The smoky flavor of Chicken Fajitas might seem hard to replicate if you want to reach that exact Tex-Mex restaurant version, but the dish is actually super easy to be home-made just by plain skillets.
What spices are in the Fajitas seasoning?
Just some herbs, paprika, black pepper, cayenne pepper and chilli powder.
So it’s basically a roll with butter, consider making this Fajitas spice blend right at home. Sure, you’ll easily find foil packets of Fajitas seasoning at Costco or so, but why over-egging it and bearing the charge while you can simply find the ingredients within your spice cabinet? All you need to do is to stir them all together, then bring to heat and cook together with the veggies on pan.
Besides, you’ll get to completely control what goes into your spice mix. For example, you could ditch pepper or paprika if you’re a bit too heat-intolerant, then switch it with other natural herb powders like cumin, dill or oregano to achieve the desired pungent flavor and astringent mouthfeel. Instead of regular sea salt, Kosher salt or low-sodium table salt could prove some help in reducing the sodium content. Consider some extra pinches of lime zest too if you’re craving an acidic taste for the dish.
Here’s one final fact: this Fajitas seasoning is not only adaptable for Chicken Fajitas alone, but is actually fitting for any tacos, soups, stews or burritos. So delightful isn’t it?
How long do you let the chicken meat rest?
This rest is also called carry-over cooking – which according to most home-kitchen experts, should take about 10 minutes for roasted chicken. This Chicken Fajitas is not an exception either, as this is literally the best way your meat can obtain its maximum flavor. Larger meat pieces like a standing ribs, butt roasts or whole turkeys will need a longer rest, while it’ll be shorter for smaller ones like tournedos or veal paillards.
Why is that so, you may ask? Apparently, since the guideline of “never letting your food sit out for too long” is something we’ve been living with for so long.
That’s an easy one. Keep scrolling down below.
How do you make Fajitas meat tender?
Pounding the chicken breasts properly to tenderize it is one thing (approximately to an even ½ inch of thickness), but keeping your chicken tender actually takes more than just careful prepping.
For any meat kind all over the world, there is always some juice built up inside during cooking. This juice will need some time to redistribute back to the meat post-cook. So, if you wish your meat to be juicy and tender enough, then remember to never cut it out to serve right away, since its moisture will leak out and only leave you with a dry roast.
Besides, the meat will keep on cooking even after being taken out of the oven. Its internal temperature will still continue to rise for a couple of minutes even when removed from the heat source. So that’s why it’s crucial to take your chicken out of the oven a little bit earlier than it’s supposed to be.
Okay so the toppings is what decides how healthy you can go. Shredded cheese strips, dollops of sour cream or gobs of salsa fresca may sound so adequate to you, but have you made your second thought about their alternatives? For example, low-fat cheese or Greek yoghurt, pickled onions with some wraps of leafy greens or avocado slices?
I’m just saying, do it whatever way you love. (´∀｀）
Chicken Fajitas is commonly piled in tortillas. There’s also gluten-free tortillas to suit your needs, if there is any.
Chicken Fajitas Recipe
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tsp ground black pepper
- 2 tbsp lime juice
- 3 tbsp olive oil
- 16 oz skinless boneless chicken breast
- 7 oz bell pepper 2 medium, sliced
- 7 oz onion 2 medium, thinly sliced
- 3 oz avocado 1/2 medium, thinly sliced
- 6 flour tortillas
- In a small bowl, add chili powder, cumin powder, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix together.
- In a big bowl, season chicken with the spice mixture, about 2 teaspoons. Let marinate for 15 minutes.
- Heat the cast iron pan with 2 tablespoon of olive oil on medium heat. Sear the chicken on both sides until golden, charred and cooked right through (about 6-8 minutes each side). Transfer chicken to a plate, slice into strips.
- Heat the pan with olive oil, add bell pepper, onion. Stir-fry until the veggies are tender. Season with the spice blends and lime juice.
- Warm tortillas in the oven over low heat (285°F) for 3 minutes.
- Fill the tortillas with the chicken, avocado and veggies mixture above. Add more of your favourite toppings.