This marinade is one of the most delicious things I have eaten outside of a Tex Mex restaurant. It is my new staple when I’m craving home, and I want to share it with you. These days we could all use a little restaurant quality fajitas without dealing with the stress of going out.
I love to toast any and all tortillas on one side in my iron skillet until slightly browned. It brings out the flavor and helps keep the tortilla from falling apart when filled. I only toast one side, because I feel it stays more pliable. This is especially true when it comes to corn tortillas.
I particularly enjoyed this dinner recently (so much so that I didn’t get any pictures when I was supposed to), and I hope you will too. I made a double batch of the recipe on my cast iron griddle, and we ate it for several days as fajitas, fajita taco salads, and fajita rice and bean bowls. The meat will also freeze well and be a quick, flavorful meal when you need it. If I’m going to make my kitchen smoky, I’m going to get a few meals out of it.
Ingredients
2 lbs chicken breast
2 Tablespoons lime juice
3 Tablespoons avocado oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
1 poblano pepper, sliced
12 corn tortillas
toppings such as sour cream, salsa, avocado, and cheese
Instructions
- Preheat large cast iron skillet or griddle on medium high.
- Slice chicken breast horizontally, so that the meat is thinner and will cook faster.
- Combine lime juice, oil, garlic, salt, cumin, and chili powder. Add chicken breast and stir to coat. Allow chicken to marinade 20-30 minutes.
- Add 2 tablespoons avocado oil, bell peppers, onion, and poblano pepper to skillet. Allow veggies to cook untouched until lightly blackened. Stir and cook until tender. Set aside.
- Add chicken to skillet and cook until seared. Flip and cook until well done. Slice against grain.
- Warm tortillas and serve with fajita meat, veggies, and toppings.
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