I am constantly trying to recreate the dishes we order at restaurants, so we can eat in more and not feel that we are deprived of flavour or variety. Of course, dinning out has its advantages (no dishes!!!) and it's a great thing to do every once in a while, but eating out too often can become expensive and probably not very good for our bodies either. At home we spend less money and have control of how much fat, salt and sugar we are using (and consuming).
This is my version of fajitas, homemade style. The taste, according to Andrew is of a Mexican restaurant dinner. Just what I was going for. The trick is on the marinade made with Mexican flavours. This recipe can also be made with steak, use flank steak and slice it thinly across the grains.
My cast iron skillet is "vegetarian", so I used a regular large skillet for cooking the chicken, but if you have cast iron available, go for it. If you are cooking for a lot of people, this recipe is easily multiplied.
Chicken Fajitas Recipe:
makes 4 fajitas (using 8 inch round tortillas)
1 large boneless, skinless chicken breast
1/2 green pepper
1/2 red pepper
1 small onion
For the marinade:
1/4 cup of canola oil
1 teaspoon of chilli powder
1/2 teaspoon of cumin powder
1/4 teaspoon of kosher salt
a few grinds of fresh pepper
4 medium-size flour tortillas
Salsa, guacamole, sour cream, shredded cheddar, lime wedges.
In a plastic bag or baking dish, mix all ingredients from the marinade.
Dry chicken and cut into strips.
Seed peppers and remove the white internal parts. Cut into strips.
Thinly slice onion.
Mix all the ingredients with the marinade, coating well. Let it marinate for at least 30 minutes, up to 4 hours.
Heat 1 tablespoon of oil in a large skillet over medium-high heat, just enough to coat the bottom of the skillet. Once oil is hot, pour contents from the marinade bag/dish into the skillet. Brown chicken on both sides, turn heat down to medium and cook until the onions are soft and brown and the meat is fully cooked, about 6 minutes more, stirring every once in a while.
Heat the tortillas on a grill or oven.
Serve the chicken hot along with the toppings and warm tortillas.