Simple and Delicious Chicken Fajitas

Happy Cinco de Mayo! I couldn't let the day pass without sharing one of my favorite Tex-Mex dishes to prepare at home. Although, from what I've read, Cinco de Mayo is likely celebrated more widely here in the states than in Mexico - sort of like St. Patrick's Day being more popular here than in Ireland! Nonetheless, it's a wonderful way to recognize the food and culture of Mexico.

I'm sure my recipe is far from authentic but it does rival the chicken fajitas that we order at our favorite local Mexican restaurant. Perhaps theirs aren't authentic either!

This recipe came to me by way of a very good friend years ago. Hot chicken fajitas on a warm tortilla with a dab of guacamole and sour cream - oh my!

When I first requested and received the recipe from my friend, I couldn't believe it included soy sauce. Soy sauce in a Tex-Mex dish - you've got to be kidding? But it works!

Cubed, uncooked chicken breast is tossed with equal parts soy sauce, your favorite chunky salsa and canola oil.  The mixture is then spread onto a baking pan and cooked in a high heat oven for about 20 minutes. Caramelized onions and sauteed red and green peppers are given the same soy/salsa/oil treatment and, when the chicken is cooked, they are all tossed together. Voila! Or rather, aquí lo tienes!

When I make quacomole as a condiment for fajitas, I keep it simple.  Fresh Hass avocados mashed with fresh lime juice and a dash of garlic salt.

Barbara's Chicken Fajitas
Printable Recipe

Serves 2-4, depending on appetite

4 large, boneless, skinless chicken breast, cubed
¼ cup soy sauce
¼ cup canola oil
¼ cup salsa
1 clove minced garlic

1 red pepper, sliced
1 green pepper, sliced
1-2 onions, sliced
1 clove mined garlic
¼ cup soy sauce
¼ cup canola oil
¼ cup salsa

1 lime

Preheat oven to 450 (convection setting, if possible)

Toss cubed chicken breast with 1/4 cup soy sauce, canola oil, salsa and minced garlic and place on a large, rimmed baking pan and place in pre-heated oven. Cook for about 20-25 minutes, tossing occasionally.

Meanwhile cook the onions and peppers in a large sauté pan until done (use a very large pan that will accommodate the chicken when it is done). Note - I prefer to caramelize the onions separately from the peppers since I like the onions nicely browned and the peppers crisp/tender. When the vegetables are done, combine them with the additional 1/4 cup of soy, salsa, canola oil and garlic and allow the mixture to simmer for just a few minutes to blend the flavors. Add the cooked chicken to the vegetables in the saucepan, then add the juice of a fresh lime and toss.

Serve on warm tortillas with sour cream, avocado and salsa.

This can easily be made earlier in the day and reheated before serving.

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