This will make at least 6 giant fajitas. It could easily stretch to 8 if you want to add other things like lettuce, avocado, cheese, etc.
2 boneless, skinless chicken breasts, cut in strips
1 huge bell pepper, you choice of colors, cut in thin strips
1/2 huge white or yellow onion, sliced
Marinate in:
2-3 Tbsp olive oil
1 T lime juice
1 tsp seasoned salt
pinch of oregano
1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp chili powder
black pepper to taste
corn tortillas (or flour if you prefer)
Choice of toppings: cheese, sour cream, salsa, tomatoes, lettuce, guacamole, diced tomatoes, olives…..up to you.
Make all measurements generous, slightly rounded spoons full. Marinate the chicken, onion and bell pepper for several hours or overnight. Cook in a non-stick pan without adding oil as there’s already oil in the marinade. If you don’t have a good non-stick pan, then you’ll need to add a little oil to fry the mixture until the chicken is browned and the onion is starting to carmelize.
I serve in corn tortillas that I’ve fried in a little oil then drained on paper towels, with some grated cheddar cheese. You can add other toppings as you like.
VERSION #2 (Faster, but also good)
300 g cubed chicken breast
1/4 tsp pepper
1/2 tsp smoked paprika
1/4 tsp dried thyme (not ground)
1 clove garlic
3 T soy sauce
Mix all together and fry, preferably in a non-stick pan. No need to marinate
Don’t wipe out the pan. Add a little oil if needed. Fry:
1 onion diced or thinly sliced
1 large bell pepper diced or thinly sliced, any color or combination of colors
Combine the chicken and onion/pepper mixture.
Put some on half a flour tortilla, top with shredded cheese.
Fold the tortilla over, butter one side and fry until golden.
Butter the second side, flip, and fry until golden.