Name: Chicken Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Marinade:; 1/4 cup / 65 ml lime juice; 1/4 cup / 65 ml orange juice (Note 1 for subs); 2 tbsp olive oil; 2 garlic cloves , minced; 1 tsp cumin powder; 1 tsp salt; 1/2 tsp black pepper; Fajitas:; 700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2); 2 tbsp olive oil; 3 capsicums / bell peppers , deseeded and sliced (red, yellow or green); 1 large onion , halved and sliced thickly (brown, yellow, white or red); To Serve:; 8– 12 small tortillas; 1 large avocado , halved and sliced; Sour cream; Fresh lime wedges

1. Sub with pineapple, apple or mango juice. OR chicken broth + 1 tsp sugar. If you have none of these, leave it out, add 1/2 tsp each onion, garlic powder, coriander powder and paprika plus 1 tsp sugar – will compensate for loss of other flavour, though will taste a bit different.

2. If using chicken breast, use 2 large ones and cut them in half horizontally to form 2 thinner steaks (ie 4 steaks in total, 1 per person)

3. Other topping options: Avocado Sauce (skip the avo slices), Restaurant Style Salsa, Pico de Gallo, fresh coriander/cilantro leaves

4. Nutrition per serving, assuming 2 flour tortilla tacos per person, 1 tsp sour cream (if it’s thick, thin it so it’s like Mexican crema), ¼ avocado. This assumes only ½ the oil in the marinade is absorbed by the chicken.

Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use – original recipe here. It’s unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall.

Chicken Fajitas

Ingredients

Marinade

Fajitas

To Serve

Steps

Notes

Nutrition Facts