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#Fajitas plus#

I’m using seasonings that most of you probably have in your pantries already: Kosher salt, black pepper, chili powder, cumin, smoked paprika, oregano, garlic powder, and if you have any- True Lime. You cannot beat the convenience of a one-pan meal and a simple yet flavorful dry rub gives these fajitas out0-of-this-world flavor without drowning everything on a pan like a marinade would. These days the recipe I tend to make the most are these Sheet Pan Fajitas. Super tender steak and so easy and delicious. It requires a long marinade and its tangy, smoky flavor profile is beloved by readers around the world as one of our all-time most popular recipes! For those times where you need to just dump everything in a slow cooker, we have my easy Slow Cooker Steak Fajitas. For the grill, you cannot beat our Classic Fajita recipe. We’ve got a couple other fajita recipes here on Our Best Bites, and they all have their place. You can also cook it alongside the chicken if you want to serve up both.Looking for more fantastic meal ideas? Sign up for our weekly newsletter! Steak - cook in the same way as the chicken.I use shop-bought fajita seasoning for this but if you like you can make your own using: The kids won't touch the avocado of course (what is it with kids and avocado!! I don't think I've ever seen a child eat one), but everything else is fair game, and the whole tray is demolished in no time. If Chris and the kids have had a long day at the office or at school, I know this dinner is guaranteed to perk everyone up again.

#Fajitas plus#

Once the chicken is done, add to the tray with the veggies and serve with the warm tortillas plus lots of toppings (see my list above)Ī cast iron griddle like this one (<- affiliate link) is really useful for this recipe - use it for grilling the flatbreads, chicken, peppers and onions to give a slightly smoky-charred flavor. If you haven't got one, then a frying pan will still do the job nicely.

Also, now's a good time to open a window or turn on your extractor. You'll need to turn over once or twice during cooking using some tongs. This takes 5-7 minutes until you reach that perfect slightly-charred-ness. You can place them on a tray and cover to keep warm (or place in a low oven). That smell of griddled veggies it so good! They're cooked until softened and just starting to char in a few places.

That smoking hot griddle is then brushed with oil and we add sliced onion and pepper strips.

You can keep them warm, wrapped in some foil.

Then we warm the tortillas through on the hot griddle - just for a minute or so, so those lovely griddle lines appear.

We're using shop-bought fajita seasoning and a little oil to flavour the chicken breast strips.

A drizzle of sour cream and a few salad leaves and you'l have a lunch to make your colleagues jealous! It's a great idea to make extra and save some for a fajita salad bowl the next day. Sliced avocado (squeeze a little lemon or lime juice on to help prevent them from browning).Serve these tortillas made up and line them all up on a board, or just throw all the fillings on one huge platter so that everyone can dig in and help themselves.Īnd whilst the fajita-spiced chicken and veggies are the main event, you don't want to skimp on the extras too.

It amazes me to watch the kids happily scoff onions, peppers and lots of salad leaves - even though it can be a battle to get them to eat them in other dishes!! Forget the takeaway this weekend, whip up these easy and delicious chicken fajitas instead! Marinated chicken seared to perfection and served with smoky charred peppers and onions.Ī fantastically easy Friday night (or any other night) dinner idea - these chicken fajitas make everyone happy!