Many people equate fajitas with trying the cast iron dishes at the local Tex-Mex restaurant. Although this is exciting, it is not necessary to make hot fajitas at home. A simple chicken marinade, some charred veggies, and a few toppings make for an easy and healthy weeknight dinner. Serve the fajitas with some homemade Guacamole and Pico de Gallo along with some Jalapeño Poppers – and don’t forget the mojito ingredients.
This recipe appeared as part of Cinco de Mayo’s favorite Mexican No-Fail photo gallery.
- fruit: About 8 fajitas
- difficulty: easy
- the total: 1 hour and 15 minutes
- 1/3 cup coarsely chopped fresh coriander
- 2 medium garlic cloves, finely minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- juice of 1 medium lemon
- 3 tablespoons olive oil or vegetable oil
- 1 pound boneless, skinless chicken breast
- kosher salt
- Freshly ground black pepper
- 1 medium bell pepper (any color), seeded and cut into 1/2-inch slices
- 1 medium red onion, halved and cut into 1/2-inch pieces
- 8 (6-inch) tortillas (corn or flour)
- Guacamole, salsa and sour cream, for serving (optional)
- Put the coriander, garlic, chili powder, coriander, cumin, lemon juice, and 2 tablespoons of oil in a shallow baking dish and whisk together. Add the chicken and stir until covered with the marinade. Leave the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
- Heat a grill pan on a medium heat. Once hot, add the chicken pieces, season with salt and pepper, and leave for about 10 minutes until well browned on the bottom. Flip the second side with salt and pepper, and cook without disturbing until well browned on the bottom and cooked through, about 10 more minutes. Remove the chicken to a cutting board and let it rest while you prepare the rest of the ingredients.
- Place the bell pepper and onion in a medium bowl, drizzle the remaining tablespoon of oil, season with salt and pepper, and stir until combined. Place the vegetables on the grill tray in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving plate. Meanwhile, heat the tortilla.
- Heat a medium cast iron skillet over high heat until heated through, about 3 minutes. Place the tortillas in the dry skillet and heat, flipping once, until warm on both sides. Wrap the tortillas in a clean dish towel to keep warm. Repeat with remaining tortillas.
- Cut the chicken into 1/2-inch thick slices and place on a serving platter with the vegetables. To serve, fill warm tortillas with chicken and vegetables and cover with guacamole, salsa, and sour cream (if using).