This is one of my favorite dishes to make when having friends over for a relaxed and easy meal. The do-it-yourself style of fajitas makes them an easy hosting dish—just serve them right out of the skillet with the accompaniments on the side.
I like to top my tortillas with avocado slices (or guacamole), cheese, and a tomato or corn salsa, but the garnish and topping possibilities are endless. A fresh guacamole, salsa verde or raw corn salsa when corn is in season are all fantastic additions. Honestly, though, it doesn't need much else, so don't feel like you're missing out if you're short on time. The onions become super sweet and I love the way the peppers break down to become soft and flavorful. For a weeknight meal, I usually skip the sides and just serve this with warm tortillas and sliced avocado, as you'll see in the recipe.
If you love heat, you can serve more jalapeños on the side or finish it off with your favorite hot sauce. If heat's not your thing, try adding a pinch of red chili flakes for more a mild, flavorful hit of spice. Just make sure to give each fajita a generous dousing of lime juice to finish it off.
- Yield:Serves 4
- Active time: 15
- Total time:25 minutes
- 1 1/2 pounds boneless skinless chicken breast (3 to 4 breast halves), cut into 2-inch-thick strips and then cut again into 2-3-inch pieces lengthwise
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 ½ tablespoons dried oregano, divided
- 1 red onion, thinly sliced (about 1 cup)
- 1 medium clove garlic, minced (about 1 teaspoon)
- 3 bell peppers, assorted colors, deseeded and thinly sliced
- 1 jalapeño pepper, thinly sliced (optional)
- ½ cup fresh cilantro leaves, roughly chopped
- 2 scallions, light green parts only, thinly sliced
- 1 avocado, thinly sliced
- 8 hot corn or flour tortillas
- Lime wedges
- Salsa or guacamole, as desired
In a mixing bowl, coat the chicken with 1 tablespoon olive oil, salt, pepper and ½ tablespoon oregano. Set aside.
Heat the remaining oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt, and cook, stirring, until softened, 2 to 3 minutes. Add the oregano and garlic and cook until fragrant, about 30 seconds. Lower the heat to medium, add the peppers, and cook, stirring, until they start to soften, 3 to 4 minutes.
Move the peppers to the side, creating a large circle in the center of the dish and add the chicken, allowing it to brown and then cook through, stirring occasionally. Toss contents of pan together and season to taste with salt and pepper. Serve immediately with jalapeños, cilantro, scallions, sliced avocado, hot tortillas, lime wedges, and salsa and guacamole if desired.