Chicken Fajitas

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Chicken Fajitas

Yield: 4 servings

Prep Time: 30 min

Cook Time: 15 min


2 tablespoons tabasco sauce
2 tablespoons ground cumin
1 teaspoon ground allspice
2 tablespoons chili powder
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped thyme
1/2 bottle beer
extra-virgin olive oil

1 1/2 pounds boneless skinless chicken breasts, pounded out so that they are even and not-so-thick
extra-virgin olive oil
1 large sweet onion, cut into 1/2-inch strips
1 large red bell pepper, seeded and cut into 1/2-inch strips
1 large green bell pepper, seeded and cut into 1/2-inch strips
2 whole poblano chiles, cut into strips
salt and pepper to taste
salsa or pico de gallo
8 taco-sized 6-inch flour tortillas


1. In a small bowl, mix all marinade ingredients together; set aside.

2. Place chicken in a large zip bag and add marinade to the bag. Set aside (this can be done up to 2 hours ahead of cooking time). Keep refrigerated.

3 Heat two pans: a nonstick griddle to high (or skillet), and a nonstick frying pan to medium-high. Drizzle the frying pan with oil. Add the onions, peppers and chiles, stirring occasionally, until they darken around the edges, about 5 minutes. Sprinkle with salt and pepper and turn off the heat.

4. Place the chicken onto the very hot griddle pan. Sear for 2 minutes on each side. Remove from heat to a cutting board. Slice very thin, on the bias, and return strips to griddle to brown and cook through.

5. Heat tortillas according to package directions. Fill with sizzling meat or chicken, vegetable mixture and a spoonful of salsa.


*You may also use flank steak in place of the chicken.
*Add sour cream and guacamole as additional garnish, if desired.

Source: Adapted slightly from Rachael Ray