So they aren’t technically speaking Mexican, they are considered Tex-Mex. Apparently, fajitas, as we know them today, were first introduced around the 1940’s. Mexican ranch workers were given some of the less tender cuts of meat, specifically skirt steak, when a cow was butchered so they marinated the meat in citrus and spices to tenderize. Originally fajitas were made exclusively from skirt steak, today we call anything made with fajitas spices a fajita. I just call them delicious.
I make a couple batches of the seasoning mix to speed up the prep.
- 2 limes juiced
- 2 t cumin
- 1/2 tsp. cayenne pepper
- 2 t chipotle powered
- 1 T crushed oregano
- 1 T chili powder
- 2 t coriander
- 4 chicken breasts - boneless and skinless
- Kosher salt
- Freshly ground black pepper
For the Fajitas
- 1 T extra-virgin olive oil
- 1 green bell peppers - thinly sliced
- 1 red or orange bell peppers - thinly sliced
- 1 poblano pepper large
- 1 large sweet onion - thinly sliced
- Tortillas - OLE Mexican Foods Xtreme Wellness! High Fiber Low Carb 8", only 50 calories!
- sour cream
- Cut chicken into strips.
- Mix spices together in a bowl or jar
- Toss chicken with fajita seasoning mix and juice of 1 lime
- Cover and refrigerate while you prep the fajitas vegetables
- In a dutch oven or a large skillet ( I personally use an electric wok so I can cook on sear, I like a little char on my veggies and chicken), over medium heat, heat olive oil
- Season bell peppers, poblano, and onion with salt and pepper and juice of 1/2 a lime.
- Cook bell peppers, poblano, and onion until they soften and start to become soft about 5-6 minutes.
- Remove from the skillet and set aside
- Add more olive oil and add chicken. Keep the temperature on medium high
- Add veggies on top of the chicken
- Let chicken cook undisturbed for 6 minutes, you want to get a little bit of caramelization.
- Toss and continue cooking for another 6-10 minutes until a little charred.
- Squeeze 1/2 a lime and serve immediately with tortillas, guacamole, and sour cream.
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