Chicken fajitas are a dish the entire family enjoys. It takes a bit of preparation to chop everything and put it together, so it’s not a dish to prepare on a busy day. But having said that, it sure is nice to have something you cook, appreciated by all—including the cook. There’s just something about Mexican food that perks up the appetite and leaves you feeling extremely satisfied, after the fact.
Chicken Fajitas with Pico de Gallo
A delicious weeknight Mexican chicken dinner, wrapped in a tortilla
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 onion, thinly sliced
- 3 bell peppers (use a variety of colors), thinly sliced
- 2 tablespoons olive oil
- juice of half a lime
- 8-12 tortillas, for serving
Instructions
- Mix all seasonings together in a small bowl. Use seasoning mixture to coat chicken breasts on both sides.
- Heat the oil in a large skillet over medium heat. Sear the chicken breasts for 8 minutes, without turning. Turn, and cook for a further 7 minutes. Remove chicken from skillet to a plate. Leave the chicken to rest while you sauté the vegetables.
- Add sliced peppers and onions to skillet, and sauté for 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Slice the chicken into thin strips, add to skillet, and mix with vegetables. Add the lime juice to the skillet, stir again.
- Serve the fajitas wrapped in tortillas and topped with pico de gallo (recipe follows).
Pico de Gallo with Avocado and Preserved Lemon Peel
Ingredients
- 1 small onion, chopped
- 1 small jalapeno, ribs and seeds removed, minced
- 1 preserved lemon
- 3/4 teaspoon salt
- 3 large, ripe tomatoes, chopped
- 1 small avocado, peeled and diced
- 1/2 cup cilantro, finely chopped (no substitutes, but may omit if you don't care for the taste)
Instructions
- Place onion and jalapeno in a bowl. Rinse preserved lemon to remove salt. Mince peel, discarding pulp. Add minced peel to onions and jalapeno. Add salt, and allow to marinate for five minutes.
- Add the tomatoes, avocado, and cilantro to the bowl and stir to combine. Taste, adding salt if necessary. (For extra punch, splash in some preserved lemon brine.)
- Marinate pico de gallo for 15 minutes at room temperature or for several hours in the refrigerator. Will keep up to 4 days, covered, in the refrigerator.