Citrus Chicken Fajitas with Peppers and Onions
Lime and orange marinated chicken cooked with sweet peppers and onions, served in warm tortillas with avocado and sour cream.
Equipment
- Large skillet
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- ¼ cup lime juice for the marinade
- ¼ cup orange juice for the marinade
- 2 tbsp olive oil for the marinade
- 2 cloves garlic minced, for the marinade
- 1 tsp ground cumin for the marinade
- ¾ tsp kosher salt for the marinade
- ½ tsp black pepper for the marinade
- 1 ½ lb boneless skinless chicken thighs or 2 large chicken breasts halved horizontally
- 2 tbsp olive oil for the vegetables
- 3 bell peppers deseeded and sliced
- 1 large yellow onion halved and sliced thickly
- 8 small flour tortillas warmed
- 1 large avocado halved and sliced
- ½ cup sour cream for serving
- 1 lime cut into wedges, for serving
Instructions
Cooking
- Marinate. Whisk the juices, oil, garlic, cumin, salt, and pepper, add the chicken, and refrigerate 1 to 8 hours.
- Soften the vegetables. Cook the peppers and onion in 2 tablespoons olive oil over medium heat for 5 to 7 minutes until caramelized.
- Sear the chicken. Cook the chicken in a second skillet for 6 to 8 minutes per side until golden and 165 degrees F in the center.
- Rest. Rest the chicken for 5 minutes, then slice against the grain.
- Serve. Fill warm tortillas with chicken, vegetables, avocado, and sour cream, and finish with lime.
Notes
Substitutions: Use chicken breast halved horizontally in place of thighs.
Tips: Marinate no longer than 8 hours, and discard the used marinade.
Storage: Refrigerate for 3 to 4 days, or freeze the raw marinated chicken for up to 3 months.