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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.