I love Mexican food. I know. You’re shocked to hear it. I don’t ever rant on and on about Mexican food and how awesome it is. And I certainly don’t ever talk about how sad the lack of good Mexican food in Seattle makes me. Nope. Not at all. Only all the time.
Over the years, I’ve developed more and more recipes that help me get my fix for the good old Tex Mex that I love. Recently, I came up with a fajita recipe that is simple, quick, and delicious. You gotta love fajitas. Spicy strips of juicy chicken and vegetables served up with salsa, cheese, beans, pico de gallo, or a million other toppings, based on your own preferences. Over the next few posts, I’m going to share some more recipes for toppings and accessories to your delicious fajitas. Because not only are fajitas a great, quick weeknight dinner for you and your family, but taco bars are one of the easiest and most fun set ups for casual dinner parties.
So get ready, because we are entering Fiesta Time!
- 2 bell peppers, cored and sliced
- 1/2 onion, thinly sliced
- 1 jalapeno, chopped
- 1.5 pounds chicken breasts, sliced into fajita strips
- 2 tsp cumin
- 1.5 tsp chili powder
- 1 tsp salt
- black pepper
- olive oil
- 1 lime
In a large bowl, mix chicken with cumin, chili powder, salt, and a few turns of your pepper mill. Drizzle with olive oil and let marinate on your counter while you do the next steps.
Slice peppers, onion, and jalapeno. Mix together. In a large skillet, drizzle olive oil and turn heat to medium high. Add vegetables and saute until they are soft and carmalized in spots. Transfer vegetables to a serving bowl.
Add more oil to the pan and add chicken, be sure to scrape up all the carmelized bits left over from the vegetables. When chicken is cooked through, squeeze a lime over the top and move to a serving dish. Serve with the sauteed vegetables. Eat in a delicious soft taco shell.
Photographs by Jessica Yager