Homemade Fajitas Chicken (Print Version)
# Ingredients:
01 -
1½ pounds of chicken breast.
02 -
3/4 teaspoon oregano.
03 -
3/4 teaspoon onion powder.
04 -
1 yellow onion, sliced into thin strips.
05 -
3 bell peppers, cut into strips.
06 -
3 tablespoons avocado oil for marinade.
07 -
1-2 tablespoons avocado oil for cooking.
08 -
1 teaspoon cumin.
09 -
8-10 small tortillas, about 6 inches each.
10 -
Salt and pepper as you like.
11 -
3 teaspoons chili powder.
12 -
3/4 teaspoon smoked paprika.
13 -
3/4 teaspoon garlic powder.
14 -
1/4 cup fresh lime juice.
15 -
1 tablespoon Worcestershire sauce.
16 -
4 garlic cloves, thinly sliced.
17 -
2 teaspoons hot sauce, optional for heat.
18 -
2 teaspoons brown sugar to balance flavors.
19 -
1/8 teaspoon ground cinnamon for a subtle kick.
20 -
3/4 teaspoon coriander.
# Instructions:
01 -
Turn the oven on to 300°F to warm the tortillas.
02 -
Slice the chicken horizontally, flatten with a mallet, and cut into strips about half an inch wide.
03 -
Combine the dry spices and season the chicken evenly.
04 -
Mix the marinade in a bag, add the chicken, and let it soak for 20 to 25 minutes.
05 -
Heat oil in a pan, cook the chicken strips for 3 to 4 minutes per batch.
06 -
Set aside chicken, toss peppers and onions in the same pan, season lightly, and cook for 5 to 7 minutes.
07 -
Put the chicken back in with the veggies and stir until all warmed up.
08 -
Fill tortillas with the chicken and veggies, and enjoy immediately.
# Notes:
01 -
Don’t leave the chicken soaking for more than 30 minutes.
02 -
Always use sliced garlic instead of mincing it.
03 -
Store leftovers in the fridge for up to 3 days.
04 -
Freeze tightly sealed for as long as 3 months.