Mmmm. Chicken Fajitas! Nobody will know how easy it was to make or how healthy they are! They’ll just know that this is way better than takeout. (And you’ll know it was way cheaper!)
This is yet another one of those meals that I can make super-quick because I’ve already got the chicken sliced and in the freezer. You may think that just that one step doesn’t help much but you might be surprised. Knowing I don’t have to cut chicken or wash another cutting board can sometimes be the difference between me making dinner and well… not.
I also keep this Three-Cheese Mexican Blend in the freezer. It’s so much tastier than just cheddar and we use it in a lot of dishes so I keep a lot on hand.
When you see the recipe (below) you may notice something a little bit out of place for a fajita recipe.
Yep, the soy sauce. I know, I would never have thought of using soy sauce in fajitas. I got the idea from a dear friend of ours years ago when they had us over for dinner. Her fajitas are the best in the world. Better than mine will ever be. And she told me her secret (although I think she’s got another one she’s not telling me). And her secret is a dash of soy sauce. You never actually taste it, it just adds a depth of flavor you wouldn’t get without it. I love how it just rounds out all the flavors and encourages them to play nicely together.
So yeah, try the soy sauce, and let me know what you think!
- 1 LB boneless chicken, sliced
- 1 large onion
- 1 green pepper
- 1 tsp.garlic powder
- 1 tsp cumin
- 1 TBSP chili powder
- 1 TBSP soy sauce
- Tortilla shells
- Sour cream
- Three Cheese Mexican Blend
- Sliced avocado (salted)
- Slice chicken, onion and green pepper into strips.
- Lightly coat a large skillet with olive oil heat on med-high.
- Brown chicken with the veggies.
- Add seasonings and some water (about ¼ cup) to help the seasonings evenly coat the chicken.
- Continue to cook until chicken is done and veggies are just tender.
- Set out the toppings and tortillas and allow each person to assemble their own fajita.
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