Ingredients with Measurements:
- 1 pound of 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 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special Equipment Needed:
- Large skillet or wok
- Tongs
Step-by-Step Instructions:
1. In a small bowl, mix together chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add chicken strips and minced garlic to the skillet and cook until chicken is no longer pink, about 5-7 minutes.
4. Add sliced bell peppers and onions to the skillet and sprinkle the spice mixture over the top. Use tongs to toss everything together until the vegetables are tender and the chicken is fully cooked, about 5-7 minutes.
5. Warm the flour tortillas in the microwave or on a skillet until they are soft and pliable.
6. Serve the chicken and vegetable mixture on the tortillas and top with shredded cheese, sour cream, guacamole, and salsa, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 16g
Carbohydrates per serving: 38g
Protein per serving: 38g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Bell peppers and onions can be substituted with other vegetables such as mushrooms or zucchini.
- Flour tortillas can be substituted with corn tortillas or lettuce wraps for a low-carb option.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Use a pre-made fajita seasoning mix instead of making your own spice mixture.
- Make a vegetarian version by omitting the chicken and adding more vegetables or tofu.
Tips and Tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking.
- Don't overcrowd the skillet or wok, as this can cause the vegetables to steam instead of sauté.
- Warm the tortillas before serving to make them more pliable and easier to fold.
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 on a skillet until heated through.
Presentation Ideas:
Serve the fajitas on a large platter with the tortillas on the side and the toppings in small bowls for a DIY fajita bar.
Garnishes:
Garnish with fresh cilantro, lime wedges, or sliced avocado.
Pairings:
Serve with a side of Spanish rice and black beans for a complete meal.
Suggested Side Dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting Advice:
- If the vegetables are not cooking evenly, remove the chicken from the skillet and cook the vegetables separately until tender.
- If the chicken is sticking to the skillet, add a little more oil to the pan.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Wash your hands and all utensils and 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. The dish became popular in the United States in the 1980s and has since evolved to include a variety of meats and vegetables.
Flavor Profiles:
Picantina fajitas are spicy and savory with a hint of smokiness from the paprika.
Serving Suggestions:
Serve with a cold beer or a margarita for a refreshing drink to balance the heat of the fajitas.
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Region: Mexican