I never ever thought that making homemade fajitas could be so easy. I was able to get this prepped before work, and placed in the oven on a quick break during work after everything thawed. Easy peasy.
I’ve also been told that I’d better get this recipe up or else. So here y’all go!
For this, I used:
- 2 medium white onions, cut into strips
- 2 green bell peppers, cut into strips
- 3 red bell peppers, cut into strips
- 4 tbs of finely chopped cilantro
- 4 tbs fresh lime juice
- 2 tbs vegetable oil
- 4 boneless, skinless chicken breasts, cut into thin short strips
- 2 tbs chili powder
- 1 tbs paprika
- 2 tsp cumin
- 1/2 tsp salt
- 1/2 sugar
- 1 tsp garlic powder
- 1 tsp onion powder
It’s super simple- go ahead and warm the oven up to 400 F. In a small bowl, mix up all of the dry spices. If you don’t have these on hand, you can always pick up a pre-made fajita seasoning mix from the store. Though, for the size of this recipe, you’d need 1-2 to fully coat everything.
Anywho. Get a 9×13 glass dish and drizzle about 2 tbs of the lime juice on the bottom. You don’t need to coat the dish with anything- this is an easy clean up either way. After that’s down, add in your chicken strips and veggies and the cilantro. Add your vegetable oil by drizzling it over the mix. Sprinkle your spice mix over the top. Here’s the fun part. You get to get down and dirty and mix up everything with your hands- make sure it’s all coated. Once your hands are all cleaned up, drizzle the rest of the lime juice over the chicken and veggies. This’ll give it an extra zing. Sooooooo good.
Place it in the oven and let it bake for about 40-45 minutes. While mine was going, I started up some rice on the stove. Fajita bowls, baby!
Just in case you need to know how, you’ll need 1 cup of rice to 2 parts water. Bring the water to a boil with a bit of salt in it, and then add your rice. Reduce it to low-medium and let it go for 18-20 minutes, covered. Make sure to not lift the lid, as it’ll let all of the steam out and potentially ruin the rice. Another option is to leave rice out and get small tortillas (corn or flour, depending on what you like). After it’s all cooked, you can make fajita tacos! Next time, I’ll try that for sure.
Once it’s all done, spoon it into a bowl over the rice, and viola! Done!
I don’t have any photos with the rice because the boyfriend was so excited when it came out of the oven, that he dug right in. Next time! (the big sprigs of cilantro were an after thought- next time I won’t add them. They crispified. Oops.)
This recipe is really really really easy, and super yummy. I’m just learning how to make south of the border dishes and was a bit intimidated. Glad I tried! Your house will smell amazing. Trufax.