Chicken Fajitas
Alright, Let Me Tell You Why Chicken Fajitas Are My Weeknight Lifesaver
Hey there! So, chicken fajitas—I can’t even count how many times these have rescued me on a Wednesday night when the fridge is sort of grim and everyone’s staring, hangry-eyed, waiting for food. The first time I made these, I honestly thought I’d made way too much… but, well, we polished off every last pepper. I always laugh remembering how my little cousin covered his entire wrap with sour cream—looked like a snowstorm snuck in. Just a heads up, if you ever try to sneak in extra veggies, they’ll know. Kids have radar. But that’s a separate story.
Why You’ll Love This (or Why I Can’t Leave It Alone)
I make chicken fajitas when I can’t face another night of pasta (yep, sometimes enough is enough), or honestly, just because my family goes nuts for that sizzly, smoky thing. My brother once said my version tastes better than the place we used to go to in Manchester—though he might’ve just been angling for seconds. Sometimes, all the chopping is a bit of a faff, but I promise, once everything hits the pan, you’ll forget you ever grumbled about onions. If my mood’s right, I add extra lime—honestly, it lifts the whole thing!
What You’ll Need (And What I Really Use)
- 2 large chicken breasts (Can swap in thighs; actually, darker meat is juicier if you ask me)
- 3 mixed bell peppers (any combo, red, yellow, green—if you’ve only got green, don’t stress. My sister says any color except green, but I can’t tell the difference once it’s all spicy!)
- 1 big onion (White, yellow, or even red, depending on what’s in my cupboard)
- 2-3 tablespoons fajita seasoning (store-bought works. I’ve thrown together my own with this mix from Simply Recipes, but I’m lazy sometimes; just use a packet)
- Juice of 1 lime (or, let’s be honest, splash some from the bottled stuff if you’re in a hurry)
- 2 tablespoons olive oil (I’ve used sunflower oil when I ran out—nobody noticed)
- Salt and pepper (optional but I toss them in anyway)
- Tortillas—flour or corn, whatever’s handy (Brand is up to you, my nan used to lecture about “real Mexican wraps” but life’s too short)
- Whatever you like for toppings: sour cream, salsa, guac (if you’re feeling flush), shredded lettuce, cheese—go wild, but maybe not all at once
Let’s Get Cooking (Messy Bits and All)
- Slice the chicken into strips, not too thick but not like string either. Same goes for the peppers and onion. I cry every time at this stage (onion, not the chicken… well, sometimes the chicken if I drop it on the floor).
- Throw the chicken in a big bowl with about half the fajita seasoning, half the oil, a squeeze of lime, and some salt. Get your hands in there—trust me, it works better than a spoon.
- Heat a large frying pan (I use cast iron, but anything goes. If it’s thin, just keep an eagle eye so nothing burns).
- Chuck the chicken in once the pan’s good and hot. Don’t crowd it—do a couple of batches if you have to. Let it get some color. This is where I sneak a taste—can’t resist!
- Once the chicken’s brown and almost cooked (should take about 5-6 minutes), take it out and rest it on a plate. Don’t stress if it’s a bit under—goes back in later.
- In the same pan, add the rest of the oil, peppers, onion, salt, and last of the fajita seasoning. Stir about, let them get a little charred and soft but not mushy (unless you like them that way, then, you know, crack on).
- Pop the chicken back in, stir everything together, and cook for another 2-3 mins on medium. Splash in a bit more lime if you’re feeling it. Taste for salt and seasoning—on second thought, I usually go a bit overboard with seasoning at this stage, but it’s all personal.
- Warm up your tortillas. I just stick them in a dry pan for 30 seconds each side, but microwaving is fine (promise I won’t tell anyone).
- Stack peppers, onions, and chicken on your tortilla, and pile on your favorite toppings. Fold, and if you actually manage to keep everything inside, send me your secrets.
Notes From My Real (Slightly Disorganised) Kitchen
- The pan’s still hot after the veggies, so sometimes bits stick—just scrape ’em, it’s flavour, trust me!
- Chicken not browning? Pan probably too crowded… I’ve learned to do it in batches, but I forget all the time.
- I always make double of the veggies because they’re so good on their own in omelets the next day. Or cold from the fridge. Judge away.
How I’ve Mixed This Up (Successes and Fiascos)
- Tried mushrooms for a veggie batch (pretty good, but DON’T overcook them or you’ll have a sad grey mess!)
- Beef strips instead of chicken? Absolutely, just cut slightly thinner and don’t overcook.
- I put pineapple in once for a Hawaiian vibe… I can’t recommend it. Maybe someone braver would like that, but not me.
- Tried grilling everything on a barbecue—total faff but great for parties if you’ve got the patience
Do I Really Need Special Gear?
I bang on about cast iron pans, but honestly, any decent-sized frying pan will do. Once, I used a deep wok when my pan went missing (thanks flatmates!)—and it was actually easier to stir things around. If you only have a saucepan, it’ll work, just spread the stuff out in batches and turn the heat up. Tortilla warmer? Use a clean tea towel.
Keeping Leftovers—If You Have Any
Pop the fajita filling in an airtight container. Fridge keeps it fine for two days, though honestly, in my house, it never lasts more than a day! Reheat in pan or, if you can’t be fussed, microwave. I think it tastes even better the next day, like some sort of magic flavour fairy sneaked in overnight.
So, How Do You Serve Yours?
I usually put all the fillings and toppings in bowls and let everyone build their own. Less nagging from the picky eaters that way. My dad likes his with a smidge of hot sauce (this Cholula stuff is king, he swears), while my niece just fills her wrap with cheese and gives the veggies side-eye.
What I’ve Learned (AKA The Oops Moments)
- I once tried rushing the onion stage; big mistake, ended up crunchy and weird.
- Overcooked chicken is sad—take it out once it’s just cooked. Trust your eyes, not the clock, most days.
- Only slice things before you start if you’re in a calm mood. Otherwise, you’ll lose track and mix everything up—ask me how I know.
Some Real-Life Questions (And My Real Answers)
- Can I make these spicy? Sure can! Chuck in a chopped jalapeño or a splash of hot sauce. Or chili flakes—suit yourself.
- What if I don’t have fajita seasoning? Been there. Paprika, cumin, garlic powder, and a pinch of chili does the trick (it’s not exactly the same but still tasty).
- How do you keep tortillas from getting soggy? Quick tip: don’t overload the filling and wrap ’em up tight. Also, try this, set the filling on a bit of rice first, sort of makeshift buffer—my mate from Bristol taught me that!
- Can I prep ahead? Yes, slice everything and store separately. Cooked filling reheats fine, but I usually wait on the toppings till the last minute.
- Do I have to use chicken? Not at all, I’ve done shrimp (lovely, cooks super quick), beef, and even just veggies—it’s more about the method than the meat anyway. Actually, I think the peppers are the star.
Sorry, I got distracted halfway through writing about tortillas by my cat knocking over a glass of water (again). Anyway—where was I? Oh, right: if you want more ideas, I’ve found lots of great Tex-Mex recipes on BBC Good Food, give ’em a whirl sometime.
Let me know how your chicken fajitas turn out—and if you actually managed to keep your kitchen cleaner than mine, I’ll buy you a pint. Cheers!
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small flour tortillas
- Optional toppings: sour cream, salsa, shredded cheese, fresh cilantro
Instructions
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1In a large bowl, combine chicken strips, 1 tablespoon olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss to coat evenly and let marinate for 10 minutes.
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2Heat the remaining olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
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3Add the sliced bell peppers and onion to the skillet. Continue cooking for another 7-8 minutes until vegetables are tender-crisp.
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4Warm the flour tortillas in a dry skillet or microwave according to package instructions.
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5Serve the chicken and vegetable mixture in the warm tortillas. Top with sour cream, salsa, shredded cheese, and fresh cilantro as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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