Fast Family Chicken Fajitas Recipes

EASY CHICKEN FAJITAS

Steps:

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over tortillas.

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Steps:

• Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
• Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
• Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
• Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.

FAST FAMILY CHICKEN FAJITAS

Steps:

• Cut bell peppers into 1/2 inch strips. Cut chicken into thin strips.
• Heat stir-fry skillet over medium high heat. Add 1 t of the oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside.
• Add remaining oil, bell peppers and garlic pressed. Stir-fry 1-2 minutes until vegetables are crisp-tender.
• Add chicken, soup mix, water and salsa to a bell pepper mixture.
• Cook and stir 2-3 minutes or until heated through.
• To serve place chicken mixture in center of tortillas.

3-STEP CHICKEN FAJITAS

Steps:

• HEAT 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add onion & peppers mix and spices to the skillet; saute 10 minutes or until vegetables are tender. Remove mixture from skillet.
• HEAT 1 teaspoon oil over medium-high heat in same skillet. Add chicken; cook, stirring constantly for 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in lime juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
• PLACE 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon each of cheese, sour cream, and salsa. Roll up and enjoy.
• *SPECIAL NOTE: Frozen mix can be substituted with 2 cups sliced green bell peppers and 2 cups sliced onion.

WEEKNIGHT CHICKEN FAJITAS FOR TWO

Steps:

• Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

FAST CHICKEN FAJITAS

Steps:

• Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
• On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
• Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.