Fajitas were born on Texas ranches in the mid-20th century when Mexican-American cowboys cooked beef trimmings over hot coals. Chicken replaced meat as a lighter option in the 1980s in chain restaurants. Today they are one of the most internationally recognized Mexican dishes.
Mexican
Chicken Fajitas
Chicken Fajitas from Mexico: traditional recipe step by step, with chef tips and clear times.
- Mexico
- MAIN COURSES
- Light
- High protein
- High fiber
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 34 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 520 mg
Story behind the dish
Preparation
Chicken Fajitas is a Mexican preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of chicken breast in strips.
- Have ready: 2 red peppers in strips.
- Have ready: 2 green peppers in strips.
- Have ready: 2 onions in half moons.
- Have ready: 3 tablespoons of lime juice.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate the chicken with lime
Marinate the chicken with lime, cumin, paprika, salt and pepper for 20 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat a griddle or iron skillet over very high heat with oil.
Heat a griddle or iron skillet over very high heat with oil.
-
Sauté the chicken for 5-6 minutes without moving until golden.
Sauté the chicken for 5-6 minutes without moving until golden, turn and finish cooking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Remove the chicken and on the same griddle, sauté peppers and onion 4…
Remove the chicken and on the same griddle, sauté peppers and onion for 4 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Return the chicken
Return the chicken, mix and cook 1 more minute.
-
Heat the tortillas on a comal or directly over the flame
Heat the tortillas on a comal or directly over the flame.
-
Serve the chicken with vegetables in tortillas with cream
Serve the chicken with vegetables in tortillas with cream, guacamole and cilantro.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with corn tortillas for gluten-free.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.