Additional Toppings
Fajitas de Pollo (Mexican Chicken Fajitas)
These Fajitas de Pollo (Mexican Chicken Fajitas) make the perfect quick, delicious weeknight or weekend meal. Made with the perfect amount of peppers, onions and tender chicken pieces. Served with corn or flour tortillas and a side of sour cream and guacamole. Make these at home and your family will feel like they're eating at their favorite Mexican restaurant!
Servings: 8 servings
Calories: 182kcal
Ingredients
- 2 lbs boneless skinless chicken breasts rinsed and cut into thin strips
- 3 tri-colored peppers (green, red and yellow) thinly sliced
- 1 onion cut into slices and then cut into half moons
- 2 tablespoon lime juice
- 2 tablespoon oil
Spices and Herbs
- ¼ cup fresh cilantro chopped
- 3 garlic cloves minced
- 1 tablespoon chili powder
- ½ teaspoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
Serve Fajitas de Pollo (Mexican Chicken Fajitas)
- flour tortillas
- corn tortillas
- sour cream
- homemde GUACAMOLE or store bought
- lime wedges
- additional chopped cilantro
Instructions
- Follow my simple homemade guacamole recipe or buy store bought but honestly nothing beats homemade guacamole especially when it’s so easy to make!
- After cutting chicken breasts into thin strips, add to a bowl and add the chili powder, ancho chili powder, cumin, oregano, paprika, salt, garlic, cilantro and lime juice. Stir well. Cover the bowl and set in the refrigerator to marinade for 15-30 minutes.
- While the chicken is marinating cut the peppers and onion.
Cooking the Veggies and Chicken
- Heat a cast iron skillet over medium high heat.Add the oil and allow to heat through for a few seconds.
- Add the peppers, onions and salt to taste. Cook for 5 minutes. Stir and cook for another 2 minutes or until veggies are to your liking.Remove the veggies from skillet and set them aside.Note: I like my veggies with a bit of a crunch, so for this part, cook the peppers and onions to your liking.
- Once the chicken has marinated, heat the cast iron skillet over medium HIGH heat.Add a tablespoon of oil to skillet. Allow oil to heat up.Add a few chicken strips at a time and sear keeping the heat on medium high.
- Stir the chicken and cook until pieces look slightly light in color. About 5 minutes.Remove chicken strips from pan and set aside.
- Allow pan to reheat before adding new chicken strips. Add additional oil if needed.Continue cooking the rest of the chicken strips in the same manner until they are all done.Note: The key to perfect tender chicken strips is to make sure your pan is hot and remains hot. Do not overcrowd skillet with the chicken strips and always allow pan to reheat again before adding the new batch of strips. Remove when chicken is slightly golden on each side so chicken does not overcook.
For Tortillas
- Place tortillas on a plate and cover with a clean cotton towel.You can also sprinkle a paper towel with a little bit of water and top the tortillas with the paper towel. This will create a sort of steam action and keep tortillas moist.Heat for 40 seconds in the microwave.Note: You can also heat tortillas through in a skillet or pan.
HOW TO ASSEMBLE MEXICAN CHICKEN FAJITAS (FAJITAS DE POLLO)
- At this point, you can mix the chicken, peppers and onions together and serve fajitas on top of tortillas. Top with additional chopped cilantro, sour cream and guacamole.*However, if you would like to serve the fajitas buffet style then maybe instead serve the chicken beside the peppers and onions so that everyone can add as much or as little of the peppers and onions as they would like.Top with additional fresh chopped cilantro and lime wedges.Place tortillas, small bowls of guacamole and sour cream beside fajita skillet.Enjoy!
Notes
Nutrition
Serving: 4g | Calories: 182kcal | Carbohydrates: 5g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 298mg | Potassium: 546mg | Fiber: 1g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 40mg | Calcium: 23mg | Iron: 1mg