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 Tybo seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, chopped cilantro
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a large bowl, combine the sliced chicken, red bell pepper, green bell pepper, yellow onion, olive oil, Tybo seasoning, salt, and black pepper. Toss to coat evenly.
2. Heat a large skillet or wok over medium-high heat. Add the chicken and vegetable mixture and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 10-12 minutes.
3. While the chicken and vegetables are cooking, warm the flour tortillas in a separate skillet or in the microwave.
4. To assemble the fajitas, place a spoonful of the chicken and vegetable mixture onto a warm tortilla. Add any desired toppings, such as shredded cheese, sour cream, guacamole, salsa, or chopped cilantro. Roll up the tortilla and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 12 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8 fajitas
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 25g
- Protein: 22g
Substitutions for ingredients:
- Any color bell pepper can be used in place of the red, green, and yellow peppers.
- Chicken thighs can be used instead of chicken breasts.
- Corn tortillas can be used instead of flour tortillas.
Variations:
- Steak or shrimp can be used instead of chicken.
- Add sliced mushrooms or zucchini to the vegetable mixture.
- Use a different seasoning blend, such as taco seasoning or fajita seasoning.
Tips and tricks:
- Slice the chicken and vegetables into thin, even strips 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 assembling the fajitas to make them more pliable and easier to roll.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the fajitas for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with the toppings arranged in bowls around the edges.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the vegetables are not cooking evenly, try slicing them thinner or cooking them separately from the chicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s, when cattle ranchers would cook up the tougher cuts of beef, such as skirt steak, over an open flame and serve them on tortillas with grilled onions and peppers.
Flavor profiles:
- Savory, slightly spicy, and smoky
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing pairing.
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Region: Mexican