CHICKEN FAJITAS TORTILLAS RECIPES
CHICKEN FAJITAS RECIPE - NYT COOKING
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
Provided by Martha Rose Shulman
Total Time 1 hours 45 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
- Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
- Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
- Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http//schema.org, Calories 535, UnsaturatedFatContent 23 grams, CarbohydrateContent 26 grams, FatContent 30 grams, FiberContent 6 grams, ProteinContent 42 grams, SaturatedFatContent 4 grams, SodiumContent 1011 milligrams, SugarContent 6 grams, TransFatContent 0 grams
FAJITAS RECIPES - BBC GOOD FOOD
Try our best fajitas recipes for a family meal full of Mexican-inspired spices, including chicken, beef and fish versions, as well as vegetarian options with tofu or beans.
Provided by Good Food team
Number Of Ingredients 1
More about "chicken fajitas tortillas recipes"
HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
- Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
- Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details
EASY CHICKEN FAJITAS RECIPE - BBC GOOD FOOD
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Supper
Calories 723 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Supper
Calories 723 calories per serving
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
See details
EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
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SKINNY CHICKEN FAJITAS RECIPE - SKINNYTASTE
Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!
From skinnytaste.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine Mexican
Calories 299 kcal per serving
From skinnytaste.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine Mexican
Calories 299 kcal per serving
- Serve immediately with warmed tortillas, cheese and toppings.
See details
SHEET PAN CHICKEN FAJITAS - THE PIONEER WOMAN
Whether you’re having a crazy week and need a simple and easy supper idea, or you just don’t feel like making a huge mess in the kitchen, this recipe
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish, side dish
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish, side dish
- For the fajita seasoning:In a small bowl, whisk together all of the fajita seasoning ingredients.For the chicken and vegetables:Preheat oven to 425°F. Season both sides of chicken breasts with fajita seasoning. Set aside.Arrange onion and peppers evenly on a rimmed sheet pan. Place seasoned chicken on top. Bake until chicken is cooked through and registers 165°F in the largest part, about 22–30 minutes. Remove chicken to a plate and rest for 10 minutes. If veggies aren't cooked enough for your liking, you can bake them more while the chicken rests.Slice chicken and serve with veggies. You can also serve with tortillas, sour cream, avocado, cilantro, and a squeeze of lime.
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CHICKEN FAJITAS RECIPE - NYT COOKING
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
See details
HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
- Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
- Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details
CHICKEN FAJITAS RECIPE - NYT COOKING
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
See details
FAJITAS RECIPES - BBC GOOD FOOD
Try our best fajitas recipes for a family meal full of Mexican-inspired spices, including chicken, beef and fish versions, as well as vegetarian options with tofu or beans.
From bbcgoodfood.com
From bbcgoodfood.com
See details
EASY OVEN-BAKED CHICKEN FAJITAS RECIPE - BETTYCROCKER.…
No need for the scorching hot platters you see in restaurants—these easy chicken fajitas are made right in your oven! A virtually universal favorite, these baked chicken fajitas combine a blend of Mexican seasonings and the essential onions and bell peppers that help fill up your tortilla with flavor. Baking chicken fajitas in the oven not only makes your life easier, it also keeps your chicken juicy, develops the flavors of the seasonings and roasts the onions and peppers to melty tenderness.
From bettycrocker.com
Reviews 5
Total Time 50 minutes
Cuisine Mexican
Calories 140 per serving
From bettycrocker.com
Reviews 5
Total Time 50 minutes
Cuisine Mexican
Calories 140 per serving
- Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
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EASY 30-MINUTE CHICKEN FAJITAS - HEALTHY RECIPES BLOG
Oct 29, 2021 · Traditionally, fajitas are served in flour tortillas. But they’re just as good simply piled on a plate. Sometimes I serve them in lettuce cups or on top of cauliflower rice. In fact, ever since I realized how good they are without the tortillas, chicken fajitas …
From healthyrecipesblogs.com
From healthyrecipesblogs.com
See details
EASY INSTANT POT CHICKEN FAJITAS | RECIPES FROM A PANTRY
Jan 10, 2021 · Make Crockpot Chicken Fajitas. No Instant Pot? No Problem! You can make these chicken fajitas using your slow cooker instead. Here’s how: Add all of the ingredients to your slow …
From recipesfromapantry.com
From recipesfromapantry.com
See details
HEALTHY CHICKEN FAJITAS RECIPE - EAT THIS NOT THAT
Mar 07, 2019 · A skillet of sizzling chicken or beef strewn with fresh onions and peppers should be the base for a fantastic meal, but then why do Chili's, Chevys, Applebee's, and Baja Fresh all serve versions of fajitas with more than 1,000 calories?Fattier cuts of meat, oversize tortillas, and hulking condiment trays are to blame. Thankfully, our chicken fajitas …
From eatthis.com
From eatthis.com
See details
HOMEMADE CHICKEN FAJITAS - ALLRECIPES
Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken …
From allrecipes.com
From allrecipes.com
See details
CHICKEN FAJITAS RECIPE - AUTHENTIC MEXICAN RECIPES
Oct 16, 2010 · An authentic fajitas recipe, by today’s standards, is basically any cut of meat that is grilled and then served on top of tortillas, either flour or corn. In American Tex-Mex cuisine, fajitas recipes are often cooked and served with the tortillas …
From authenticmexicanrecipes.net
From authenticmexicanrecipes.net
See details
QUICK AND EASY BAKED CHICKEN FAJITAS RECIPE | ALLRECIPES
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas…
From allrecipes.com
From allrecipes.com
See details
EASY INSTANT POT CHICKEN FAJITAS | RECIPES FROM A PANTRY
Jan 10, 2021 · Make Crockpot Chicken Fajitas. No Instant Pot? No Problem! You can make these chicken fajitas using your slow cooker instead. Here’s how: Add all of the ingredients to your slow …
From recipesfromapantry.com
From recipesfromapantry.com
See details
HEALTHY CHICKEN FAJITAS RECIPE - EAT THIS NOT THAT
Mar 07, 2019 · A skillet of sizzling chicken or beef strewn with fresh onions and peppers should be the base for a fantastic meal, but then why do Chili's, Chevys, Applebee's, and Baja Fresh all serve versions of fajitas with more than 1,000 calories?Fattier cuts of meat, oversize tortillas, and hulking condiment trays are to blame. Thankfully, our chicken fajitas …
From eatthis.com
From eatthis.com
See details
SLOW COOKER CHICKEN FAJITAS - COOKING CLASSY
Oct 14, 2019 · Crockpot Chicken Fajita Ingredients: Boneless skinless chicken breasts – I like to stick with chicken breasts here because thighs will just shred apart.; Canned diced tomatoes …
From cookingclassy.com
From cookingclassy.com
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HOMEMADE CHICKEN FAJITAS - ALLRECIPES
Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken …
From allrecipes.com
From allrecipes.com
See details
CHICKEN FAJITAS RECIPE - AUTHENTIC MEXICAN RECIPES
Oct 16, 2010 · An authentic fajitas recipe, by today’s standards, is basically any cut of meat that is grilled and then served on top of tortillas, either flour or corn. In American Tex-Mex cuisine, fajitas recipes are often cooked and served with the tortillas …
From authenticmexicanrecipes.net
From authenticmexicanrecipes.net
See details
SHEET PAN CHICKEN FAJITAS - DAMN DELICIOUS
Jul 24, 2019 · Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 …
From damndelicious.net
From damndelicious.net
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CHICKEN FAJITAS - RECIPETIN EATS
Jul 16, 2018 · These Chicken Fajitas have a terrific flavour hit from a really great Fajita marinade. Served alongside charred peppers and onion, this meal is a kaleidoscope of colours no one can resist! Chicken Fajitas – healthy and seriously delish! Whenever I see rainbow coloured capsicum on sale at the stores, I immediately think of Fajitas.
From recipetineats.com
From recipetineats.com
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EASY SLOW COOKER CHICKEN FAJITAS RECIPE | ALLRECIPES
7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will eat.
From allrecipes.com
From allrecipes.com
See details
EASY 30-MINUTE CHICKEN FAJITAS - HEALTHY RECIPES BLOG
Oct 29, 2021 · Traditionally, fajitas are served in flour tortillas. But they’re just as good simply piled on a plate. Sometimes I serve them in lettuce cups or on top of cauliflower rice. In fact, ever since I realized how good they are without the tortillas, chicken fajitas …
From healthyrecipesblogs.com
From healthyrecipesblogs.com
See details
EASY INSTANT POT CHICKEN FAJITAS | RECIPES FROM A PANTRY
Jan 10, 2021 · Make Crockpot Chicken Fajitas. No Instant Pot? No Problem! You can make these chicken fajitas using your slow cooker instead. Here’s how: Add all of the ingredients to your slow …
From recipesfromapantry.com
From recipesfromapantry.com
See details
HEALTHY CHICKEN FAJITAS RECIPE - EAT THIS NOT THAT
Mar 07, 2019 · A skillet of sizzling chicken or beef strewn with fresh onions and peppers should be the base for a fantastic meal, but then why do Chili's, Chevys, Applebee's, and Baja Fresh all serve versions of fajitas with more than 1,000 calories?Fattier cuts of meat, oversize tortillas, and hulking condiment trays are to blame. Thankfully, our chicken fajitas …
From eatthis.com
From eatthis.com
See details
HOMEMADE CHICKEN FAJITAS - ALLRECIPES
Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken …
From allrecipes.com
From allrecipes.com
See details
CHICKEN FAJITAS RECIPE - AUTHENTIC MEXICAN RECIPES
Oct 16, 2010 · An authentic fajitas recipe, by today’s standards, is basically any cut of meat that is grilled and then served on top of tortillas, either flour or corn. In American Tex-Mex cuisine, fajitas recipes are often cooked and served with the tortillas …
From authenticmexicanrecipes.net
From authenticmexicanrecipes.net
See details
THE BEST EASY CHICKEN FAJITAS - FOODIECRUSH.COM
How to Meal Prep Chicken Fajitas. This meal is spot-on-perfect for meal prep and can be refrigerated up to 2 days before cooking. Mix the spice mix and marinade. Prep the chicken and veggies, then …
From foodiecrush.com
From foodiecrush.com
See details
QUICK AND EASY BAKED CHICKEN FAJITAS RECIPE | ALLRECIPES
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas…
From allrecipes.com
From allrecipes.com
See details
