Chicken fajitas

This probably sounds like nothing special, but after finding this easy recipe at Food & Wine I am totally convinced that these chicken fajitas were better than any I have made before and any I have ever ordered on a sizzling plate.

It’s not just the recipe, though. I think it’s the combination of the fresh veggies, the free-range chicken, the super soft wheat/corn blend tortillas we found, and the fresh cilantro I picked from my front porch. Good ingredients = good food. Simple as that!


I’m all for the shake-in-bag technique.

The only things I changed from the recipe was adding in some red bell pepper and using 1/4 cup of water to deglaze the pan after the first few minutes of cooking. You don’t want to lose those yummy bits on the bottom.

For toppings I made a little pico de gallo with tomato, onion, garlic, green pepper, a little green chile, salt, pepper, lime juice and cilantro.

Then I mashed up an avocado with salt and lime juice.

You will need lots of napkins for these, but they’re totally worth it!

Comments

  1. 1

    says

    these look yummy!

    I made some with a similar mix of spices. I put cumin, cayenne, chili powder, crushed red pepper, lime, cilantro and a bit of nutmeg together — with some hot sauce and some olive oil — and marinated the same way. YUM.