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
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 corn tortillas
- 1 cup cooked corn kernels
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes.
3. Add the sliced bell peppers and onion to the skillet and cook until tender, about 5-7 minutes.
4. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
5. Sprinkle the spice mixture over the chicken and vegetables, and stir to combine.
6. Add the cooked corn kernels to the skillet and stir to combine.
7. Warm the corn tortillas in a dry skillet or in the microwave.
8. To assemble the fajitas, place a spoonful of the chicken and vegetable mixture onto a warm tortilla. Top with chopped cilantro and a squeeze of lime juice.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8-10 fajitas
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 23g
Protein: 18g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or have on hand.
- If you don't have corn tortillas, you can use flour tortillas instead.
- You can substitute the chicken with steak, shrimp, or tofu.
Variations:
- Add sliced mushrooms to the skillet for extra flavor and texture.
- Top the fajitas with sliced avocado or guacamole.
- Serve with a side of black beans and rice.
Tips and tricks:
- Slice the chicken and vegetables thinly to ensure even cooking.
- Don't overcrowd the skillet or wok, as this will prevent the chicken and vegetables from browning properly.
- Warm the tortillas before serving to make them more pliable and easier to fold.
Storage instructions:
Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, warm the fajitas in a skillet over medium heat until heated through, or in the microwave for 30-60 seconds.
Presentation ideas:
Arrange the fajitas on a large platter and garnish with additional cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
- Serve with a side of Mexican rice and black beans.
- Pair with a cold beer or margarita.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
- If the chicken and vegetables are not browning, increase the heat slightly and cook for a few more minutes.
- If the tortillas are too stiff, warm them in the microwave for a few seconds or in a dry skillet over medium heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fajitas are a Tex-Mex dish that originated in the 1930s in the Rio Grande Valley of Texas. They were traditionally made with skirt steak, but chicken and other meats are now commonly used.
Flavor profiles:
The chicken and vegetables are seasoned with a blend of chili powder, cumin, smoked paprika, and garlic powder, giving them a smoky and slightly spicy flavor.
Serving suggestions:
Serve the fajitas with a side of Mexican rice and black beans, and top with chopped cilantro and a squeeze of lime juice.
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Region: Mexican