I ran into technical difficulties with this post. So I am trying it again.
As I said yesterday, cooking is one of those things that brings me joy. This recipe for chicken fajitas hs been a family favorite for decades.I first started making fajitas when we lived in Texas in the late 1980s. This recipe has stood the test of time again and again. The marinade is true “Tex Mex.”
4 boneless chicken breasts
3 Tablespoons lime juice
1.5 Tablespoon rice vinegar
1/4 teaspoon pepper
1/2 teaspoon cumin
1 Tablespoon crushed coriander
3 cloves garlic, minced
1 green pepper cut into large pieces
1 red pepper cut into large pieces
1 yellow pepper cut into large pieces
1 onion, cut into small wedges
1Tablespoon olive oil
- Place chicken breasts, pepper, and onion in a dish large enough to marinate.
- Combine lime juice, vinegar, pepper, cumim, coriander, and garlic.
- Pour over chicken and vegetables and marinate in the refrigerator at least 30 minutes. Note: this can be made the day before and marinated over night.
- For the best taste, grill chicken breasts on an outdoor grill. If grilling is not an option, cut into strips and cook separately.
- To cook vegetables, heat olive oil in a sauté pan.
- Add vegetables with remaining marinade and cook until tender.
- Note: by cooking the vegetables and the meat separately, people can build their own fajita ratio of meat to vegetables. Or you can easily serve to both vegetarians and meat eaters.
Serve with flour tortillas, salsa, sour cream, cheese, black olives, shredded lettuce, refried beans, etc.