This easy homemade chicken fajitas recipe makes an easy $5 dinner recipe! It makes a tasty meal your family will love and is a great way to use leftover chicken, roast or steak.
1 1/2 lbs. chicken
1/2 cup lime juice
2 jalapeño peppers, seeded and finely chopped
1 clove garlic, minced 1 onion, to taste (optional) 1–2 bell peppers, to taste (optional)
salt and pepper (to taste)
6 flour tortillas, warmed
1 tsp. vegetable oil
1 Tbsp. fresh cilantro
1 large tomato, chopped
1 small onion, chopped
Cut meat crosswise into 1/2 inch thick strips.
Pound each piece to 1/4 inch thickness.
Combine lime juice, jalapeños and garlic.
Place meat in a plastic bag.
Add the lime juice mixture, turning to coat the meat.
Close the bag securely. Marinate in the refrigerator 4-6 hours, turning occasionally.
Combine the tomato, onion and cilantro for salsa.
Cover tightly and refrigerate.
If using onions and bell peppers, cut into strips just before cooking. (If you prefer, you can cut them earlier and store in the fridge in a baggie or container.)
Remove the meat from the marinade. Discard marinade.
Pat the meat dry with paper towels (to prevent spitting when you add to the oil).
Heat oil in a large skillet on high.
Cook the meat pieces in hot oil for 2-3 minutes, turning once. Add the onions and bell peppers, if desired, about half way through. If you prefer the veggies more crispy, add them closer to the end and if you prefer them softer, you can add them when you add the meat.
Season with salt and pepper, to taste.
Serve the fajita meat and veggie mixture in warm tortillas with salsa.
Top with Cheddar or Mexican cheese if desired. If you like, you can also serve this fajitas recipe with sour cream, shredded lettuce and/or guacamole. Serves 6.