Fajitas, a staple dish of the Tex-Mex cuisine traditionally made from skirt steak, here with juicy chicken breast. It is a great mid-week meal as it is very tasty and quickly made. Serve it on a corn or flour tortilla with some extra condiments for more flavour and texture or over rice as a burrito bowl.
Happy Cinco de Mayo! I know this isn’t a traditionally Mexican dish but Cinco de Mayo is also more popularly celebrated in the US than in Mexico, if Wikipedia is to be trusted. Unfortunately I know relatively little of Mexican and American history. History is mainly focused on World Wars and what happened in between them from what I remember from school. History was one of my focus subjects and I would have loved some more variety. Apparently the Northern Mexican variant of fajitas is called arrachera and consists of grilled flank steak, that has been marinated and served with peppers and chilies on corn tortillas or other sides. That sounds delicious and I may have to try my hand on that one day. I’ll put it on my food bucket list right under the conchas and refried beans.
Anyway, back to chicken fajitas. It is easily one of my favourite dishes because it is so easy to make and has a lot of flavour. Sometimes I add a can of beans to the fajitas just to bulk up the veggies a little bit. More fiber and more protein which is a clear win-win situation. You can serve it with a wide variety of condiments or just on its own with a spritz of lime and some cilantro.
Yield: 4 portions Difficulty: 1/5 Time: 30 minutes
- 400 gr chicken breast, strips*
- olive oil
- 1 large onion, sliced
- 2-3 bell peppers, strips**
- 2-3 cloves of garlic, minced
- 1 can of kidney or beans***
- fajita seasoning
- flour or corn tortillas
- pico de gallo or salsa
- sour cream or crema
- refried beans
- shredded cheese
- Season the chicken with the fajita seasoning and brown it in a large pan with a little olive oil on medium high heat.
- Add the onions and bell peppers and sauté everything until the vegetables have some colour and char.
- Add the garlic and sauté until fragrant.
- Add the can of beans and sauté until hot and a little crispy.
- Season to taste with more fajita seasoning, salt and cilantro.
- Warm up the tortillas and serve the chicken fajitas with your favourite additional condiments.
*You can replace the chicken strips with beef steak cut into slices.
**Use frozen bell pepper strips to save some time chopping vegetables.
***An easy way to add more vegetables to the dish and it tasted phenomenal, although it is not traditional.
Well, there you have an easy and delicious recipe for chicken fajitas. You can easily replace it with beef if you like. You can eat fajitas in so many ways that it is a hard dish to get tired of. I often make it for two day and just serve the leftovers with some rice and salsa the next day. It tastes just as good as freshly made yet offers a little bit of variety. The beans are certainly not traditional from what I have seen, but I try to add more vegetables to dishes wherever I can. I have even made it with no meat at all, just all veggies and it was delicious. Anyway, I hope you enjoyed this recipe and have a great day. Stay safe and wear a mask!