Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas

Fajita is a Tex-Mex pint sized term for little meat strips. The word fajita did not appear in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named fajita is unclear.

Fajita is taken from the Spanish word “Faja” meaning “strip”, “band”, “sash”, or “belt”, and that would make sense, as fajitas are strips of meat.

Fajitas are really a Tex-Mex invention. The ingredients used are some popular ones used in Mexico. But the Mexican did not make the first Fajita.

We did have a blog guest speaker who spoke on this matter about Mexican verse Tex-Mex food on May 5th of this year (2014). The theme was Tastes of Mexico.  Read more what our guest speaker had to say on this matter. – HERE-

Now for our featured recipe: Garlic Lime Chicken Fajitas, and here is what you will need.

Spices for Garlic Lime Chicken Fajitas

1 teaspoon of dried oregano leaves

1 teaspoon of dried ground cumin

1 teaspoon of dried minced garlic

Place all of the spice in a small mixing bowl.

lime juice, olive oil and sea salt for Garlic Lime Chicken Fajitas

To the dry spices add 3 tablespoons of lime juice (fresh juice  from half a lime), 2 tablespoons of olive oil, and 1/2 teaspoon of Himalayan salt or sea salt. I personal use Himalayan salt as it has all of the trace minerals the body needs, it is unlike table salt which has had all other minerals remove. Also when using sea salt or the Himalayan salt you can use less, than you would if using the table salt.

Now that the wet ingredients have been added, mix in well with the dried spices. Set the bowl aside.

one pond of chicken breast for Gralic Lime Chicken Fajitas

 

You will need one pound of chicken breast. It may not seem like much, as one pound is two breasts, but once they have been cut into to strips, you have plenty of meat, for 4 to 6 servings.

using plastic bag to marinade chicken strips

I don’t like using plastic bags or any plastic container to store left overs, as plastic doesn’t breath, and the food spoils faster. I only use plastic freezer bags to freeze vegetables and meats. But I make an exception to marinade meat, as it is in the bag a short time.

Take the chciken strips and place them into the bag and pour in the spice mix, using a spatula to scrape the bowl and get every drop of mix. Seal the bag and put into the refridgerator for 30 minutes or more.sliced sweet peppers and yellow onion for Garlic Lime Chicken Fajitas

Before removing the meat from the refrigerator to cook, slice into strips 6 to 7 sweet peppers using red, orange and yellow colors. Also cut into thin slice one small yellow onion, and set aside.

cooking Garlic Lime chicken Fajitas

 

Heat a large ceramic coated frying pain on medium-high heat. Add the chicken and any marinade, and cook for 5 minutes while stir continuously. Next add the sweet peppers and onion, mis in and continue to stir while cooking for 2 to 3 minutes more or until the vegetables are tender-crisp and the chicken is cooked through (165 degrees internal temperature).

Garlic Lime chicken Fajitas -up close-

Warm some 100% whole wheat flour tortillas and spoon chicken mixture and roll up. Serve with assorted toppings, if desired.

Here we have a side of quinoa with black beans, onion, corn, and chili pepper mixed in. We prepared the quinoa according to packaged instructions, using one cup of quinoa, and one cup of chicken broth and 8 ounces of tomato sauce.

For dessert, check out our favorite coffee cake: Chocolate Mexican Coffee Cake, and to be honest with you, we don’t know if it is a Mexican recipe original, but it sure tastes good!!

 

What Others are saying About Fajitas:

Mexican Marinated Steak Fajitas

Marinated Steak Fajitas

This flavorful Mexican fajita recipe is sure to become a family favorite. The following recipe will cook up best in a cast iron skillet. The recommended size, is about a 12 inch skillet. Fajitas can be made with beef or chicken, your choice.

To get that wonderful sizzle at home, serve on pre-heated individual cast iron fajita skillets. 

Here is what you will need:

3 tablespoons olive oil, divided

2 pounds skirt steak

2 medium yellow onions, sliced lengthwise (not into rings)

2 green peppers, sliced lengthwise*

2 red peppers, sliced lengthwise*

8 – 10 flour tortillas

*opt for orange and yellow peppers

Marinade:

1 tablespoon fresh lime zest

2 tablespoons extra virgin olive oil

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon onion powder

¼ cup fresh cilantro

½ teaspoon crushed red pepper flakes

½ teaspoon salt

½ teaspoon pepper

Combine all marinade ingredients in blender and process until smooth. Pour marinade into shallow glass dish and add meat. Turn meat to make sure it is coated on both sides.

Marinate at room temperature for 1 hour or overnight in the refrigerator. Turn meat occasionally while marinating.

To cook:

Add 1½ tablespoons olive oil to cast iron skillet and heat over medium-high heat for a couple minutes. While pan is heating, remove meat from marinade and drain off excess moisture.

Place steak in hot skillet and cook for 2 or 3 minutes per side or until it reaches the desired level of doneness. Remove steak from skillet and let rest under an aluminum foil tent for 5 to 10 minutes.

While the steak is resting, add the remaining olive oil to the pan, and return heat to medium-high. Add sliced onion and peppers to the pan. Do not stir vegetables until they begin to brown, then stir and allow to brown on remaining sides. Do not overcook – the goal is to get a nice brown sear without burning.

To Serve:

For soft tortillas, place them in a tortilla warmer or wrap in aluminum foil and place in warm oven.

Slice steak into thin slices and serve with warm tortillas, the cooked vegetables and your choice of toppings.

We used red salsa, but you can also use green salsa. Some diced avocado, and lime wedges. Enjoy!!

What Others are Saying About Fajitas:

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