Like many “Mexi-American” dishes, the Fajita is actually Tex-Mex, not Mexican. The dish was based on a certain cut of beef, but we find chicken fajitas easier to make (as much as I hate handling raw chicken). It allows us to get a good break from our usual beef dinners, and its a slightly healthier protein option.
The trouble I have always found with making chicken fajitas is getting the fajita seasoning just right. I suppose you don’t really have to add seasoning, I think the original skirt steak just gets flavored by the onions & bell peppers while cooking. But, I do. Season it. The chicken, I mean. And then I just add the veggies so they get coated in the flavor, too.
The original fajita was skirt steak, with onions and bell peppers, served on a tortilla.
The skirt steak was payment to vaqueros (Mexican cowboys) in the 1930’s.
Fajitas became commercially available in 1969, at a concession stand, and at the Round-Up Restaurant in Pharr, Texas, presented in the sizzling-platter style.
I’m not sure how to make it sizzle; spray some water on a hot skillet? Anyway, we’re not a restaurant.
For my seasoning, I prefer a thickening saucy base, so I use corn starch.
This combination of spices can be a bit on the spicy side, so if you’re sensitive, consider skipping the cayenne red pepper and reducing the chili seasoning.
Fajitas can be served with lettuce, cheese, sour cream, guacamole, refried beans and salsa.
I served mine up with a side of Spanish rice (from a can – for shame, I know). But I usually just top it with sour cream, and sometimes cheese or tomatoes. Fresh pico, if you’ve got any.
- 2 chicken breasts
- 2 bell peppers
- 1 onion
- 4 tortilla shells, fajita-size
- 1 T corn starch
- 2 t chili powder
- 1 t paprika
- 1 t sugar
- ½ t onion powder
- ½ t garlic powder
- ¼ t cayenne pepper
- ½ t cumin
- ½ t black pepper
- Slice the chicken breasts into thin strips, about 1" thick.
- Slice the onions & peppers lengthwise, about 1" strips.
- Combine all Fajita seasoning ingredients.
- Heat a large frying pan with oil. Add chicken and cook until no longer pink, about 6 minutes.
- Add the fajita seasoning and 1 c. water, mixing well. Continue to cook another 4 minutes.
- Add the onions & peppers and cook until onions become translucent, stirring occasionally, for about 5 minutes.
- Warm the tortilla shells according to package instruction.
- Assemble fajitas with the chicken fajita mix, sour cream and other toppings to your liking, folding into a tortilla shell.