Speedy Chicken Fajitas

Sometimes, one needs a little bit of fresh, spicy Tex-Mex. In our house, this means homemade “re-fried” black beans – and, of course, chicken fajitas piled high with creamy guacamole, bright chipotle salsa, velvety Greek yogurt and pungent, shredded goat cheddar.  A comforting – yet classic – American meal.
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Fajitas used to be in our “weekly rotation” of meals… before we had kids. These were the days when evenings included much more time for cooking. Our old version seemed to take a year and a day – and then another few!
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These speedy fajitas come together in cinch. Oh, and the smell of the caramelized vegetables and fresh lime – just divine! Take time to make your own guacamole. Nab a bit of garlic, lime and cilantro from the fajita ingredients. The flavorful condiment is the star of show – or at least the taco. So, let’s get cooking!
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First, gather your ingredients for the fajitas and prepare your toppings.
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Heat olive oil over medium heat. Sauté onion until translucent and peppers and mushrooms until they have a bit of caramel color.
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Add the chicken…
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… and begin to brown the meat.
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Next, stir in lime juice and zest, cilantro, dried spices and fresh garlic.
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Give the chicken fajita mixture a stir and warm through.
Taste – and season accordingly with salt and pepper.
DSC_1685Note: while the chicken fajitas are cooking, it’s a great time to multi-task and whip up some “refried” black beans and corn on the back burner.
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Enjoy your chicken fajitas with a side of festive Tex-Mex beans.
Warm your tortillas and mound the tacos with scrumptious toppings – such as guacamole, Greek yogurt, aged cheese and chipotle salsa.
¡Olé!
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Speedy Chicken Fajitas

Serve with a bright, green salad and savory “refried” black beans

 Ingredients:
 1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cut into strips
2 green bell peppers, cut into strips
1 medium white onion, thinly sliced
1/2 cup sliced baby portabella mushrooms
4 cloves of garlic, minced
2 limes – the juice and the zest
1 tsp. each: dried parsley, coriander, cumin, parsley, smoked paprika
1 small pinch red chile flakes
1/2 cup coriander/cilantro, chopped
1 Tbsp. light olive oil
salt and pepper to taste
organic corn tortillas
optional toppings: Greek yogurt, homemade guacamole, chipotle salsa; shredded, aged goat cheddar
 
Preparation:
  • In a large skillet, heat the olive oil over medium heat. Add the red and green bell peppers, onion and mushroom.
  • Sauté for a few minutes, until the onions are translucent and the vegetables have nice, golden color.
  • Add the chicken, garlic, lime, cilantro and all of the dried spices. Sauté just until the chicken is cooked through, about five minutes.
  • Taste and season with salt and pepper, to taste.
  • Enjoy on warm tortillas with optional toppings. ¡Olé!

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

 

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31 thoughts on “Speedy Chicken Fajitas

  1. I may only be a Texas “import” from the northwest, but I am happy to be surrounded by good Mexican and Tex-Mex foods. Clearly your Austin roots serve you well! These look fantastic.

    1. Kathryn, I love the Northwest. Great culture, beautiful places to visit and fabulous food. I see that you are from Denton! 🙂 Yes, I love Austin Tex-Mex and really miss a few places… especially Gueros. Thanks for stopping by! – Shanna

  2. I love fajitas Shanna and just don’t seem to make them very much but you have reminded me how delicious they are so will make them this week using your very quick method. Love the refried beans too! x

  3. Full of all my favourite ingredients, herbs and spices. I love the way you describe it. I think you can make an excellent saleswoman. I am sold on this one, absolutely. Thanks for sharing Shanna. It sounds damn delicious. Have a lovely day!

    1. Oh, I love to hear this – another love of great, fresh Tex-Mex! I adore Greek yogurt in place of sour cream – it’s texture and tang is just unbeatable, plus it is healthful. Thank you for stopping by – and leaving a sweet note. Take good care, Jenn!
      – Shanna

  4. Hello Shanna, this seems so good, i’m hungry!in Italy tex-mex is not so popular, also hand-made.. but i wanna try sometimes to make it from now on .. i’ll only pay attention not to make something too spicy .. :O

      1. Hello, how is going your day, Shanna? wow, also the salmon tacos seems really tasty! Yes, i think that a “fiesta night” will be such a good and funny idea..i hope to have soon one evening to organize it! I can make also some invite-cards…ihihi i’m already all excited, i have to make it! 🙂

      2. Hi, Cris! Happy Wednesday. Your fiesta party would be awesome! You could even do a online Evite and design the invites… since you are so great with colors AND computers. 🙂 It would be a cool blog post – your food, your friends, your fiesta – In Italy. Be well, chica! – Shanna

      3. Cris – You sound just like my husband, who I call “Abba” on the blog. He also needs more time for fun things! I hope that you always find time for yourself – and your friends – and Davide. Check out the blog I sent you – it has lovely suggestions for balance and happiness in life – and great recipes! Be well! Shanna

      4. Ah ah i have something in common even with your husband, you’re so lucky 🙂
        Yes, you’re right, often in this period i say that i have no time .. but in reality I find the time for everything, and for everyone is important to me .. I’ve always said:when something is important to you, no matter what happens, you’ll find the time to think at it!it’s true!

  5. Oh, we just love fajitas in our home. It’s usually hubby who makes them as they’re quick and easy. Love that you’ve added portobello mushrooms. Great idea Shanna!

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