Chicken Fajitas Recipe –
- Finely grated zest of 1 lime (about 2 teaspoons)
- ¼ cup fresh lime juice
- Salt and black pepper
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 tablespoons adobo sauce from canned chipotles in adobo
- 1 chipotle chile in adobo, seeded and minced (optional)
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced or put through a press
- 1 ½ pounds boneless, skinless chicken breast
- 1 large red or yellow onion, halved and sliced
- 2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced about 1/4 inch thick
- 1 green bell pepper, seeded and sliced about 1/4 inch thick
- 1 jalapeño or 2 serrano chiles, minced
- ¼ cup chopped cilantro
- 4 large flour or 8 corn tortillas
- 1 tablespoon grapeseed or canola oil (or use olive oil)
- 1 romaine heart, sliced crosswise
- Salsa fresca, for serving (see recipe)
- Queso fresco, for sprinkling
- 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.