Cilantro Lime Chicken Fajitas
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Cilantro Lime Chicken Fajitas
Sunday night at our house is – what I’ve called – GLOBAL FOOD NIGHT! For the past couple months I’ve been making a global inspired dish every Sunday. I love cooking on Sundays because I have a little more time, my husband plays with the kids while I cook, and I can experiment with new flavors.
I’ve always loved chicken fajitas, but wanted something last week with a really flavorful meat – these Cilantro Lime Chicken Fajitas have more flavor in the meat than any fajita I’ve had before! We loved them so much. Really, all the work is in marinating the chicken, then grilling it. All the other ingredients are so simple. All the flavors combined into a fresh made tortilla are heaven – cilantro lime chicken, seared peppers and onions, some fresh pico, an avocado slice, some cheese or sour cream – drooling just thinking about it again.
Cilantro Lime Chicken Fajitas
Ingredients
Fajita Ingredients
- 8-10 flour tortillas warmed (in pan or microwave)
- 2 avocados, sliced into strips
- sour cream
- pico de gallo
- extra cilantro for garnish
Seared Peppers and Onions
- 1/2 tsp. garlic salt
- 1/2 tsp. chili powder
- 2 bell peppers, sliced in thin strips, sauteed (any color)
- 1/2 sliced red onion, sauteed
- olive oil for cooking peppers and onions
Cilantro Lime Grilled Chicken
- 5-6 large chicken breasts
- 2 handfuls cilantro leaves & stems
- 4 cloves garlic (or 4 tsp. minced garlic)
- 1/2 c, olive oil
- juice of 1 lime, fresh squeezed
- zest of 1 lime
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. onion powder
- 1 tsp. garlic salt
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. sugar
Instructions
Cilantro Lime Chicken
- Combine all marinade ingredients (cilantro, garlic, olive oil, lime juice, lime zest, and all seasonings) in a food processor. Blend until ingredients are well combined.
- Pour ingredients into a large ziploc bag. (Reserve a couple tablespoons for basting.)
- Add chicken breasts to bag. Marinate chicken for 2 hours up to overnight.
- When ready to cook, heat grill to medium heat. Remove chicken from ziploc bag with tongs and place onto hot grill.
- Cook chicken slowly so it stays juicy. Let grill for 10-15 minutes per side, until cooked through.
- Once chicken is cooked through, remove from grill and set aside. Brush with extra marinade and let rest for 5 minutes.
- Slice into strips before serving.
Seared Peppers and Onions
- In same pan, add another tbsp. of olive oil. Add sliced peppers, cover and cook until slightly brown. Remove cover then add 1/2 tsp. of garlic salt and 1/2 tsp. of chili powder. Stir and cook until peppers are slightly soft. Remove and set aside.
- Heat 1 tbsp. olive oil in a large skillet on medium high heat. Add sliced onions. Cover and cook until soft. Remove from pan, set aside.
- *Note, you can cook onions and peppers together! We have a couple onion haters in my house so I cook separately 😉
Fajita Assembly
- Take warm tortillas and layer them with chicken, peppers, onions, pico, cheese and/or sour cream. Add an avocado slice to your fajita and enjoy!
I know you will love these Cilantro Lime Chicken Fajitas. Be sure to let me know if you make them and tag me @plumstreetcollective on Instagram. Thanks for reading!
