Kim asked what is the difference between fajitas and soft tacos? I honestly never thought about it, but I’m assuming it has a lot to do with sauteed onions and peppers. But you could put the ingredients into any kind of dish you wanted. The marinade really adds a pop of flavor to chicken, so be sure to prep all of this a day in advance.
SOFTWARE
· 2 T. olive oil
· 2 T. orange juice
· 2 T. soy sauce
· 1 T. chili powder (go for adobo chili powder if you want more heat)
· 1 T. cumin
· 1 t. garlic powder
· 1 t. onion powder
· 1 t. smoked paprika
· 1 t. oregano
· 1 t. kosher salt
· 1/2 t. freshly ground black pepper
· 2 t. liquid smoke
· 2 chicken breasts, sliced horizontally in half
· 1/4 red onion, large, thinly sliced
· 3 bell peppers, diced, any color
· Flour tortilla
METHOD
1. Mix all ingredients except the chicen, onion, and peppers in a large sealable plastic bag. Shake vigorously to combine.
2. Add the chicken breasts and turn the bag over several times to coat the chicken. Squeeze out the air, and place the bag in the refrigerator overnight.
3. The next day, remove the chicken and put it on the counter for about 30 minutes to bring it to room temperature. Pull it out of the bag, and dab off excess marinate with a paper towel.
4. In a large skillet over medium heat, add 1 T. of olive oil. When the oil is shimmering, add the chicken but don’t overcrowd. Work in batches if you need to do so.
5. Cook the chicken for 3 minutes on one side, turn over and cook for another 3 minutes. Remove to a wire rack to rest for about 5 minutes. Slice into strips.
6. When the chicken is done with the skillet, add 1 T. of olive oil to whatever is left behind in the skillet. Add the onions and peppers and saute for about 5 minutes.
7. Add the chicken and toss everything together for a couple of minutes.
8. Remove the chicken and vegetables to a warm platter, leaving behind any liquids.
9. Add chicken and vegetables to the torillas and top as you desire.
10. Enjoy!
VARIANTS
There are so many things you can top your skillet fajitas. I made an avocado lime crema that I am continuing to find uses for it. Mash together 1 c. sour cream, 2 T. mayonnaise, 2 T. lime juice, 1 avocado (peeled and core removed), 1 T. chili powder. Cheese, salsa, guacamole – really anything you’d put on a taco or burrito will be great. Make it your own!
