Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 bell peppers, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp 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, garlic powder, 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 to the skillet and sprinkle with half of the spice mixture. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
4. Remove chicken from skillet and set aside.
5. Add bell peppers and onions to the skillet and sprinkle with remaining spice mixture. Cook for 3-4 minutes, stirring occasionally, until vegetables are tender-crisp.
6. Return chicken to the skillet and toss with vegetables.
7. Warm tortillas in the microwave or on a skillet.
8. Serve chicken and vegetable mixture on warm tortillas with desired toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 39g
- Protein: 37g
Substitutions for ingredients:
- Chicken can be substituted with beef, shrimp, or tofu.
- Bell peppers and onions can be substituted with any desired vegetables.
Variations:
- Add sliced jalapenos or hot sauce for extra spice.
- Use corn tortillas instead of flour tortillas.
- Make a vegetarian version by omitting the chicken and adding more vegetables.
Tips and Tricks:
- Slice chicken and vegetables into thin, even strips for even cooking.
- Don't overcrowd the skillet when cooking chicken and vegetables.
- Warm tortillas before serving to prevent them from tearing.
Storage Instructions:
- Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat chicken and vegetable mixture 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, guacamole, or salsa.
Pairings:
- Serve fajitas with a side of Mexican rice and beans.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting Advice:
- If chicken is sticking to the skillet, add more oil or use a non-stick skillet.
- If vegetables are overcooking, remove them from the skillet before adding the chicken.
Food Safety Advice:
- Always wash hands and surfaces before preparing food.
- Cook chicken to an internal temperature of 165°F.
Food History:
- Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak, which were then grilled and served with tortillas.
Flavor Profiles:
- Spicy, smoky, savory
Serving Suggestions:
- Serve fajitas with a cold beer or margarita.
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Region: Mexican