Fajitas are a Tex-Mex staple and with Cino de Mayo coming up I felt we should put up at least one recipe that fits the event. Steak, chicken, pork or shrimp wrapped in a tortilla with onions & peppers and topped with guacamole, sour cream and shredded cheese. That’s hard to beat. If you are following a low carb way of eating fajitas are a great selection when you go out for Mexican/Tex-Mex. Just order extra vegetables or a side salad and ditch the rice and beans. They may look at you funny but you won’t feel guilty afterwards.
3 lbs Boneless Skinless Chicken Breasts
3 tbsp Olive Oil
2 tbsp Fresh Squeezed Lime Juice
1 tbsp Chile Powder
2 tsp Mexican Oregano
2 tsp Ground Cumin
1 tbsp Kosher Salt
1 tbsp Ground Black Pepper
2 tsp Fresh Chopped Garlic
1 Large White Onion
1 Large Red Bell Pepper
2 Poblano Peppers
2 Garlic Cloves
8-10 Flour Tortillas
Lump Charcoal – Mesquite, Oak or Hickory
You can prep your chicken a day ahead.
Mix the 2 tablespoons of the oil, lime juice and seasonings (1/2 the salt and 1/2 the pepper) together a large bowl. Working 1 breast half at a time, place between 2 sheets of plastic wrap on top of a plastic cutting board.
Using a flat mallet or the bottom of a pan, flatten out the breast so that it’s an even thickness. This will help them cook faster and more evenly. Add the flattened chicken breast to the bowl with the marinade. I trim up my chicken breasts before I flatten them. I cut off any big lumps of fat, blood vessels or cartridge. That’s just my preference.
Toss the chicken in the marinade so its evenly coated. Cover with plastic wrap and marinate 2 hours or overnight in the refrigerator. If you are prepping at home and cooking elsewhere you can transfer the tossed chicken to gallon storage bags. I toss in the marinade, roll up each breast and can fit quite a few in one bag. Be sure to secure the seal on the bag.
Slice the peppers into strips, quarter and slice the onion. Smash and dice the garlic. Set aside.
Light your fire. DO NOT USE LIGHTER FLUID! You don’t wan’t your fajitas to taste like lighter fluid. I prefer to use a chimney starter. It takes about 20 minutes to get my fire going and the coals ready. Once coals are white hot spread them out and get your grate as close to the heat as possible. Grill about 5 mins per side or until they are starting to char. Wrap in foil to keep warm while you cook the peppers and onions.
You can do this either over the fire or on a stovetop. Heat a cast iron skillet until it’s medium hot. Not to the point its smoking. Add 1 tbsp oil then add the peppers, onions and garlic. Season with remaining salt and pepper. Toss and stir and cook until tender and blistered.
Slice the chicken breasts and place on a serving dish along with the pepper/onion mixture.
Serve in flour tortillas along with Mexican Sour cream, grated cheese, pico de gallo and a squeeze of lime.
Tip: warm your tortillas on the grill and wrap in a small towel to keep them warm.