Tex-Mex Fajita Fiesta Dinner for Two
Experience a Tex-Mex Fajita Fiesta Dinner that brings the flavors of Texas to your kitchen. This easy yet impressive recipe for grilled chicken fajitas with sautéed bell peppers and onions, wrapped in warm flour tortillas and loaded with zesty fixings is sure to be a hit with friends and family alike.
Allergens
Dairy (in sour cream and shredded cheese) - Gluten (in flour tortillas)
Ingredients
- 2 boneless, skinless chicken breasts
- 1 large bell pepper (any color)
- 1 medium onion
- 4 small flour tortillas
- 2 tbsp olive oil Marinade:
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste Toppings:
- Sour cream
- Shredded cheese
- Pico de gallo
- Guacamole
- Fresh cilantro leaves
Instructions
- In a large bowl, whisk together lime juice, garlic, cumin, paprika, chili powder, salt, and pepper to make the marinade.
- Slice the chicken breasts into thin strips and add them to the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes.
- Slice the bell pepper and onion into thin strips. Set aside.
- Preheat a grill or grill pan over medium high heat. Remove chicken from marinade, letting excess liquid drip off.
- Grill the marinated chicken until cooked through, about 3 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
- In a separate pan or on the grill, sauté the bell pepper and onion strips until tender and slightly charred. Season with salt and pepper.
- Warm flour tortillas on the grill or in a pan for about 30 seconds per side.
- Assemble fajitas by layering chicken, sautéed vegetables, and desired toppings onto warm tortillas. Fold in half and serve immediately.
Chef’s Insight
Don't be afraid to get creative with your toppings; add shredded lettuce or pickled jalapeños for an extra kick.
Notes
Adjust the spiciness of this dish by adding more or less chili powder to the marinade.