Moms Famous Chicken Fajitas Recipes

EASY CHICKEN FAJITAS RECIPE

Steps:

• Combine salt, black pepper, smoked paprika, garlic powder and chili powder together in a bowl, set aside.
• Cut chicken into strips. Coat the chicken with the seasoning.
• Preheat your skillet with oil to medium high. Add the chicken and cook until it's fully cooked, about 3-5 minutes. Remove from the pan and set aside.
• Julienne bell peppers and cut onions into half rings. Add 1 tbsp of oil and cook all the veggies until they are slightly golden.
• Add chicken back to the pan. Toss everything together. Drizzle lime juice over chicken and vegetables. Serve and enjoy!

FAJITA SEASONING

Steps:

• Combine all ingredients together in a small bowl and whisk to combine
• Store in an airtight container for up to 3 months.
• Sprinkle on meat and vegetables while cooking. Use as you would a package mix.
• This mix can also be used as a rub. Apply to meat and/or vegetables at least an hour before cooking.

BUSY MOM'S CHICKEN FAJITAS

Steps:

• In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through. , Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

FABULOUS FAJITAS

Steps:

• Mix all the marinade ingredients together and place in a zip-lock bag.
• Before you put the meat in, reserve a little marinade to use at the end.(about 1/4 a cup)
• Then toss in the chicken or steak, and bell peppers and onions or if you want more marinade for the meat do not include the peppers and onions.
• Just coat them with some olive oil and salt before griling.
• Marinade for at least 4 hours, but longer if possible.
• Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan.
• Use the reserved marinade from the bag to baste meat as you cook. (This is not the 1/4 cup you reserved)
• Here are some tips from Our Best Bites to help make your fajitas truly fabulous!:
• I usually double the marinade, or 1 1/2 it because I have this weird thing where I like to see my meat swimming.
• Once it's all combined, immediately reserve about 1/4 cup, and set it aside.
• I then butterfly my chicken, or pound it thinner, because that increases the marinade-to-chicken ratio!
• I toss all of the meat in the bag of marinade, but leave the peppers and onions out.
• Only reason being that I usually want all of the marinade for the meat (see above weirdness), and the veggies get a splash of it at the end with the marinade I reserved.
• But if you have enough marinade, go ahead and do the veggies too.
• I slice my onion into about 1/2 inch slices, and leave the slices in tact.
• Then I quarter the peppers.
• When they're ready to grill I toss the veggies with a little olive oil and salt and pepper if I haven't included them in the marinade
• When everything is cooked slice the meat, peppers and onions into strips
• Combine in a bowl and pour in the reserved marinade (do not use the liquid that the chicken was marinading in.
• Serve with tortillas (I used the uncooked tortillas from Costco and cook them up fresh!)

VEGAN CHICKEN FAJITA SKILLET RECIPE

Steps:

• Mix the first 6 ingredients together in a small dish and set aside.
• Put oil in skillet over med-high heat, once hot add the onions and garlic. Stir fry for 3 minutes, then add the peppers and stir fry for another 5 minutes.
• Add the seasoning mix, cook another 2 minutes, stirring frequently. Finally add the Chicken-Free Strips and cook for 2-3 more minutes, folding in to evenly distribute and heat through.
• Serve with wraps or over rice.

CHICKEN FAJITAS

Steps:

• In a small bowl combine chicken strips and fajita seasoning.
• Heat 1 Tbsp olive oil in pan.
• Cook the chicken in pan until cooked through.
• In a large frying pan, heat the remaining 2 Tbsp olive oil over medium heat. Add the onions, bell peppers and jalapenos and cook, stirring often, until the onions are translucent and very tender, about 15 minutes.
• Add the minced garlic and oregano and cook until fragrant, about 2 minutes.
• Combine the chicken and fajitas.
• Can serve with tortillas, guacamole and sour cream.

CHICKEN FAJITAS

Steps:

• In a large bowl, combine the ingredients for the fajita seasoning. Set aside 2 teaspoons of the seasoning and save for the veggies. Add the chicken to the bowl. Add 1 tablespoon of olive oil to the chicken and squeeze in the juice of 1 lime. Toss to coat the chicken with the spice mixture. Refrigerate for 15 to 30 minutes to let the spice mixture marinate the chicken.
• Set a large skillet over high heat. Add the chicken and cook for 6 to 8 minutes until the chicken is browned (work in batches if there is not enough room in the skillet. If you overcrowd the skillet the chicken will just steam). When the chicken is well browned, remove it from the skillet and set aside on a plate.
• Sprinkle the reserved 2 teaspoons of fajita seasoning over the veggies. Add another tablespoon of olive oil to the skillet. Toss in the veggies (work in batches if your skillet is small). Saute until tender but still slightly crisp, about 4 to 5 minutes.
• Warm the tortillas in a microwave or in a skillet over medium heat.
• Serve the fajita mixture with the warmed tortillas, shredded cheddar cheese, salsa, guacamole or avocado and sour cream.

CHICKEN FAJITA RECIPE

Steps:

• Butterfly the chicken breasts then slice into 1/2 inch strips.
• Season chicken well with fajita seasoning and 1 tsp. of salt.
• Set chicken aside while cutting the onion and bell peppers.
• Slice the onion into very thin strips.
• Remove the stems and seeds from the bell peppers then slice into 1/4" wide strips.
• Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
• Turn the chicken and cook for another 3 minutes.
• Add all of the bell peppers and mix well.
• Cook for 5 to 7 minutes more turning regularly until the chicken is fully cooked and the peppers are cooked but still have just a bit of a crunch to them.
• Warm the tortillas while the fajitas are cooking.
• Place 2 or 3 warm tortillas on each plate. Fill each tortilla with a portion of the fajitas then top with Mexican cream, a good salsa, and a squirt of lime juice if you'd like.

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat oven to 425° F. Line a rimmed baking sheet with parchment or coat with oil or nonstick spray.
• In a small bowl, stir together paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder and cayenne.
• Arrange chicken, bell peppers and onion in a single layer on the prepared baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with the seasoning blend; toss to coat again.
• Bake for 20 minutes, or until the chicken is cooked through and the vegetables are crisp-tender, stirring halfway through. Drizzle with lime juice and serve immediately.

BEST FAJITA MARINADE

Steps:

• Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
• Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
• Put mixture into a gallon bag, zip, and store in fridge overnight.