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Chicken Fajitas
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Ingredients
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Step by step
Method
8 steps
- 1
Heat the oven to 300°F. Stack the tortillas, wrap them in foil, and warm them for 10–15 minutes while you prep the filling.
- 2
Slice 1½ pounds chicken breasts in half lengthwise, pound them evenly, and cut into ½-inch strips. Pat dry and season with salt and pepper.
- 3
Mix the chili powder, cumin, paprika, oregano, coriander, onion powder, garlic powder, and cinnamon. Reserve 2 teaspoons for the vegetables and rub the rest over the chicken.
- 4
Whisk the oil, lime juice, Worcestershire sauce, sliced garlic, hot sauce, and brown sugar in a bag. Add the chicken, seal, and marinate 20–25 minutes at room temperature while you slice the peppers and onion.
- 5
Heat a large skillet over medium-high with 1 tablespoon oil. Lift the chicken from the marinade, leaving the garlic and liquid behind, and discard the marinade. Sear the chicken for 3–4 minutes, turning so the strips brown and reach 165°F. Move them to a plate.
- 6
Add another tablespoon oil if the pan is dry. Cook the peppers and onion with the reserved spice blend for 5–7 minutes, until tender at the edges but still a little crisp.
- 7
Return the chicken and its juices to the skillet. Toss for 1–2 minutes, until hot and glossy.
- 8
Serve right away in the warm tortillas with cheese, sour cream, avocado, salsa, jalapeños, lime, and cilantro.