I used to buy a little jar of ready-made dry Fajita Seasoning Mix on the spice aisle. That is until I made my own Fajitas Marinade. This marinade not only gives the chicken great flavor, but it tenderizes the meat at the same time. When you’re ready to serve the Fajitas, just saute the strips of chicken, add peppers and onions and they are ready in about 10 minutes. This is a quick, easy and delicious meal.
This recipe will serve about 6 people:
3 boneless, skinless chicken breasts
1 green pepper, sliced
1 red pepper, sliced
1 yellow onion, sliced
12 fajita size flour tortillas (6″ diameter)
The marinade ingredients:
1 /4 cup canola oil or olive oil
1/4 cup lime juice
1/4 cup cider vinegar
1 tablespoon chili powder
2 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano leaves
I have a trick for tenderizing the meat prior to marinating it in this delicious marinade. I use a Jaccard Meat Tenderizing Tool.This little tool has 3 rows of teeny tiny little blades that cut into the meat without changing it’s shape or appearance. (This is a trick used by many restaurants and Steak Houses!) When using a marinade, the flavors get into the meat easier and quicker.The tool is spring loaded and you just press it into the piece of meat once for the tiny little blades to penetrate it.
Put the tenderized chicken breasts into a container or zipper seal bag with the marinade and refrigerate for about 3 – 4 hours.
Start by slicing the peppers and onions and set aside until you’re ready to make the Fajitas.
Next, remove the chicken breasts from the marinade and cut into 1/2″ strips. Saute the strips of chicken in a skillet over medium-high heat until they have a nice golden color, about 4 to 5 minutes. (I use an Electric Skillet so it’s easier to keep the temperature just right!) Remove the cooked strips of chicken to a platter and set aside.
Add the sliced peppers and onions to the skillet and saute for about 4-5 minutes. They will still be a tender crisp.
Add the chicken strips back to the skillet just to warm through (another minute or two.)
Serve on fresh warm flour tortillas with a dollop of sour cream! (I place about 4 tortillas at a time on a damp paper towel on a plate and cover it with another damp paper towel. Microwave about 10 – 12 seconds. The tortillas will soften like they are fresh off the grill!)