“Sizzling Street Carnival Chicken Fajitas”

Allergens

Dairy (in sour cream and cheese)

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into strips
• 4 bell peppers (red, green, yellow), sliced into thin strips
• 1 large onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp fajita seasoning
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 8 large flour tortillas
• 1 cup sour cream
• 2 cups shredded cheese (Monterey Jack and Cheddar blend)
• 1 avocado, diced
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. In a large bowl, combine the chicken strips with olive oil, fajita seasoning, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly and marinate for at least 30 minutes in the refrigerator.
2. Preheat a large grill or grill pan over medium high heat. Grill the marinated chicken until cooked through and slightly charred on the outside, about 4 5 minutes per side. Remove from the grill and let it rest for a few minutes before slicing.
3. In a separate pan, sauté the bell peppers and onions over medium heat for 4 5 minutes until tender and slightly charred. Season with salt and pepper to taste.
4. Assemble the fajitas by laying out the flour tortillas, spreading a thin layer of sour cream, adding sliced chicken, sautéed vegetables, cheese, avocado, and fresh cilantro. Fold the tortilla in half and serve with lime wedges on the side.

Chef’s Insight

For added flavor, marinate the chicken overnight to deepen the smoky taste.

Notes

Be sure to use high-quality fajita seasoning for a richer flavor profile.