I know, "homemade restaurant fajitas" is an oxymoron. But, these fajitas are so good, they taste like you're at a restaurant! Fajitas used to me my go-to dish when I went out. I always ordered it, and sometimes Dan and I shared.
But no more.
Now, we never order fajitas. I tried to a few times after making these, but I was always disappointed. They were never as good as mine. (Ok, maybe they were equal to mine. But for 4 times the cost as making them at home, they'd better be amazing.)
What you need for 8 servings:
- 1 large onion, sliced into rings
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 lb boneless, skinless chicken breast
- 2 Tbs oil, divided
- Chicken marinade (see below)
- 6" tortillas
- optional toppings such as avocado, sour cream, cheese, lettuce
- 1/3 cup water
- 2 Tbs oil
- 1 clove garlic, minced
- 1 Tbs vinegar
- 2 tsp soy sauce
- 1/2 tsp liquid smoke
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili powder (optional)
- 1/2 tsp cayenne pepper (optional) Omit these if you don't like spicy fajitas.
Let's get cooking:
1. Cut chicken into strips, about 1/2" by 3". Combine all marinade ingredients and add chicken. Let marinade about 2 hours in the fridge.
2. Heat 1 Tbs oil in skillet over medium-high heat (or use a cast-iron griddle like in the pic). Saute onions and peppers until softening.
|Mmm, you can almost hear these sizzling!|
3. Remove veggies from skillet. Heat 1 Tbs oil over medium-high heat, and cook marinated chicken.
4. Serve on warm tortillas with any toppings you like. We like lettuce, avocado, and homemade refried beans.