Chicken Fajitas Recipe
Fajita means "the best place for meat" in Spanish. Fajita, one of the best-known street flavors of Mexican cuisine, was originally made with beef, but chicken and seafood are also used today. You should try this taste, which is consumed with tiny tortilla breads. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 15 min.
| For the meal: | ||||
|---|---|---|---|---|
| Chicken Breast (Fillet) | 2 | Qty | ||
| Tortilla Bread | 4 | Qty | ||
| Dry Onion | 1 | Qty | ||
| Bell Paper (Green) | 2 | Qty | ||
| Red Capia Pepper | 2 | Qty | ||
| Soy Sauce | 2 | Tbsp | ||
| Olive Oil | 2 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Thyme | 1 | Tsp | ||
| Cumin | 1 | Tsp | ||
| Powdered Red Pepper | 1 | Tsp | ||
| Grain Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Lemon (Sliced) | 1 | Qty | ||
| For the Marination: | ||||
|---|---|---|---|---|
| Lemon Juice | 3 | Tbsp | ||
| Olive Oil | 1 | Tbsp | ||
| Garlic | 3 | Clove | ||
| Black Pepper | 1 | Tsp | ||
| Powdered Sugar | 1 | Tsp | ||
Instructions:
-
Wash and dry the skinless chicken breasts. Chop into 7-8 cm thin strips (julienne).
-
For marinade, mix lemon juice, olive oil, crushed garlic, powdered sugar and black pepper and rub this sauce and feed it to the chickens. Cover with cling wrap and rest in the refrigerator for at least 1-2 hours.
-
Cut the peppers in half, remove the seeds and cut them julienne in the same dimensions as the chickens. Divide the onion in two and cut into thin rings (piyazlik).
-
Saute the vegetables for five minutes on high heat in olive oil that you have heated in a flat pan. When the vegetables have evaporated, take the chickens into the pan without reducing the heat and sauté for ten more minutes. Add spices and salt to taste.
-
Heat the tortillos in a skillet without oil. Divide the fajitas into tortillos (or lavash) and wrap. Serve hot with salsa, avocado sauce and lemon wedges, if desired. Bon Appetit !
Chicken Street Food
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