Serve up chicken or steak Fajitas on warm, fresh Flour Tortillas with a helping of Mexican Street Corn and Canned Refried Beans.
A sizzlin’ good dish
A sizzling skillet of fajitas is a wildly popular dinner and always turns heads in Mexican restaurants. Well, now you can make that tasty Mexican dinner right at home! There is something so tasty about grilled chicken fajitas all rolled up in a Flour Tortilla with a few of your favorite Mexican side dishes. Why we love them:
A flavor explosion. By creating homemade seasoning I control the spice and flavor of these tacos! For any night. With a total cook time of just 30 minutes, this recipe is perfect for busy weeknights for a quick dinner idea. Make a lot or a little. Easily adjust the quantity and serve a crowd at a Cinco de Mayo fiesta or bring dinner to another family.
Ingredients
cornstarch chili powder salt paprika sugar onion powder garlic powder cayenne pepper cumin olive oil lime juice boneless skinless chicken breasts – Substitute chicken breast for chicken thighs or even beef, pork, or shrimp. To make cutting easier, partially freeze the chicken breasts, cut, thaw, and proceed with the recipe. small onion bell peppers – I used green and red peppers, but yellow can be used as well. fajita sized Flour Tortillas – you can also use corn tortillas Toppings – Some of my favorites include sour cream, cheese, cilantro, avocados, Pico de Gallo, shredded lettuce, limes, Homemade Salsa, and Guacamole.
How to make Homemade chicken fajitas
Storing Tips
Make ahead of time. Prep all the ingredients the night before. Store the chicken in a container and the veggies in a separate container. Follow the recipe instructions when you’re ready to cook. STORE the fajita filling in an airtight container or Ziploc bag in the refrigerator for 3-4 days. Reheat. For best results reheat the chicken fajita recipe in a skillet over medium heat. You can also reheat it in the microwave.
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