Chipotle Lime Fajitas
Hey y’all! I’m back from a little weekend stint down to beautiful and sunny Las Vegas and the sun gave me life! It was so amazing that I honestly think I had forgotten what the sun felt like. Even though coming back to rainy Seattle was a rude awakening, the sunny weather inspired me to get make a mini summer moment happen regardless.
For me, nothing says “mini summer moment” like Mexican food! Something about bright, zesty flavors like lime and chiles often paired with a cool and refreshing margarita make me feel like I'm poolside, even if I’m far from it. And while pretty much any Mexican food will do the trick, there’s nothing more festive than a sizzling plate of fajitas.
My fajita marinade is simple and true to some of my favorite Mexican flavors, focusing on smoky and spicy chipotle peppers in adobo sauce and bright, zesty lime. It's as easy as that! You can easily throw this marinade on pork or steak, but I think chicken makes for the perfect Fajita. The marinade also doubles as your protein and veggie marinade, making for some flavor packed fajitas.
Then it’s all about the toppings, my friends! I love topping mine with queso fresco, diced avocado and some salsa verde. You can really top these however your heart desires, though. After all, this is your “mini summer moment!”
Chipotle Lime Fajitas
Ingredients
2 pounds boneless skinless chicken thighs or breasts
Juice of two limes
1 teaspoon lime zest
4 garlic cloves, minced
2 chipotle peppers, minced
2 tablespoons adobo sauce (from chipotles)
2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
3 bell peppers, cut into strips - your choice on color!
1 red onion, sliced
To serve:
Flour tortillas
Queso Fresco
Diced avocado
Salsa of your choosing - Fronterra is da best tho
Directions
Combine lime juice, zest, garlic, chipotle peppers and adobo sauce, salt and pepper together in a large bowl. Reserve half of it for vegetables and the other half for your chicken. Combine the half with chicken in a large Ziploc bag or shallow dish and coat well. Marinate at least an hour or up to overnight.
Before cooking chicken, combine remaining marinade with sliced peppers and onions.
If using a grill, heat grill over medium high heat and grill chicken thighs about 5 minutes a side. If cooking indoors, heat skillet over medium high heat and cook for about 5 minutes a side. If cooking indoors, use the same pan you cooked chicken in while it rests to saute peppers and onions. If you grilled, obvi go grab yourself a skillet and cook those babies up! Cook for about 10 minutes, stirring occasionally until peppers and onions are fragrant and soft. Onions shouldn't be fully caramelized but nice and brown.
Slice chicken into strips. Assemble your fajitas with queso fresco, diced avocado and a salsa of your choosing, though I'm fond of a salsa verde with my fajitas. Enjoy and get down with your bad self!
