Make chicken fajitas indoors with this simple chicken marinade and technique. Chicken fajita tacos are perfect for a quick weeknight dinner. You can also use the marinade to grill chicken outdoors.
Worcestershire sauce | 2 Tablespoon | |
Lime juice | 1 Tablespoon | |
Garlic clove | 1 , minced | |
Salt | 1 Teaspoon | |
Black pepper | 1/2 Teaspoon | |
Dry oregano | 1/2 Teaspoon | |
Boneless skinless chicken/Chicken thighs | 1 Pound (((or a combo))) | |
Red bell pepper | 1 | |
Jalapeno/Poblano | 1 | |
Onion | 1 | |
Yellow squash/Zucchini | 1 | |
Flour tortillas/Corn tortillas | 5 | |
Toppings | 1/2 Cup (8 tbs) ((pico de gallo, cheese, sour cream, guacamole, lettuce, cilantro and onion)) |
MAKING:
1.Combine Worcestershire through oregano in a medium bowl.
2.Slice chicken into thin strips, no wider than 1/2 and add to the bowl.
3.Toss well to coat and set refrigerate for 30 minutes to 4 hours.
4.Meanwhile, slice peppers and onion into strips and set aside. Cut squash lengthwise in half, then into diagonal slices.
5.Prepare toppings and refrigerate.
6.When ready to cook, heat a tablespoon of oil in a large, heavy skillet over high heat. Once it is very hot, add peppers and onion strips to the skillet and cook for just a couple minutes until tender but not soft. Remove to a bowl. Add squash and cook to your liking. Remove to bowl.
7.Add more oil if necessary. Add the chicken strips. Cook for about a minute, without stirring, then turn and cook another minute or two until chicken is cooked through.
8.Add vegetables back to the pan and toss.
SERVING:
9.Serve in warm tortillas with your choice of toppings.
Serving size
Calories 531Calories from Fat 62
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 1528 mg63.67%
Total Carbohydrates 52 g17.3%
Dietary Fiber 10 g40%
Sugars 21 g
Protein 65 g130%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet