What's for Dinner? Fajitas
That 90's Tex-Mex craze served in sizzling hot skillets at your local TGI Fridays and Bennigan's?
Every chain restaurant back then served this impressive entree with a side of tortillas, guacamole, salsa and sour cream.
I was easily impressed back then.
The "Blooming Onion" and "Death by Chocolate" were also favorites of my youth....helping me gain the "freshman 15".
and let's not forget about loaded nachos; potato skins and fried mozzarella sticks......
My, how times have changed. No thanks to any of the food mentioned above.
But I'm not sure why fajitas fell out of fashion....they are easy to make, healthy and kid friendly. The perfect weeknight meal.
Grab your cast iron skillet and let's go.
1 poblano or jalapeno pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red onion , thickly sliced
For the Chicken:
package of boneless chicken breasts
juice of al lime
3 Tbsp olive or avocado oil
2 garlic cloves, minced
pinch of kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
freshly chopped cilantro
Slice the chicken breasts into thin strips and add the marinade in a bowl. Marinate for a few hours in the spices and lime juice.
When ready to cook, heat up a heavy cast iron skillet w/ the oil.
Sear the chicken a few minutes then remove to a bowl w/ tongs.
Now add in the cut up vegetables and cook until charred, about 10 minutes, moving the peppers and onions around.
Add the chicken back into the skillet with the vegetables and cook another 2 minutes.
Fill warmed tortillas (microwave 45 seconds) with the filling.
Top with guacamole and salsa and dig in!