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Cast-Iron Chicken Fajitas

Dating back to the early 1900s, fajita’s rich history is rooted in Tex-Mex tradition.

Mexican ranch workers in Texas were given the least desirable cuts of beef like skirt steak – these days, a delicious and sought-after cut. They marinated the meat, grilled it over an open flame, and then served it with warm tortillas for a simple but flavourful meal.

Over time, fajitas have evolved beyond beef. Chicken has become a popular choice thanks to its ability to soak up bold spices and smoky char. It’s easy to make a handful of different fajita recipes throughout the year; use beef, pork, chicken or shrimp as the protein, with chickpeas and cauliflower as good vegetarian alternatives.

Fajitas are a staple in Mexican and Tex-Mex cuisine, much loved for their sizzling presentation and customizable toppings. For this recipe, juicy marinated chicken is flash fried with colourful bell peppers and onions, then wrapped in warm tortillas for the perfect balance of spice, texture and freshness. Hints of heat and smoky flavour come from smoked paprika, combining beautifully with the chicken seared in a hot cast iron pan.

Cast-Iron Chicken Fajitas
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Cast-Iron Chicken Fajitas

If you have time, let the chicken and spices marinate in a covered bowl in the refrigerator for a couple of hours. Serve piping hot with your favourite toppings on the side.
Servings 4

Ingredients

  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp Tajin (Mexican chili lime seasoning)
  • 1/2 tsp black pepper
  • 1/2 lime, juiced
  • olive oil
  • butter
  • 3 boneless, skinless chicken breasts
  • 1 onion, peeled, halved and sliced into thin even strips
  • 1 large red bell pepper, cored and sliced
  • 1 large orange bell pepper, cored and sliced
  • 1 medium lime, juiced
  • 12-16 small tortillas, warmed

Toppings

  • salsa
  • guacamole
  • cilantro
  • sour cream
  • avocado slices
  • grated cheddar and/or monterey jack cheese
  • diced tomatoes
  • sliced fresh or pickled jalapenos
  • shredded iceberg lettuce
  • *crema

Instructions

  • In a bowl, combine all spice ingredients setting one tablespoon aside for the peppers and onions.
  • Spread chicken strips in a single layer on a pie plate or large platter and sprinkle the spice mixture (except the reserved tablespoon) over the top. Using tongs, mix until the chicken is well covered.
  • Heat a large heavy skillet (cast iron is preferable) over medium-high heat and add the olive oil. Just as it starts to smoke, add 1 tbsp butter, and then turn the heat down to medium.
  • Cook your chicken in batches (don’t crowd the pan) for 5-8 minutes, turning frequently.
  • Remove each batch to a plate and continue until all the chicken is cooked, adding more olive oil and butter each time.
  • In the same hot pan, add more olive oil and sauté peppers and onions.
  • Sprinkle in the remaining tablespoon of spice mixture and cook, stirring occasionally, for another 4-5 minutes or until vegetables are tender and well coated with spice. Add 1-2 tbsp of lime juice to the hot pan to deglaze.
  • Remove from heat, move peppers and onions to one side, and add the chicken back to the pan on the other side.
  • Serve with warm tortillas, your favourite toppings and, if you like, wedges of lime to squeeze over the fajitas.

Notes

*Tips
If you like salsa, serve a variety of salsas with your fajitas.
Make your own crema by mixing, to taste, ½ cup sour cream, zest of one lime, 1-2 tbsp lime juice and a sprinkle of Tajin.