We recently came across a really great Mexican restaurant in Chicago. One where the salsa is actually spicy and the dishes pack serious flavor. I was thrilled to have found this hidden gem since Chicago Mexican food has not proved to be all that great.
Since eating there, I guess my taste for Mexican flavors has been re-awakened. It’s been breakfast tacos every morning and fajitas for dinner. I’ve also recently fallen in love with Frontera’s Chipotle Salsa. It’s just the right amount of spicy and has bits of charred chipotle in there that give it a smoky flavor. Good job Rick Bayless.
These fajitas are perfect for a weeknight dinner. Especially if you marinate the chicken the night before. Since I’m usually cooking for one, I ended up eating these 3 days in a row. The longer the chicken marinates, the better it tastes.
Until I head back to Cafe El Tapatio again, I’ll be whipping these up at home.
Serves: 4 • Prep Time: 10 minutes • Cook Time: 12 minutes
Nutrition per Serving Cal: 371.4 • Fat: 12g • Carb: 35.2g • Protein: 34g • Fiber: 8.1g • Sugar: 1.4g
- 1 lb. chicken breasts, cubed or sliced
- 2 tsp canola oil, divided
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1 lime, juiced
- 1 onion, sliced
- 2 red bell peppers, sliced
- 1/2 of an avocado, diced
- 1/3 cup salsa – I like Frontera’s Chipotle Salsa
- 1/4 cup reduced-fat shredded Monterrey Jack cheese
- 4 whole wheat
- Combine spices, lime juice, 1 tsp canola oil and a sprinkle of salt in a bowl. Whisk to combine.
- Add chicken and toss to coat. Let marinate for 2 hours or overnight.
- Heat a skillet over medium high heat. Add 1 tsp canola oil and when hot, add peppers and onions. Cook for 3-5 minutes.
- Add chicken and cook until it’s no longer pink in the middle. Mine took about 10 minutes to cook through and my slices were a bit on the thick side.
- Heat tortillas and serve chicken, peppers and onions in the skillet. Let guests serve themselves and build their own!