Fajita night
Prep time
Cook time
Total time
Serves: 6 servings
  • 1-1/2 to 2 pounds chicken tenderloins or boneless, skinless chicken breasts
  • ¼ cup vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon lime zest, from 2 limes
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 8-12 small soft flour or corn tortillas
  • 2 tablespoons vegetable oil
  • 1 large red onion, sliced ¼" thick
  • 2 bell peppers, sliced ¼" thick
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • Sour cream
  • Beans
  • Shredded cheese
  • Chopped cilantro
  • Guacamole
  • 2 large ripe avocados
  • ¼ cup minced onion (red or yellow)
  • 2 tablespoons chopped cilantro
  • ½ tsp salt
  • juice of 1 lime
  • Pico De Gallo
  • 1 pint cherry tomatos, quartered
  • ¼ cup minced onion (red or yellow)
  • 2 tablespoons chopped cilantro
  • ½ tsp salt
  • juice of 1 lime
  • 1 jalapeño, seeded and minced
  1. Cut chicken breasts down the middle lengthwise if you are not using tenderloins.
  2. Add the oil, garlic, lime zest, cumin, oregano, chili powder, smoked paprika and salt into a medium bowl and mix well. Add the tenderloins or pounded chicken breasts, coat well, cover and let the chicken marinate at least 8 hours or up to 24 hours.
  3. Meanwhile, prepare the salsa and guacamole.
  4. Make the guacamole: Cut avocados in half, remove and reserve the pits and scoop out the flesh into a mixing bowl, Mash gently with a fork and stir in onion, cilantro, salt and lime juice. Adjust seasonings and serve immediately or stick the pits in to keep from browning.
  5. Make the pico de Gallo: Combine tomatoes, onion, cilantro, jalapeño, salt and lime juice in a bowl and mix well. Adjust seasonings.
  6. Clean the grill and preheat to high.
  7. While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
  8. Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
  9. Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. or wrap in foil and heat in a 350 degree oven for 15 minutes. Serve with the chicken, peppers and optional accompaniments.
  10. Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2021/05/04/fajita-night/