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
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 flour tortillas
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
3. Place the chicken strips in a large bowl and pour the marinade over them. Toss to coat evenly.
4. Place the chicken strips on the grill or grill pan and cook for 5-7 minutes per side, or until cooked through.
5. While the chicken is cooking, place the sliced bell peppers and onions on the grill or grill pan and cook for 3-5 minutes per side, or until slightly charred and tender.
6. Once the chicken and vegetables are cooked, remove them from the grill or grill pan and let them rest for a few minutes.
7. Warm the flour tortillas on the grill or in the microwave.
8. To assemble the fajitas, place a few strips of chicken and some of the grilled vegetables on a warm tortilla. Fold the tortilla in half and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 350
- Fat: 11g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- Chicken: You can use steak, shrimp, or tofu instead of chicken.
- Bell peppers and onions: You can use any combination of vegetables you like, such as zucchini, squash, or mushrooms.
Variations:
- Add some sliced jalapenos or hot sauce for some extra heat.
- Top the fajitas with some shredded cheese, sour cream, or guacamole.
- Serve the fajitas with some black beans and rice on the side.
Tips and tricks:
- Make sure to slice the chicken and vegetables into thin strips so they cook evenly.
- Don't overcrowd the grill or grill pan, as this can cause the food to steam instead of grill.
- Let the chicken and vegetables rest for a few minutes before assembling the fajitas to allow the juices to redistribute.
Storage instructions:
- Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken and vegetables, place them in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with some fresh cilantro and lime wedges on the side.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Margaritas
- Mexican beer
Suggested side dishes:
- Black beans and rice
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it's well-coated with the marinade and the grill or grill pan is well-oiled.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s, when cattle ranchers would grill up the tougher cuts of meat and serve them on tortillas with grilled vegetables.
Flavor profiles:
- Spicy, smoky, tangy
Serving suggestions:
- Serve the fajitas with some fresh salsa and chips on the side.
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Region: Mexican