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Friday Night Fajitas


  • Yield: 3-4 servings 1x

Description

With a little preparation, many hands, and a couple messes, these fajitas will bring you around the table, ushering conversation and camaraderie after another busy week. Don’t forget the margs!


Scale

Ingredients

  • Chicken
  • 1/2 lb. chicken
  • 2 cloves garlic, minced
  • 1 tbsp. vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. fresh lime juice
  • 1/2 tsp. coarse salt
  • 1/2 tsp. oregano
  • 1/4 tsp. cumin
  • about 4 cilantro leaves
  • Beans
  • 1 (15 oz.) can black beans, drained and rinsed
  • generous pinch of salt
  • Veggies
  • 1 bell pepper, sliced
  • 1/2 sweet onion, sliced
  • 1 tbsp. olive oil
  • generous pinch of salt
  • Garnish
  • Guacamole
  • Monterey Jack cheese, shredded
  • corn tortillas (2-3 per person)
  • favorite salsa
  • lime wedges
  • cilantro

Instructions

  1. Marinate. I prefer using chicken tenders since they are similar in width and pre-cut. If using chicken breasts, pound out to about 3/4″ thick and cut into long tenders using kitchen shears. Add chicken and remaining ingredients to a plastic bag. Massage together and return to refrigerator to marinate for 1-5 hours.
  2. Prep. Chop the veggies, keeping your cuts uniform in size. Make the guacamole (or slice an avocado just before serving). Shred the cheese. Many hands make light work. This can be done hours in advance or just before serving.
  3. Make. Heat a cast iron skillet on medium-high heat. Once hot, spray with oil and place chicken on the skillet. Cook for about 5 minutes on each side or until a meat thermometer reads 160 degrees. Remove chicken from skillet and allow to rest on a cutting board.
  4. Add a tablespoon of olive oil to skillet. Then add in peppers and onions. Using tongs, evenly coat veggies in oil. Add a generous pinch of salt. Cook for about 8 minutes or until veggies are lightly charred and limp. Meanwhile, add beans to a small saucepan. Add about ¼ cup water and a generous pinch of salt and cook until heated through.
  5. Just before serving, heat tortillas either wrapped in a damp paper towel in the microwave or over the gas flame of a skillet. Add to a heat safe bag to keep warm.
  6. Serve. Place everything on the table. Pass the tortillas and sound the trumpets.

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