More Mexican food. I told ya! Actually, most of the "Mexican" recipes I'm posting are probably not considered authentic Mexican food. But if it has the word 'fajita' or 'taco' or 'burrito' then I think it is Mexican enough for me!
These chicken fajitas were tasty, but you wanna know why I liked them so much? Probably because I
drizzled poured some of that creamy lime cilantro ranch sauce on top of it. I know I know, I pretty much can drench anything in that sauce and call it divine. So if you are looking for more of a traditional chicken fajita recipe, then by all means leave out that sauce. But if you are as obsessed with it as I am, then add it to just about anything you can get your hands on! Well, maybe not ice cream.
Oh, and we also were having corn as a side item, so I decided to add some to my fajita. You can too, but certainly don't have to!
I used pre-cooked chicken that we had cooked the night before for Chicken Flautas but didn't end up using. So I had 2 already cooked chicken breasts. But if you are starting with raw chicken, which you probably are, then just slice your chicken breasts into strips, saute them in a skillet until cooked through, then add the peppers and onions to the skillet and then pour in the lime juice, seasonings, and liquid smoke and let the flavors get absorbed in the chicken, peppers, and onions.
from the kitchen of SteakNPotatoesKindaGurl
- 2 boneless skinless chicken breasts, pre-cooked and sliced
- 1 tbsp olive oil
- 1/2 of a green pepper, sliced
- 1/2 of a red pepper, sliced
- 1/2 of a red onion, sliced
- 2 tsp liquid smoke
- 1/2 tbsp lime juice
- 1/8 tsp cumin
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- flour tortillas
- Mexican shredded cheese, optional
- corn, optional
- green salsa, optional
- Creamy Lime Cilantro Ranch Dressing, optional
In a large skillet, heat 1 tbsp olive oil and then add the sliced onions and allow to cook on medium until starting to brown and soften. Reduce heat to medium-low, add the sliced peppers and allow to soften. Add the sliced cooked chicken strips to the skillet. Add cumin, paprika, cayenne pepper, garlic powder, onion powder, lime juice and liquid smoke. Mix well and let the flavors mingle.
Heat tortillas in the microwave in between damp paper towels to keep them from cracking. Add the chicken, pepper, and onion mixture. Top with cheese, corn, green salsa, and sauce, if desired.
*Note, if chicken is not yet cooked then you can saute it in the same skillet prior to cooking the peppers and onions.
I by no means claim to be a Mexican food expert, so pardon the corn and cilantro sauce additions. If it peeves you, just stick to the basic fajita recipe, which... if you remember my little lesson on Mexican food terminology.... focuses on the peppers and onions. So as long as you've got chicken or steak, and peppers and onions, then you've got yourself a fajita!
Peace, and bacon grease!