I have my go-to shrimp fajitas and my go-all-out grilled adobo chicken/beef fajitas, but this is the recipe I needed for quick anytime chicken fajitas. Just because they’re simple doesn’t mean they’re any less flavorful. No, these are BIG on flavor and they’re just as good better than any I’ve ordered at a Mexican restaurant. If you haven’t noticed we never get sick of Mexican food. We eat tacos, burritos, quesadillas, or enchiladas every week and I never get complaints. We’re always in the mood, so I hope you are too!

If you have a cast iron skillet, this is the perfect time to use it. Letting the veggies and meat sit undisturbed in a hot pan for a few minutes is the key to getting a charred exterior. The chicken only marinates for half an hour (minimum, if it’s easier to make it ahead of time it can sit in the fridge for up to a day or so) so you can prep your peppers and onion and fixings during that time. Your chicken will be ready when you are.

Unrelated toddler story: (Actually, somewhat related because I was at the meat counter buying chorizo sausage for another Mexican recipe I’ll be sharing shorty.) The butcher had just handed me my package of chorizo when Clara looked up at him from the cart and clear as day said, “I want a pound of turkey!”. Hah. She’s almost 2 (on May 1st) and she talks and talks and sings all day long. Sometimes very well and other times still gibberish. But apparently she’s ready to take over the grocery shopping around here!

Sizzling Chicken Fajitas

INGREDIENTS

for the chicken:
1 1/2 lbs. boneless skinless chicken thighs
2 Tbsp. lime juice
1 1/2 tsp. kosher salt
1 1/2 tsp. dried oregano
2 tsp. ground cumin
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. smoked paprika
few dashes hot sauce or pinch of cayenne pepper, optional

~ 2 Tbsp. canola, vegetable, or olive oil
2 large bell peppers (red, green, yellow, etc.), cut into thin strips
1 large white or yellow onion, halved and thinly sliced
salt and freshly ground black pepper

for serving:
8-12 flour or corn tortillas, warmed
salsa or pico de gallo
sour cream
avocado or guacamole
chopped fresh cilantro
lime wedges

DIRECTIONS

1. To prepare the chicken, slice the chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice and spices and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.

2. To cook peppers, onions and chicken, heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some oil to lightly coat the bottom of the pan (I used about 1 Tbsp.). When this is nearly smoking hot, add the peppers in a single layer. Wait. (This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of oil (I used about 1 Tbsp.). Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table. Serve with warmed tortillas, salsa/pico de gallo, sour cream, avocado/guacamole, fresh chopped cilantro, and/or lime wedges.

Serves 4-5.

(Adapted from Smitten Kitchen)