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.
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!
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!
First, gather your ingredients for the fajitas and prepare your toppings.
Heat olive oil over medium heat. Sauté onion until translucent and peppers and mushrooms until they have a bit of caramel color.
Add the chicken…
… and begin to brown the meat.
Next, stir in lime juice and zest, cilantro, dried spices and fresh garlic.
Give the chicken fajita mixture a stir and warm through.
Taste – and season accordingly with salt and pepper.
Note: 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.
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.
Speedy Chicken Fajitas
Serve with a bright, green salad and savory “refried” black beans
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
- 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!
©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.