Make Your Own Fajitas
Servings
6 Servings
Ingredients
Marinade:
- Zest and juice of 1 orange
- Zest and juice of 2 limes
- ¼ cup extra virgin olive oil
- 3 teaspoons chili powder
- 2 garlic cloves minced
- 1 teaspoon cumin
Chicken:
- 2½ pounds boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
Fajitas:
- 2 red onions sliced into rings
- 3 red peppers sliced into julienne
- 3 portobello mushrooms stem and gills removed
- 12 large flour tortillas wrapped in foil
- Garnishes: cilantro leaves sliced limes, salsa, guacamole, spiced black beans
Spicy Black Beans:
- 2 teaspoons cumin powder
- 1 teaspoon adobo sauce from chipotles in adobo or favorite hot sauce
- 2 teaspoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 15-ounce can black beans, drained and rinsed
Guacamole:
- 5 ripe Hass avocados
- Juice of 3 limes
- ½ small onion chopped and rinsed under cold water (this softens the “sting” of a raw onion)
- 1 small garlic clove minced
- 1 serrano chile chopped
- 1 big handful fresh cilantro leaves roughly chopped
- Kosher salt
- Freshly ground black pepper
- Drizzle extra virgin olive oil
Instructions
Marinade:
- Whisk together orange juice and zest, lime juice and zest, evoo, chipotles, garlic, and cumin. Set aside.
Chicken:
- Marinate chicken or beef in marinade for at least 4 hours or overnight.
Fajitas:
- Preheat oven to 350°F. Line 1 baking sheet with parchment paper and prepare casserole dish with cooking spray.
- Grill or sauté onions, peppers, and portobellos until softened and browned. Slice portobellos into julienne and transfer to casserole dish.
- Grill or sauté chicken until browned. Transfer to lined baking sheet and roast at 350°F until chicken is cooked through, about 12 minutes. Cool and slice into julienne. Store in casserole along side veggies until ready to eat. Warm on a hot plate or in warm oven.
- Serve fajitas with garnishes and condiments and allow guests to customize their own.
Spicy Black Beans:
- Whisk cumin, adobo, lime juice, and evoo together. Toss vinaigrette with black beans. Serve hot or room temperature.
Guacamole:
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add lime juice, onion, garlic, serrano, and cilantro and stir to combine.
- Season with salt and pepper and a good drizzle of evoo.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.