Chicken Fajitas
This is marinated chicken with bell peppers that takes about an hour start to finish - most of that is just waiting for the chicken to marinate. The pineapple in the marinade helps tenderize the meat and adds a subtle sweetness that balances the lime and spices.
Ingredients
Marinade
- 1 can crushed pineapple 8 oz
- 1/2 tsp lime zest
- 1/4 cup fresh lime juice from ~2 limes
- 4 garlic cloves minced
- 3 Tbsp unfiltered apple cider vinegar
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 3/4 tsp kosher salt
- 1 jalapeño seeded and minced
- 3 Tbsp Worcestershire sauce
- 3 Tbsp fresh cilantro leaves
- 1 small red onion thinly sliced
Chicken and Vegetables
- 3 lbs boneless skinless chicken breasts, pounded thin and cut into 1-inch strips
- 3 Tbsp vegetable oil
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
For Serving
- 18 corn or flour tortillas 6-inch, warmed
- Lime wedges
- Fresh cilantro leaves
- 2 avocados sliced
- Queso fresco or cotija cheese crumbled
Instructions
- Combine pineapple, lime zest, lime juice, garlic, vinegar, chili powder, cumin, salt, jalapeño, Worcestershire, cilantro, and some onion in a bowl.
- Add chicken strips and coat completely with marinade.
- Let marinate 30 minutes at room temperature.
- Heat oil in cast-iron skillet over medium-high heat.
- Cook chicken in batches until browned and cooked through, about 12-15 minutes.
- Remove chicken and set aside.
- Add more oil to pan, increase heat to high.
- Cook bell peppers and remaining onions until edges brown, about 5 minutes.
- Return chicken to skillet with peppers, toss together for 1 minute.
- Serve in warm tortillas with lime wedges, cilantro, avocado, and cheese.
Notes
Do not marinate chicken longer than 4 hours or texture will change.
Did you make this recipe?Let me know how you liked it below!