Description
Sizzling smoky cilantro lime chicken fajitas blend Mexican culinary traditions with bold, zesty flavors. Pepper-packed tortillas and caramelized proteins promise a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs (680 g) chicken thighs, sliced into 1-inch strips
- 2 tbsps cumin
- 2 tsps chili powder
- 2 tsps kosher salt, plus 1 tsp for veggies
- 1 tsp smoked paprika
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- 2 tbsps lime juice
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 4 cloves garlic, minced
- ⅓ cup chopped cilantro, plus extra for garnish
- 2 tbsps vegetable oil, plus extra for veggies
- 2 tbsps butter
- 3 small bell peppers, sliced
- 1 medium onion, sliced
- 12 6-inch flour tortillas
- 1 cup shredded Monterey Jack cheese (optional)
- sour cream
- chipotle mayo
- guacamole
- lime wedges
Instructions
- Marinate: Combine lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic to create a complex flavor profile for chicken strips. Refrigerate for 15 minutes to 24 hours, allowing ingredients to meld and infuse deeply.
- Prepare Vegetables: Slice bell peppers and onions into uniform, thin strips to ensure consistent cooking and attractive presentation.
- Sear and Cook Chicken: Heat cast iron skillet to high temperature, adding vegetable oil. Cook marinated chicken strips in batches, achieving golden caramelization with approximately 2 minutes per side. Incorporate butter during final flip for rich depth. Remove cooked chicken to a separate plate.
- Vegetable and Flavor Integration: Utilize the same skillet, adding oil if necessary. Introduce sliced peppers and onions, pouring reserved marinade and sprinkling kosher salt. Sauté until vegetables reach crisp-tender texture, roughly 3-4 minutes.
- Final Assembly: Return seared chicken to skillet, gently tossing with vegetables to reheat and harmonize flavors. Warm tortillas on griddle or skillet, then layer with sizzling chicken-vegetable mixture, optional shredded cheese, sour cream, Chipotle Mayo, fresh lime juice, and chopped cilantro.
Notes
- Maximize Marinade Flavor: Let chicken marinate for at least 30 minutes or overnight to allow spices and herbs to deeply penetrate the meat, creating a more intense and complex taste profile.
- Sear for Caramelization: Use a screaming hot cast iron skillet to achieve beautiful golden-brown edges that lock in juiciness and develop rich, smoky flavors through proper caramelization.
- Control Vegetable Texture: Sauté peppers and onions quickly to maintain a crisp-tender consistency, preventing them from becoming soggy or losing their vibrant colors and fresh taste.
- Serve Immediately Hot: Assemble fajitas right after cooking to enjoy the sizzling, aromatic dish at its peak temperature and flavor, ensuring a restaurant-quality experience at home.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 365
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 90 mg