Chicken Fajitas made with tender Mojo Criollo marinated, boneless, skinless chicken breast seasoned with oregano, ground cumin, garlic, chili powder, crushed red pepper flakes and fresh lime juice all wrapped snuggly in a warm soft tortilla loaded with onions and peppers for the perfect Chicken Fajita.
Mexican night just became a little more simplified and flavorful with this recipe for Chicken Fajitas.One of my favorite things in life are Latino and Spanish recipes. Over the years, I have enjoyed family vacations to South America and abroad dining in some of the most renowned restaurants that serve Latino and Spanish Cuisine.
Ingredients needed for chicken and marinade
- 4 boneless and skinless, chicken breasts sliced into strips
- 1 cup of Goya, Mojo Criollo
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon crushed red pepper flakes, optional
- Juice of one lime
Place Chicken that has been cut into strips into a large capacity zip lock bag. Add all other ingredients to bag. Completely seal and double-check that it is 100% sealed. Gently shake back bag to mix ingredients. Once done remove excess air from ziplock and reseal. Place in the refrigerator. You can marinade up to 8 hours.
- 1 large green pepper, sliced in strips
- 1 large red pepper, sliced in strips
- 1 large yellow pepper, sliced in strips
- 1/2 tablespoon olive oil
- kosher salt
- fresh ground pepper
- 2 Limes sliced into wedges
- Favorite homemade salsa, or your brand
- sliced avocado
- chopped cilantro
- sour cream, if desired
Directions for vegetables
When I make our fajitas, I do not marinade the vegetables and chicken together. If you wish to you may reserve some of the marinades for your vegetables from above. I prefer my vegetables to be on the more firm side. I would suggest only marinating the peppers for about 30 minutes as you will notice they will have a slight texture breakdown.
Remove chicken from ziplock place on clean plate or dish.
Use non-stick spray on the pan. Heat grilling pan to a medium heat. Place chicken in pan and grill for about 7-8 minutes or completely done. Once done remove from grilling pan and place on the plate.
Add a little more cooking spray and lightly grill all peppers, about 3-4 minutes. Remove from pan and set aside.
Assemble all of the other ingredients (garnishes).
Warm the flour tortillas, till pliable
Serve the chicken on a platter with the garnishes and warmed tortillas.