Chicken or Beef fajitas

In the very early years of our marriage, Dave and I visited his parents for the weekend and were served fajitas. His mom had bought a chicken fajita mix from the butcher that was just incredibly delicious. That launched me on what was probably the very first recipe sleuthing enterprise. I worked for years to recreate the flavors of those original fajitas.

Of course, over time, this recipe has also evolved. Occasionally I’ll forget that I know how to make fajitas for months at a time, but sooner or later, I realize that we’re LONG overdue for this favorite meal.

Chicken or Beef Fajitas

There are two main variations of this recipe that I make–the regular recipe and the oh-shoot-I-forgot-to-plan-anything-for-dinner variation.

For the regular recipe, I marinate the following for a couple of hours:

  • 2 medium-sized red onions, sliced
  • 3 bell peppers (preferably, 1 green, 1 red, and 1 yellow….but I use whatever I can get for a reasonable price)
  • 2/3 c. lime juice
  • 1/4 c. olive oil
  • 1 t. salt
  • 1 t. Italian seasoning
  • 1 t. paprika
  • 1 t. chili powder
  • 2 pounds of chicken or flank steak, cut into long strips
  • 1/2 bunch of ciantro, washed and coarsely chopped

I pour about 2 T. olive oil into a large skillet and heat the skillet. When it’s very hot, I dump the chicken, onions, marinade, and peppers. I stir and saute until the chicken is done.

I serve this mixture on warm flour tortillas with sour cream, slices of avocado, more cilantro, and salsa. DELISH!

If I’m having One of Those Days (kinda like today!) and hit 5:45 and still haven’t even thought about dinner, this is how I handle fajitas.

FAST Fajitas

In a large skillet, I saute:

  • 2 T. olive oil
  • 2 red onions, sliced (although I must admit that today, it was just a plain yellow onion!)
  • 2 large peppers (one pasilla and one hungarian hot pepper), coarsely chopped

Once those items are partway cooked, I added some hastily chopped chicken and continued to cook on a very hot burner. Once the chicken was nearly done, I stirred in a half a bunch of chopped cilantro. After the chicken was completely cooked, I removed the pan from the burner and stirred in about 1/2 c. lime juice and some chili powder and salt.

This mixture, which only took about 18 minutes to cook, I served on microwaved warm flour tortillas with chopped fresh tomatoes. It wasn’t exactly the same as the marinated fajitas, but it tasted great and was pretty healthy for “fast food”!