Skillet Chicken Fajitas

Marinaded chicken fajita tacos.

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Prep Time 3

Cook Time 15

Total Time 3 15

Course Main Course

Cuisine Mexican, Tex-Mex

Servings people

Calories 572 kcal

In a glass bowl, whisk together the marinade ingredients
1/2 cup olive oil, 1/3 cup lime juice, 3 tbsp Worcestershire sauce, 1 tbsp cumin, 1 tbsp chile powder, 1 tbsp granulated sugar, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes, 3 cloves garlic
Add chicken thighs to the marinade, cover and refrigerate at least 3 hours, or overnight.
4 chicken thighs

Add 2 tbsp olive oil to a large skillet. Bring up to medium-high heat.
2 tbsp olive oil
Add the marinaded chicken thighs to the hot oil.
Brown the chicken on all sides.
Add remaining marinade, and continue cooking and turning the chicken until it reaches an internal temperature of 165℉.
Remove the chicken thighs, and set aside.
Add the vegetables to the hot oil, which should now be infused with marinade. Toss the vegetables in the skillet until soft and beginning to brown.
1 medium yellow onions, 1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 green bell pepper, 1/2 orange bell pepper
Cut the chicken thighs into ½ inch slices. Add them back to the pan with the vegetables. Sauté for a minute to reheat the chicken with the vegetables.
Remove to a serving tray.

Warm flour tortillas on a comal.
8 flour tortillas
Use tongs to fill each tortilla with chicken and vegetables. Add toppings such as cheese, cilantro, sour cream, refried beans, jalapeños or salsa.
1/2 cup cheese, 1/4 cup cilantro leaves, 1/2 cup sour cream, 1/2 cup Salsa, 1 fresh jalapeño