Chicken fajitas with peppers

Fajitas de pollo con pimientos

Fajitas are one of the most traditional dishes from northern Mexico. It consists of roast beef or chicken cut into strips, usually accompanied by sautéed vegetables and served on a wheat or corn flour pancake called a tortilla.

It is a fairly quick and simple recipe, which you can prepare in less than 15 minutes after leaving the meat to marinate for a while.

They are perfect to prepare for informal dinners. The marinated chicken is very juicy along with the peppers and caramelized onion, all wrapped in a hot tortilla and the touch of sour cream that will finish softening the dish.

Ingredients: 4 people
  • 8 wheat flour tortillas
  • Virgin olive oil
  • 2 chicken breasts cut into strips
  • 1 red pepper cut into strips
  • 2 green peppers cut into strips
  • 1 yellow pepper cut into strips
  • 2 onions cut into julienne
To marinate the chicken:
  • 2 tablespoons of virgin olive oil
  • 1 teaspoon cumin powder
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley powder
  • Salt and pepper to taste
For the sour cream:
  • 100 g of natural yogurt
  • 100 g mayonnaise
  • Salt
  • A few drops of lemon juice
  1. Put all the spices to marinate the chicken in a bowl and add the chicken cut into strips, mix well and let it marinate for about 10 minutes.
  2. Meanwhile, cut the peppers into strips and the onion into julienne strips.
  3. Put a little olive oil in the 24 cm Magma frying pan and when it is very hot, add the marinated chicken and stir from time to time until it is well browned, around 8-10 minutes. Once cooked, remove the chicken from the pan and set aside on a covered plate to keep warm.
  4. In the same pan add a little more oil and add the three types of peppers and the julienned onion. Sauté the vegetables until crisp-tender. Add the reserved chicken to the pan, remove from the heat and sprinkle with a few drops of lemon juice.
  5. Heat the tortillas in the oven previously heated at a low temperature so that they do not toast or break, they should just be hot.
  6. To make the sour cream, mix the yogurt with the mayonnaise, a few drops of lemon and a little salt in a bowl.
  7. Serve the hot tortillas covered with chicken with peppers and a little sour cream and, if desired, add a little chopped cilantro.
Photographs and recipe by Silvia .


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