I wish these were the ones I made, but I ate them so fast I didn't get a photo.
These are random internet fajitas :)
But mine looked pretty similar. Without the cheese.
I completely forgot about Cinco de Mayo until I walked past my local Mexican restaurant yesterday, and saw a big sign outside for a special celebratory menu they were offering. I would have totally gone to eat there (I've been craving Mexican food for weeks!), but the place is prohibitively expensive. It's like eight euro for a little dish of guacamole and some tortilla chips! So instead I went to the supermarket and got myself all the fixings for fajitas! I made these last night, and they were so delicious that I has the leftovers for dinner again tonight! And, if you go easy on the oil, they're actually really light and healthy, too. It's a win win meal!
Chipotle Lime Fajitas
- 1 chicken breast, cut into strips lengthwise
- 1 small green pepper
- 1 small red onion
- 1 lime
- 2 small cloves of garlic
- A few sprigs of cilantro
- 2-3 corn tortillas
- 1/2 small chipotle, minced, and 1 tsp of adobo sauce
- 2-3 romaine lettuce leaves (optional)
- Olive oil (for frying pan)
- Black pepper
- Preheat oven to 350 degrees.
- Juice lime into a bowl, and add minced garlic cloves are chopped cilantro. Salt and pepper to taste.
- Pour lime garlic marinade over raw chicken strips, turning the pieces to coat pieces well. Set aside.
- Slice onion and green pepper, and sautee in olive oil until onions are translucent. Lower heat and cover, stirring occasionally.
- When peppers and onions are cooked through, but not too soft (onions should start to be a little caramelized, and you should be able to cut through the strips of pepper with a fork), set the vegetable mixture aside.
- Put the tortillas in the oven to warm.
- Heat one tablespoon of olive oil, and mix in the minced chipotle and the adobo sauce (use just the sauce if you don't want the fajitas too spicy).
- Pour the chicken with all the marinade mixture into the chipotle oil, and stir until chicken is well coated.
- Sautee until chicken is cooked through, and then put the peppers and onions back into the frying pan with the chicken.
- Sautee until meat and veggies are warmed throughout.
- Remove corn tortillas from oven. Place a lettuce leaf on each tortilla, and spoon the chicken veggie mixture onto the lettuce.
- Roll up and enjoy!
An extra delicious side is a corn tortilla cut into triangles, baked until crispy, and served with warmed chipotle refried beans. Guacamole and Mexican rice would be delicious too! But I didn't make those :)
Did you do anything for Cinco de Mayo yesterday?