Want Mexican food tonight, but feeling a little tired of tacos and burritos? Make this chicken fajita recipe. It’s a little like a burrito, minus the rice and beans — although you could add some if you’d like — and a step above a taco, thanks to the addition of onions and peppers.
- 1 Pound chicken cutlets, sliced lengthwise
- 2 Tablespoons olive oil, divided
- 1/2 Tablespoon lemon juice
- 1/2 Tablespoon lime juice
- 1 garlic clove, finely minced
- 1/2 Teaspoon chili powder
- 1/2 Teaspoon hot pepper flakes
- 1/2 Teaspoon cumin
- Salt, to taste
- Pepper, to taste
- 1 onion, sliced
- 1 1/2 bell pepper, sliced
- 4 flour tortillas
- Mexican cheese blend, shredded
- Salsa, for topping
- Sour cream, for topping
- Cilantro, for garnish
Preheat the oven to 350 degrees F.
In a bowl, season the chicken with 2 tablespoons of olive oil, lemon juice, lime juice, garlic, and spices; set aside.
Add 2 tablespoons of olive oil, onions, and pepper to a cast-iron skillet on medium-high heat. Stir occasionally until onions and peppers are softened, about 4 minutes. Transfer to a bowl and set aside. Add chicken to the same skillet and cook for about 4 minutes on each side. Add chicken to the same bowl as the pepper and onion mixture.
Place tortillas on the bottom of the cast-iron skillet, then top with chicken, onion, and pepper mixture, and Mexican blend cheese. Place in oven for about 5 minutes or until the cheese is melted and the tortillas have warmed through. Once out the oven, top with salsa, sour cream, and cilantro.