“Austin made me the best chicken fajitas,” said my grandma. “I have never had chicken taste so good.”
My uncle is more renown for his squash enchiladas, so I was very intrigued. Now, I have to admit, chicken fajitas are not something I’ve ever been too inspired to make. Perhaps it’s because they’re made with boneless, skinless chicken breasts, which isn’t the most flavorful cut.
There’s also the language purist inside of me, that insists calling something chicken fajitas is simply wrong, as the word fajitas originally refers to the cut of meat. Naming the dish chicken fajitas is like saying it’s “chicken sliced steak.”
Of course, this battle was lost long ago and it’s silly for me to not favor a dish because of its inaccurate name. And you have to admit, there’s a thrill when the sizzling chicken arrives on a bed of sautéed peppers and onions, along with the required bowls of pico de gallo, guacamole, and sour cream. A stack of warm flour tortillas makes the meal complete. Fajitas are definitely more than the sum of their parts, and with sweet bell peppers and onions in such abundance these days, I decided to follow my uncle’s lead.
“What did he do to the chicken?” I asked my grandma. She said she couldn’t remember everything, but his marinade did contain lime juice and balsamic vinegar. Lime juice is a classic ingredient for a fajita marinade, so that didn’t surprise me. But balsamic vinegar? That seemed like an inspired choice, as it’s both tangy and sweet. I got in touch with Austin to learn more.
He admitted that it was his first time making chicken fajitas and his marinade was completely improvised. He did indeed start with the standard lime juice and olive oil base, and then threw in the balsamic vinegar, a bit of Worcestershire sauce, brown sugar, Mexican hot sauce, salt and pepper.
It sounded good, so I decided to play around with his basic ingredient list, omitting the brown sugar, as balsamic vinegar is plenty sweet, and substituting a few cloves of garlic and chiles de arbol for the Mexican hot sauce. The marinade was bright and lively, with a bit of heat from the chiles. I threw in my chicken breasts and let it sit for a few hours before cooking.
Now, Austin had grilled his chicken but since I don’t have a grill I instead quickly cooked the chicken breasts in a cast-iron skillet. Since I wasn’t at the farm the day Austin cooked, I don’t really know how his tasted. But if they were at all like the ones I made, then my grandma was correct—this marinade did indeed make a fine fajita. And once I smothered the chicken with guacamole and folded them into fresh flour tortillas, it made for an excellent, end-of-summer dish.
It’s strange to think that this long, hot and dry season is officially ending this weekend. It’s been a rough one for so many and I hope that there is some relief soon. Whether you’re staying inside this holiday or attempting to cook outdoors, may you stay cool and safe. And perhaps make some chicken fajitas.
Chicken fajitas
Cook Time 1 hour hour 25 minutes minutes
Servings 6
Author Lisa Fain
Ingredients
Ingredients for the chicken:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 6 cloves garlic
- 1 teaspoon ground cumin
- 4 dried chiles de arbol, stemmed
- Salt and black pepper, to taste
- 2 pounds boneless, skinless chicken breasts or thighs
Ingredients for the fajitas:
- 2 tablespoons vegetable oil, divided
- 2 bell peppers, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- Salt, to taste
- 12 flour tortillas
- Guacamole
- Pico de Gallo
- Sour cream
Instructions
In a blender, mix together the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth, and add salt and black pepper to taste. Pour the marinade over the chicken, and marinade refrigerated for at least 1 hour.
To make the fajitas, drain the chicken from the marinade. In a large, heavy skillet, heat up 1 tablespoon of oil on medium heat. Add the chicken, and cook covered for about 5 minutes per side, or until the internal temperature is 160°F. Remove the chicken from the skillet, and allow to rest for 10 minutes.
Meanwhile, add the remaining 1 tablespoon of oil to the skillet, and cook the bell pepper and onion slices on medium heat until tender and soft, about 7-10 minutes. Add salt to taste. While the peppers and onions are cooking, heat up the flour tortillas by either cooking each one over a burner or in a hot, dry skillet for about 15 seconds per side or until they puff.
Slice the chicken and serve with the bell peppers, onions, warm flour tortillas, guacamole, pico de gallo and sour cream, so people can make their own tacos.
Notes
If you can’t find chiles de arbol just use serrano chiles. The taste will be a little brighter but still fiery.
FAQs
Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.
Should you cut the chicken before cooking fajitas? ›
Slicing will save you cook time.
When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.
Do Mexicans put cheese in fajitas? ›
Thirdly, the toppings for fajitas and tacos can differ. While both dishes can be served with guacamole, salsa, and sour cream, fajitas usually have more substantial toppings, such as cheese and grilled vegetables, while tacos tend to have more traditional toppings like lettuce, tomatoes, and cheese.
What is fajita marinade made of? ›
Place the water, oil, lime juice, Worcestershire sauce, salt, cumin, and chili powder in a small bowl or glass measuring cup and whisk to combine. Place the onion, bell pepper, garlic, and protein in a gallon-sized zip top freezer bag. Pour the marinade in, seal, and massage to combine.
What is fajita seasoning made of? ›
In a small bowl, combine chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper to taste (I like ½ teaspoon), and salt to taste (I like 1 teaspoon). Store in an airtight container.
What is the difference between taco seasoning and fajita mix? ›
While they use many similar ingredients, taco seasoning has more chili powder and oregano than fajita seasoning. Compare our recipes and you'll see this fajita seasoning is more cumin heavy, whereas taco seasoning is more chili powder heavy. That makes the taco seasoning a bit spicier, too.
What kind of onion for fajitas? ›
There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.
What cut of meat do Mexican restaurants use for fajitas? ›
The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.
Do you put cheese on fajitas? ›
Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa, Cheddar cheese, avocado, hot pepper sauce, sour cream and lettuce, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.
What do Mexicans eat with fajitas? ›
- Black Beans & Rice. ...
- Lime and Coriander RIce. ...
- Mexican Corn. ...
- Mexican Rice. ...
- Guacamole. ...
- Quick Queso Fundido With Cauliflower. ...
- Frijoles. ...
- Mexican Salad.
A fajita (/fəˈhiːtə/; Spanish: [faˈxita]), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.
What does fajita mean in Spanish? ›
First recorded in 1975–80; from Latin American Spanish: literally, “l*ttle sash,” diminutive of Spanish faja “belt, strip, band” (originally dialect or from Catalan ), from Latin fascia “band, bandage”
Can you use McCormick fajita seasoning as a marinade? ›
McCormick Culinary Fajita Marinade & Seasoning Mix's uniform texture is perfect for marinating protein and infusing signature flavor before grilling, broiling or roasting.
Why is my fajita meat so tough? ›
If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn't give it time to properly marinade. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it.
How long can I marinate chicken? ›
Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
What can I use if I don't have any taco seasoning? ›
Packet Taco Seasoning replacement: if you only want to make enough taco seasoning to replace 1 packet, use the following amounts:
- 1 tablespoon chili powder.
- ¼ teaspoon garlic powder.
- ¼ teaspoon onion powder.
- Pinch of cayenne pepper.
- ¼ teaspoon dried oregano.
- ½ teaspoon paprika.
- 1 ½ teaspoons ground cumin.
- 1 teaspoon salt.
What's The Difference Between Mexican Seasoning And Taco Seasoning? Taco seasoning is a milder seasoning compared to Mexican seasoning. Mexican seasoning has some spicier things added, such as chipotle chile pepper and ancho powder. It's a spicier mix, even if the overall combination of spices is roughly the same.
Can you use taco seasoning on chicken instead of beef? ›
Shredded chicken seasoned with taco seasoning and layered with cheese, sliced radishes, cilantro and salsa verde—all inside a crunchy shell—there's no way your family isn't going to give you three cheers for this miracle meal!
What is in Old El Paso fajita seasoning? ›
Ingredients
- Sugar,
- Onion Powder (13%),
- Salt,
- Hydrolysed Soy Protein,
- Spices (Black Pepper, Cayenne Pepper, Ginger) (6%),
- Acidity Regulator (Citric Acid),
- Flavouring,
- Smoke Flavouring,
