Authentic Mexican Chicken Fajitas-Fajitas De Pollo
Today we are going to prepare a delicious authentic Mexican chicken fajitas, or fajitas de pollo. One of the easiest dishes of the Mexican cuisine are the fajitas that are usually made with chicken, beef or shrimp.
You can serve them on a sizzling cast iron pan (like in the restaurants), or you can serve them on a regular serving plate next to guacamole, limes, salsa and warm corn or flour tortillas, as tacos.
If you are looking for a low carb meal, you can skip the tortillas and wrap the fajitas in a lettuce leaf, or just eat them like that.
In Mexico, this dish is popular for casual entertaining. The recipe is easy to make and the flavors are divine! Perfect meal for a weeknight dinner.
It also tastes better if you marinade the meat for at least 30 minutes before cooking it.
Chicken breast or thighs?
I used chicken breast but it is also your personal preference and what you have available. Chicken thighs are great too.
How to make the authentic Mexican chicken fajitas- or Fajitas de Pollo:
I sliced the chicken breast into 3/4 inch wide(about 2 cm)strips and placed them into a large bowl.
Note: Some recipes tell you to cook the chicken without slicing it in strips, but in order to marinate it properly, in my opinion, it needs to be sliced. It will not get dry if you don’t overcook it.
I added the lime zest and juice, granulated sugar, oregano, cayenne pepper and cinnamon. This are my secret ingredients for this authentic fajitas recipe.
I do not recommend buying the seasoning in a packet for this dish. There is no reason for that.
I mixed throughly and set aside to marinate for at least 30 minutes.
Meanwhile, I prepared the peppers. I used red, yellow and green peppers. I love the red and the yellow, in particular but feel free to use whatever peppers you have available. You can also add jalapeno peppers if you like a little bit of heat.
I cut the onions in half and sliced them thinly. I also cut the peppers in half and sliced them into 1/2 inch(1cm) wide strips.
Do I use a cast iron pan or a regular one?
A cast iron pan is my preference for searing the meat in a better way. Just make sure the cast iron pan you use is seasoned well, so the meat doesn’t stick to the pan. However, if you don’t own a cast iron pan(which you should), a nonstick pan is good as well.
No matter what you use, make sure the pan is hot before you add the chicken.
At the time of taking pictures, I used a regular nonstick pan which I heated up with a little bit of oil. I stir fried the marinated chicken for 5-6 minutes.
I added the peppers and onions and cooked for 3-4 minutes more.
The chicken strips should be cooked through and the vegetables soft and tender, but still juicy.
Voila, super easy to make and in just over 30 minutes you have a delicious meal on the table.
Suggestion for serving the fajitas de pollo:
Spoon the chicken mixture into a serving bowl and take it to the table.
Serve the fajitas with:
If you do not have access to Mexican crema, use sour cream or French creme fraiche.
Mexican crema and French creme fraiche are both slightly soured and thickened cream, milder and less thick than American sour cream.
Each guest takes a warm tortilla, spreads it with a little salsa, adds a spoonful of guacamole and piles some of the chicken mixture in the centre. The final touch is to add a small dollop of sour cream/crema.
The tortilla is then folded over the filling and eaten.
Can I freeze the fajitas for later use?
Yes, you can freeze leftovers. You can also marinade the meat in a bag and freeze it for later use. When ready to cook, defrost the meat and continue with the recipe.
Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or your favorite recipes!
- 3-4 medium skinless boneless chicken breasts
- 2 large onions sliced thinly
- 3 bell peppers(1 green, 1 yellow or orange, 1 red)
- 3 tablespoons vegetable oil
For the marinade:
- 2 limes- juice and rind
- 2 teaspoons granulated sugar
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- guacamole, salsa, sour cream/Mexican crema, flour/corn fresh warm tortillas
- Slice the chicken breasts into 3/4in(2cm) wide strips and place these in a large bowl.
- Add the lime rind and juice, sugar, oregano, cayenne and cinnamon and salt.
- Mix throughly and set aside to marinate for at least 30 minutes.
- Cut the onions in half and slice them thinly. Cut the peppers in half, remove the cores and seeds and slice them into 1/2 inch(1 cm) wide strips.
- Heat the oil in a large frying pan. Stir fry the marinated chicken for 5-6 minutes. Add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender, but still juicy.
- Spoon the chicken mixture into a serving bowl and take it to the table.
- Serve with fresh warm corn/flour tortillas, guacamole, sour cream, crema, salsa etc.
Amount Per Serving:Calories: 312 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 72mg Sodium: 568mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 27g