evenly, stir and flip them frequently.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. Chicken and vegetable fajitas became popular in the 1980s.
Flavor profiles:
Savory, smoky, tangy
Serving suggestions:
Serve with lime wedges and chopped cilantro for added flavor.
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Region: Mexican