What’s better than Taco Tuesdays? Hello, Fajita Fridays! Our DIY take on a Mexican restaurant favorite comes together in just 40 minutes. Serve with a side of shredded cheese, sour cream, salsa, guacamole, or all of the above.
2 red, yellow, or green bell peppers, thinly sliced with ribs and seeds removed
2 tablespoons olive oil, divided
8 (6-inch) flour tortillas
Marinate the chicken—In a large bowl, whisk together all marinade ingredients and reserve 1/4 cup of marinade. Add chicken to marinade, turning to coat evenly. Marinate chicken for 15 to 20 minutes, flipping once halfway through.
Cook the chicken—Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When a drop of water sizzles in pan, it’s good to go. Shake excess marinade off chicken and place in skillet. Sautéuntil chicken is golden brown and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
Sautéthe veggies—Heat 1 tablespoon olive oil in skillet and add onions and peppers. Sautéuntil veggies have softened slightly, about 4 minutes.
Finish the fajitas—Return chicken to skillet and add 1/4 cup reserved marinate. Cook, stirring frequently, until meat is heated through, about 2 minutes. Serve sizzling hot with warm flour tortillas.Our spicy marinade also works great with steak or shrimp—use a combo of meats for a fun surf and turf (or turf and turf) variation. How to Heat Tortillas—Wrap stacks of 5 or fewer in aluminum foil and heat in a 350°F oven for 15 minutes or cover stacks with damp paper towels and microwave in 30-second bursts.