Description
Alton Brown’s fajitas blend zesty Tex-Mex flavors with perfect grilling technique. Sizzling skirt steak, peppers, and onions create a memorable meal that will satisfy hungry diners at any gathering.
Ingredients
Scale
- 4 chicken breasts, boneless and skinless (1.5 lbs or 680 g)
- ½ tbsp (7.5 ml) olive oil
- 3 bell peppers, thinly sliced
- 1 onion, thinly sliced
- ½ lime
- ½ tbsp (7.5 g) chili powder
- ½ tbsp (7.5 g) ground cumin
- 1 tsp (5 g) garlic powder
- ½ tsp (2.5 g) paprika
- ½ tsp (2.5 g) oregano
- ½ tsp (2.5 g) salt
- ¼ tsp (1.25 g) pepper
- tortillas
- sour cream
- pico de gallo
- avocado
Instructions
- Seasoning Preparation: Combine dry spices thoroughly in a mixing container to create a vibrant fajita seasoning blend.
- Chicken Preparation: Massage seasoning mixture comprehensively into chicken breasts, ensuring complete and uniform coverage.
- Chicken Cooking: Heat vegetable oil in a cast-iron skillet over medium-high heat, then sear chicken breasts for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Vegetable Preparation: While chicken cooks, slice bell peppers and onions into uniform strips for consistent cooking.
- Chicken Resting: Transfer seared chicken to a cutting board, allowing it to rest for 3-4 minutes to preserve moisture and tenderness.
- Vegetable Sautéing: Utilize remaining chicken drippings to sauté pepper and onion strips for 4-5 minutes until slightly caramelized and tender.
- Final Assembly: Slice chicken diagonally into thin strips, return to skillet with sautéed vegetables, splash with fresh lime juice, and adjust seasoning with salt and black pepper.
- Serving: Warm tortillas and plate fajitas immediately, accompanied by fresh cilantro, sour cream, pico de gallo, and guacamole for a complete culinary experience.
Notes
- Spice Massage Technique: Thoroughly rub seasoning into chicken to maximize flavor penetration and ensure even coating.
- Temperature Control: Maintain medium-high heat for perfect golden-brown crust without burning the chicken or spices.
- Resting Meat Matters: Allow chicken to rest 3-4 minutes after cooking to lock in juices and prevent dry, tough texture.
- Vegetable Cutting Trick: Slice peppers and onions in uniform strips for consistent cooking and professional-looking presentation.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg