Chicken Fajitas
Recipe from Santos Loo
Fajitas are almost as fun to make as they are to eat. After a little bit of prep (Okay, admittedly, there’s some generous chopping involved with this one), everything comes together in the pan in rapid succession. It’s exciting! Part of what makes fajitas taste so good is the char and heat with which they are cooked. For the best results, you’re going to want to use a pan that gets hot without sticking, and can maybe withstand a little flame, like our Titanium Always Pan® Pro.
4 hour
25 minutes
4-6
What You'll Need
Ingredients
Chicken Marinade
- 2 whole skinless, boneless chicken breast (about 1 ¼ pounds)
- 4 garlic cloves, minced
- 2 tablespoons chipotle in adobo, pureed
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 teaspoon dry Mexican oregano
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground black pepper
Fajitas
- 4 tablespoons avocado oil
- 2 tablespoons unsalted butter
- 1 medium red bell pepper, sliced into ¼ inch strips
- 1 large Anaheim pepper, sliced into ¼ inch strips
- 1 medium red onion, sliced into ¼ inch strips
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- ¼ teaspoons ground black pepper
- 1 teaspoon balsamic vinegar
- Fresh lime juice to taste, plus extra wedges for serving
- Fresh chopped cilantro
- Warm flour tortillas
Lime Avocado Crema
- 1 medium avocado, peeled and pitted, about 1 cup (8 ounces)
- 1/2 cup sour cream
- 1 garlic clove, minced
- 1 1/2 teaspoons kosher salt
- 2 tablespoons fresh lime juice
- 6 tablespoons cold water
Directions
Step 1
Cut chicken breasts into cutlets by slicing each breast in half horizontally. Next, slice all the cutlets into ½ inch strips.
Step 2
Put the chicken strips in a large bowl and add the remaining ingredients. Use tongs to combine well, and let the chicken marinate refrigerated for 1 to 3 hours before cooking fajitas.
Step 3
Heat the Always Pan® Pro over medium high heat. Once hot, add 2 tablespoons of avocado oil and all the butter, and swirl the pan to spread the oil evenly throughout. Add all the peppers, onions, paprika, salt, and black pepper. Cook the veggies, stirring and tossing, until they are slightly soft but not mushy, about 6 minutes. Add the balsamic vinegar, toss to coat, and cook 2 minutes more. The balsamic vinegar will enhance the sweetness of the peppers and onions and provide a flavorful brightness to the dish. Remove the cooked veggies to a plate and set aside while you cook the chicken.
Step 4
To the same pan over medium high heat, add the remaining avocado oil. Once hot, add all the chicken and cook, stirring and tossing, for about 5–6 minutes until the chicken is fully cooked. Add the reserved veggies back into the pan, squeeze fresh lime juice over top and toss to combine. Cook 1 minute more to allow all the juices to combine. Transfer to a platter or plate individually with warm tortillas, fresh cilantro leaves, and lime avocado crema.
Step 5
For the lime avocado crema:
Put all ingredients in a blender, and process until a smooth cream forms, about 30 seconds. Alternatively, you can use a stick blender to create this recipe. Simply place all the ingredients into a jar, dip the stick blender into the mixture and process until everything is emulsified. Serve right away or store in the refrigerator for up to 3 days. If you have any leftovers, you can use it as a sandwich spread or dip.
