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Introduction
Fajitas, a beloved staple of Tex-Mex cuisine, have a rich history that dates back to the 1930s in the ranches of South and West Texas. Originally, fajitas were made with less desirable cuts of beef given to Mexican cowboys as part of their pay. These vaqueros ingeniously grilled the meat and wrapped it in tortillas, creating a delicious and practical meal. Our healthy chicken fajitas pay homage to this tradition while offering a lighter, more nutritious option. By using lean chicken breast and incorporating a vibrant avocado salsa, we've transformed this classic dish into a modern, health-conscious meal that doesn't sacrifice the bold flavors that made fajitas a cultural phenomenon.
Ingredients
• 1.5 pounds boneless, skinless chicken breast, sliced into 1/4-inch strips
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large red bell pepper, sliced into 1/4-inch strips
• 1 large green bell pepper, sliced into 1/4-inch strips
• 1 large yellow bell pepper, sliced into 1/4-inch strips
• 1 large white onion, sliced into 1/4-inch wedges
• 8 small (6-inch) whole wheat tortillas, warmed
• 2 ripe avocados, pitted and diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh jalapeño, seeded and minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
Step 1:
In a large mixing bowl, combine 2 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add sliced chicken and toss to coat. Let marinate for at least 15 minutes while preparing other ingredients.
Step 2:
Prepare the avocado salsa by combining diced avocados, chopped cilantro, diced red onion, minced jalapeño, lime juice, salt, and pepper in a small bowl. Gently mix and set aside.
Step 3:
Heat 1 tablespoon olive oil in a large skillet or griddle over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and slightly charred. Remove chicken from skillet and set aside.
Step 4:
In the same skillet, add sliced bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred.
Step 5:
Return chicken to the skillet with vegetables and toss to combine. Cook for an additional 1-2 minutes to reheat chicken and meld flavors.
Step 6:
Warm the whole wheat tortillas according to package instructions.
Step 7:
Serve the chicken and vegetable mixture on warmed tortillas, topped with avocado salsa.
Q: Can I make this recipe ahead of time?
A: You can marinate the chicken and prepare the vegetables up to 24 hours in advance. Cook just before serving for the best taste and texture.
Q: How can I make this recipe spicier?
A: Add 1/4 teaspoon of cayenne pepper to the chicken marinade or include some fresh sliced jalapeños with the bell peppers.
Q: Is this recipe gluten-free?
A: The fajita filling is gluten-free, but the whole wheat tortillas contain gluten. Use corn tortillas or lettuce wraps for a gluten-free option.
• For a lower-carb option, serve the fajita mixture in lettuce wraps instead of tortillas.
• To make this recipe vegetarian, substitute the chicken with firm tofu or portobello mushrooms.
• For a spicier version, add 1/4 teaspoon of cayenne pepper to the chicken marinade.
• Use ripe but firm avocados for the best texture in the avocado salsa.
• If fresh jalapeños are unavailable, substitute with 1 tablespoon of pickled jalapeños, finely chopped.
• This recipe contains gluten (in the tortillas) and may contain traces of tree nuts (from potential cross-contamination in avocado processing). For a gluten-free version, use certified gluten-free corn tortillas.
• For best results, marinate the chicken for at least 30 minutes before cooking, or up to 4 hours for more flavor.
Serve hot, with two fajitas per person. Place the skillet of chicken and vegetables on the table along with warmed tortillas and avocado salsa for self-assembly.
Store leftover chicken and vegetable mixture separately from avocado salsa in airtight containers in the refrigerator for up to 3 days. Reheat chicken and vegetables in a skillet over medium heat. Do not reheat avocado salsa.
Marinate the chicken while preparing the vegetables and avocado salsa to maximize efficiency. Warm tortillas just before serving to ensure they're pliable and hot.
- For the best flavor, allow the chicken to marinate for at least 30 minutes if time permits.
- Don't overcrowd the pan when cooking chicken or vegetables to ensure proper browning and charring.
- Slice chicken against the grain for maximum tenderness.
For a vegetarian version, substitute chicken with firm tofu or portobello mushrooms. For a low-carb option, serve in lettuce wraps instead of tortillas.
Serve with a light Mexican lager beer or a crisp white wine like Sauvignon Blanc. For a non-alcoholic option, try a sparkling lime water.
This dish is suitable year-round but is especially enjoyable in spring and summer.
This recipe contains gluten (in tortillas) and may contain traces of tree nuts (from avocados). It is dairy-free and egg-free.
