For some reason, I could NEVER cook fajitas right. The chicken and veggies would always come out dry and I couldn’t understand why. Instead of making on the fly, I decided to learn off of some recipes online, and realized that some chose to marinate beforehand and since I had never tried that before, I wanted to give it a go. Clearly this did the trick because my husband even says “What did you do differently? These are good!” hahaha. I knew I couldn’t let go of this recipe, so here it is so all of you dry-fajita home cooking making fans can have some tasty Mexican right at your dinner table!
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoning salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder (or 1/2 if you like things spicy!)
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon sriracha (optional)
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium red pepper, julienned
1 clove garlic
1/2 sliced onion
6 flour tortillas (8 inches), warmed in the oven
Optional Toppings: Shredded cheese, taco sauce/salsa, guacamole, sour cream, scallions
- In a large resealable plastic bag or a bowl, combine 2 tablespoons oil, lemon juice, sriracha (optional) and seasonings; add the chicken. Seal and toss to coat; refrigerate for 1-4 hours or more!
- In a large skillet, sauté peppers, onions, and garlic in remaining oil until crisp-tender. Remove and cover to keep warm.
- In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan, toss and heat through.
- Fill your tortillas with everything you like!
I served with a slice of lemon (since the chicken is marinaded in lemon juice), with some cumin seasoned rice, and a beer!