Description
Tender, juicy blackened chicken marinated in a bold blend of spices, served with perfectly sautéed bell peppers and onions in warm, cheesy flour tortillas.
Ingredients
Scale
- 1 1/2 pounds chicken thighs, sliced into 1-inch strips
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/3 cup chopped cilantro
- 4 cloves garlic, smashed and minced
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 small red, yellow, or orange bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt
- 12 6-inch flour tortillas
- 1 cup shredded Monterey Jack cheese
- Sour cream, Chipotle Mayo, Guacamole, lime wedges, and chopped cilantro for garnish
Instructions
- Marinate: Place chicken strips in a bowl and mix with lime juice, soy sauce, liquid smoke, cumin, 2 tsp salt, chili powder, smoked paprika, onion powder, cayenne, cilantro, and garlic. Marinate for 15 minutes to 24 hours.
- Prep Veggies: Slice bell peppers into 1/4 inch pieces and slice onion into 1/4 inch strips.
- Sear Chicken: Heat vegetable oil in a cast iron skillet over medium-high heat. Sear chicken strips in batches for 2 minutes per side, adding 1 tablespoon of butter during the process, until internal temperature reaches 155°F. Remove chicken and tent with foil.
- Cook Veggies: Add 2 tablespoons of oil to the skillet. Sauté peppers and onions with 1 tsp salt and the remaining marinade for 2-3 minutes until crisp-tender.
- Combine: Return the cooked chicken and any resting juices to the skillet with the vegetables and remove from heat.
- Warm Tortillas: Warm flour tortillas in a skillet, sprinkle with shredded cheese until melted, and fold in half.
- Serve: Fill tortillas with chicken and peppers, and top with sour cream, chipotle mayo, lime juice, and cilantro.
Notes
If using chicken breasts, slice into thin cutlets or strips. To double the recipe, cook chicken and vegetables in batches to ensure proper searing rather than steaming.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 611 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 138 mg
Keywords: chicken, fajitas, Tex-Mex