Chicken Fajitas

Serves 4

Jamie

ingredients

Mojo De Ajo

1/4 cup EVOO
3 tbsp minced garlic (4-6 cloves)
3 tbsp fresh lime juice (2 limes)
1 tsp red pepper flakes
1/2 tsp coarse salt

Fajitas

1 tbsp vegetable oil
1/2 large white onion, cut into 1/2" thick slices (about 1 cup)
1 large green bell pepper, ribs and seeds removed, cut into 1/2" thick slices
coarse salt and freshly ground pepper
1 lb boneless, skinless chicken breast, sliced 1/2" thick
8 small flour tortillas (about 6"), warmed

Toppings

Guacamole
Pico de Gallo
Sour cream
Shredded mild cheddar cheese

directions

Mojo de Ajo

Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red pepper flakes, and salt.

Fajitas

Heat large skillet (cast iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with 1/4 tsp salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 tsp salt, and cook, stirring frequently, until chicken is browned and cooked through, 5-7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Sere immediately with warmed tortillas, guacamole, pico de gallo, sour cream and cheese.