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Introduction
Fajitas trace their origins to the ranch lands of northern Mexico and the Rio Grande Valley in Texas, where the term 'faja' referred to the belt-like cut of meat from the cow's diaphragm. These sizzling skirt steak tacos were a popular lunch for Mexican ranch workers, and the tradition soon spread across the border. Today, fajitas have evolved into a beloved Tex-Mex staple, with chicken and vegetables taking center stage in many modern interpretations. This sheet pan version is a nod to the dish's humble roots, offering a fuss-free and healthy way to enjoy the vibrant flavors without sacrificing any of the authentic taste.
Ingredients
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 large onion, sliced into thin strips
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 small corn or flour tortillas, warmed
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa
Step 1:
In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
Step 2:
Add the chicken, bell peppers, onion, and minced garlic to the bowl. Toss to coat everything evenly with the marinade. Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Step 3:
Preheat the oven to 400°F (200°C).
Step 4:
Spread the marinated chicken and vegetables in a single layer on a baking sheet or large rimmed baking pan.
Step 5:
Roast in the preheated oven for 15-20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
Step 6:
Warm the tortillas according to package instructions.
Step 7:
Serve the fajita mixture with the warmed tortillas and your desired toppings like shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, and salsa.
Q: Can I use a different type of protein instead of chicken?
A: Yes, you can substitute the chicken with other proteins like steak, shrimp, or tofu. Just adjust the cooking time as needed for your chosen protein.
Q: Can I make these fajitas ahead of time?
A: Yes, you can marinate the chicken and vegetables ahead of time, but it's best to cook them right before serving for optimal texture and flavor.
Q: Can I use a different type of tortilla?
A: Absolutely! While corn or flour tortillas are traditional, you can also use whole wheat tortillas or lettuce wraps for a low-carb option.
• For a vegetarian option, substitute the chicken with extra-firm tofu or portobello mushrooms.
• You can use any color of bell peppers you prefer or a combination.
• Feel free to add other vegetables like zucchini or corn kernels.
• If you prefer more heat, add a diced jalapeño or increase the chili powder.
• Let the chicken and vegetables marinate for at least 30 minutes for maximum flavor.
• These fajitas are gluten-free when served with corn tortillas.
• Leftovers can be stored in the refrigerator for up to 3 days.
Assemble fajitas by spooning the chicken and vegetable mixture into warmed tortillas and topping with desired toppings.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
While the fajita mixture is marinating, prepare any desired toppings and warm the tortillas before cooking.
- Let the chicken and vegetables marinate for at least 30 minutes for maximum flavor.
- Spread the mixture in a single layer on the baking sheet to ensure even cooking.
- Toss the mixture halfway through cooking to prevent sticking and ensure even browning.
For a vegetarian option, substitute the chicken with extra-firm tofu or portobello mushrooms. Add other vegetables like zucchini or corn kernels for more variety.
Serve with a refreshing margarita, a cold Mexican beer, or a side of Mexican rice and refried beans.
This dish can be enjoyed year-round, but it's especially refreshing during the warmer months.
This recipe does not contain any common allergens, but please check the specific ingredient labels for potential allergens.
