“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? ›
If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)
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? ›
1In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat.
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.
Why are my chicken fajitas dry? ›
You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips. For the chicken breast, cutting across the meat's grain will make for more tender fajitas. 2. Use jalapeños, garlic, and lime juice for lots of flavor.
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? ›
"We use inside skirt steak," he said. "It's already marinated when we buy it. Then we add our own seasonings."
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.
Traditional Fajita Fixings
Cheese: Shredded Monterey jack cheese is the most popular option but cheddar, pepper jack, queso Oaxaca, or queso fresco are all delicious.
What is a true fajita? ›
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.
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.
Mexican seasoning typically consists of a blend of traditional herbs and spices while taco seasoning is a specific blend of spices that may not be used as much in traditional Mexican dishes.
Can you use taco seasoning on chicken instead of beef? ›
Taco seasoning is a blend of spices commonly used to flavor Mexican-style dishes, including tacos made with different types of meat like ground beef or ground chicken. The same taco seasoning blend can generally be used for both ground beef and ground chicken.
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,
