Chicken Fajitas

My husband and I make fajitas at home pretty often.  Back in the day, we used to go out and eat at a Mexican joint once every week or two (and enjoy some adult beverages), but now that we have our little guy, we don’t get out much.  This recipe is super easy, fast, and delicious which is great for those nights when you are STARVING, but have to feed the baby, do some laundry, bathe the baby, vacuum, and 10 million other things that you didn’t accomplish over the weekend because you were too busy watching tv and lounging around.  Not that I would ever dream of putting things off, but just in case you all do.

There are two secrets to making awesome fajitas.  I implore you to try the following two tips as they make for the most flavorful and authentic restaurant style fajitas.

1. Use limes in your marinade.  The limes help to break down the chicken a bit even when only marinating for an hour or so, plus they give a wonderful flavor that cannot be matched with any other acid.

2. Add a diced tomato into the sauté pan along with the re-addition of the cooked bells and onions.  Once the tomato is allowed to cook down (and this only takes a matter of minutes) it gives the fajita filling a most awesome consistency and flavor.

Granted, I suggest you follow the entire recipe, but I tend to bend recipe rules myself, so if you change a type of pepper, or use less or more spice, I am sure we will all live to see another day. 

Ingredients & Instructions:

Tortillas (I like to use whole grain, but whatever tickles your fancy)
2 Large Chicken Breasts (cut into strips)
1 Yellow Bell Pepper (cut into strips)
1 Red Bell Pepper (cut into strips)
1 Red Onion (cut into strips)
1-2 Tbsp. Vegetable Oil
1-2 Tbsp. Butter
1 Small Tomato (diced)

For the Marinade:

3 Tbsp. Vegetable Oil
Juice of 2 Limes
1 tsp. Cumin
1 tsp. Garlic Salt
1 tsp. Chili Powder
½ tsp. Red Pepper Flakes (more or less depending on your spicy preferences)

Mix all marinade ingredients in a zip lock bag and throw in the chicken.  Marinade for at least an hour or up to 6 hours.

Place a sauté pan on med high heat, add a tablespoon or so of vegetable oil and another tablespoon of butter and sauté the bell peppers and onions.  I like to add a touch of chili powder and garlic salt to the veggies while they sweat to add flavor.  When the vegetables have softened, remove them from the pan and set aside.  Add the chicken with marinade into the sauté pan and cook chicken for about 5 minutes, turning once to cook through.  Add the peppers and onions back into the pan along with a diced tomato, and cook for an additional 3-4 minutes until tomato is cooked down.  Serve in warmed tortillas with salsa, cheese, sour cream, guacamole, or whatever toppings you enjoy.