Recipe Background
South-of-the-Border Fajitas are a true favorite; it's one of those classic Tex-Mex dishes that's popular just about everywhere, and for good reason! The chicken is marinated in bright, tangy fruit flavors with just the right amount of heat, and the peppers and onions are seared to be very tender and packed with flavor. These South-of-the-Border Fajitas will become a favorite in your home, as well!
South-of-the-Border Fajitas are a true favorite; it's one of those classic Tex-Mex dishes that's popular just about everywhere, and for good reason! The chicken is marinated in bright, tangy fruit flavors with just the right amount of heat, and the peppers and onions are seared to be very tender and packed with flavor. These South-of-the-Border Fajitas will become a favorite in your home, as well!
Ingredients
For the marinade:
- 1 (8-ounce) can crushed pineapple
- 1 lime zested and juiced
- 3 cloves garlic minced
- 3 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 jalapeño seeded and minced
- 1/4 small red onion thinly sliced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cilantro leaves
For the fajitas:
- 2 pounds chicken breast boneless, skinless, pounded to 1-inch thickness and cut into 1-inch strips
- 4 tablespoons olive or canola oil divided
- 3/4 small red onion sliced
- 1 red bell pepper cut into 1/2-inch slices
- 1 yellow bell pepper cut into 1/2-inch slices
For serving:
- 8-10 (6-8-inch) flour tortillas warmed
- lime wedges to taste
- cilantro leaves to taste, chopped
- avocado to taste, sliced
- queso fresco or cotija cheese to taste
Directions
- In a medium bowl, mix together the crushed pineapple, the lime zest, the lime juice, the garlic cloves, the apple cider vinegar, the chili powder, the cumin, the salt, the jalapeño, 1/4 of the sliced red onion, the Worcestershire sauce, and 2 tablespoons of the cilantro leaves.
- Mix the chicken into the marinade and let it marinate for at least 30 minutes at room temperature, or cover it and marinate in the refrigerator for up to 4 hours.
- Heat 2 tablespoons of the oil in a large cast-iron skillet set over medium-high heat.
- Working in small batches, add the chicken to the pan and sauté until the chicken is cooked all the way through at 165 degrees F, about 5-7 minutes.
- Transfer the chicken to a plate.
- Add the remaining oil to the pan and turn the heat up to high.
- Once the oil is smoking, add the remaining red onions, the red bell peppers, and the yellow bell peppers to the pan and cook until just tender and turning dark brown in some spots, about 4 minutes.
- Add the chicken back to the pan and mix everything together.
- Serve the fajitas with the warmed tortillas, the lime wedges, the cilantro leaves, the sliced avocado, and the queso fresco.
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