Chicken Fajita Recipe You Probably Never Tried

Making Chicken Fajitas at home is very simple, it is a quick recipe to make if we choose to buy some good Corn Tortillas. Although if we have time the best thing is to make them at home, I think the result is worth it. This time I have prepared the fajitas with some homemade tortillas, from a recipe I published some time ago in the blog and I leave you the link in case you want to try to make them.

To accompany them instead of making a Guacamole and a Pico de Gallo, I have prepared the version in salsa of both. There are lots of recipes on the internet, but I have adapted them to the tastes of home. Each one can adjust them to their own and choose one of the many recipes that exist: with more or less big pieces, more or less crushed, more or less spicy, … As they say: for colorful tastes and starting from these two great traditional Mexican recipes, I think we can make the one that we like the most. If we like spicy food very much, we can increase the quantities I indicate, as well as reduce them a little, in case we don’t like it too much. As for the coriander I say the same thing, since there are some people who don’t like its taste too much, so we can increase or reduce the quantity.

This time the fajitas are chicken, but we can change the type of meat and choose beef or pork and they will still be delicious. Normally when I prepare guacamole, I usually do it in the stone mortar because I like it to have more texture, but for the fajitas I have preferred to crush the avocado in a small kitchen robot, to make it more creamy and prepare it in a moment. This is a tool that I use very often for my preparations. After removing the skin, I have also crushed the tomato in the robot. I like to use these small appliances that make our work in the kitchen easier. Take a look at this link and you will see that it is small, but powerful and as I say a great ally in the kitchen.

I leave you with the recipe and I hope you like it.

Chicken Fajitas
INGREDIENTS:
Corn tortillas (recipe here)

For the Fajitas:
2 skinless chicken breasts
1 red pepper
1 green pepper
1 red onion
½ red chili
3 tablespoons of olive oil
Salt
Freshly ground black pepper

For the Guacamole Sauce:
2 avocados
¼ red onion
¼ of ripe red tomatoes
½ red chili
Fresh coriander to taste
Lime juice to taste
Olive oil (optional)
Salt to taste
A little bit of freshly ground black pepper

For the Tomato Sauce:
4 Ripe Tomatoes
¼ of red onion
½ red chili
Some fresh coriander
Lime juice
Olive oil (optional)
Salt to taste
A little bit of freshly ground black pepper

Elaboration of the Guacamole Sauce:
To make it tasty, the ideal is to buy avocados that are at their optimum point of ripeness. We split them in half, remove the stone and with a spoon we take out the pulp. Put it in the food processor, together with the red onion, the chili, the fresh coriander, the lime juice, the tomato, the salt, a little bit of freshly ground black pepper and a dash of olive oil (the latter is optional, but I like to use it for the sauce because it makes it more creamy). We crush it leaving the consistency as a cream, although if we prefer it we can give it just a few robot strokes so that it is a little less crushed. Remove it and put it in a bowl.

Elaboration of the Tomato Sauce
To make the tomato sauce, chop the onion, chili and coriander into small pieces, put them in a bowl and set aside.
Peel the tomato, cut it up and put it in the food processor, together with the salt, a dash of oil, freshly ground black pepper and lime juice. Crush it, pour it into the bowl where we have the rest of the ingredients and mix them to integrate them well.

Preparation of the Fajitas filling:
We cut the chicken breasts into fillets and then into strips. Then we cut in julienne the red onion and the two kinds of peppers. Chop the chili into very small pieces.
Heat a frying pan and add the olive oil. When it is hot, add the strips of salted and peppered breasts. Sauté over a high heat for a few seconds and remove with a skimmer.
In the remaining oil add the chopped vegetables and the chilli and sauté for a few minutes, until it begins to poach and lose its smoothness. Add the chicken strips and turn everything over a few times to mix the flavours, then remove.

Assembly of the Fajitas:
On a corn tortilla we put some chicken and vegetables that we just sautéed, add some guacamole sauce on top and some tomato sauce. We close it and we have it ready to taste. If we prefer, we can spread the tortilla directly with the sauces and then put the meat and vegetable mixture on top, I leave that to your taste, it’s exactly the same and it doesn’t affect the result of our fajita.