Chicken Fajitas with Spicy Sour Cream Sauce

Got the inspiration for this recipe from here

1 1/4 to 1 1/2 pounds chicken tenders, (I made life easier and just got the tenders already cut)
Salt
canola oil (use a high smoke point oil)
2 large onion, sliced lengthwise (you can use 1 onion, but I did 2 as I LOVE onions)
5 bell peppers of various colors, sliced into 1/4-inch strips (again you could do 3 peppers, I did 5 because I LOVE Peppers)
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Marinade

2 Tbsp lime juice
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3 Tbsp olive oil
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1 garlic clove, minced
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1/2 teaspoon salt
1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 jalapeno, seeded and minced
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1/4 cup chopped cilantro
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8-12 flour tortillas
guacamole
spicy Sour cream
tomatoes
Cheese

Grab a glass bowl and mix all the marinade ingredients together.
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I grabbed another flat baking dish so I could lay the chicken in a single layer and I poured the marinade over the chicken
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cover and let marinate at room temperature for 1 hour. 30 minutes in, I flipped the chicken to make sure all of the chicken was coated and in marinade
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Heat a large cast iron grill pan on high heat for 1 to 2 minutes. Coat the bottom of the pan with canola oil. When pan is smoking hot, literally smoking add the chicken tender pieces to the pan.
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My grill pan is pretty small, so I did this in two batches. Let the chicken cook undisturbed for 2-3 minutes, get a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

Once seared on both sides, remove pan from burner and turn burner off and cover pan with aluminum foil to rest for 5 minutes.

While the chicken is cooking, cook the onions and peppers. Grab another large cast iron pan and coat the bottom with canola oil and turn the heat up to high and wait for the oil to smoke again and then add the onions and peppers to the pan.
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Let them cook for about 5-7 minutes. Then stir them and cook for another 5 minutes until they are nice and caramelized.
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once the peppers and onions are cooked get everything else ready to build your fajitas, tortillas, cheese,

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tomatoes,
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spicy sour cream
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guacamole
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I made a spicy sour cream sauce to go with my Fajitas

I grabbed a can of chipotle peppers with Adobo sauce
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and placed all the peppers and juice in a tall measuring cup
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and used my hand blender and blended the peppers into a sauce
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Then I took about 2 tbsp of the sauce and mixed it with 3/4 cup of sour cream (you could add more sauce if you want the sour cream more spicy)
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So grab a tortilla and smear some of the spicy sour cream on the tortilla, then add a couple of chicken tenders
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Then add cheese, tomatoes, peppers & onions, and top it all off with some guacamole
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and there you have it Chicken Fajitas with Spicy Sour Cream Sauce

Recipe

  • 1 1/4 to 1 1/2 pounds chicken tenders, (I made life easier and just got the tenders already cut)
  • Salt
  • canola oil (use a high smoke point oil)
  • 2 large onion, sliced lengthwise (you can use 1 onion, but I did 2 as I LOVE onions)
  • 5 bell peppers of various colors, sliced into 1/4-inch strips (again you could do 3 peppers, I did 5 because I LOVE Peppers)
  • Marinade
  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
  • 8-12 flour tortillas
  • guacamole
  • spicy Sour cream
  • tomatoes
  • Cheese
  • Grab a glass bowl and mix all the marinade ingredients together.
  • I grabbed another flat baking dish so I could lay the chicken in a single layer and I poured the marinade over the chicken
  • cover and let marinate at room temperature for 1 hour. 30 minutes in, I flipped the chicken to make sure all of the chicken was coated and in marinade
  • Heat a large cast iron grill pan on high heat for 1 to 2 minutes. Coat the bottom of the pan with canola oil. When pan is smoking hot, literally smoking add the chicken tender pieces to the pan.
  • My grill pan is pretty small, so I did this in two batches. Let the chicken cook undisturbed for 2-3 minutes, get a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
  • Once seared on both sides, remove pan from burner and turn burner off and cover pan with aluminum foil to rest for 5 minutes.
  • While the chicken is cooking, cook the onions and peppers. Grab another large cast iron pan and coat the bottom with canola oil and turn the heat up to high and wait for the oil to smoke again and then add the onions and peppers to the pan.
  • Let them cook for about 5-7 minutes. Then stir them and cook for another 5 minutes until they are nice and caramelized.
  • once the peppers and onions are cooked get everything else ready to build your fajitas, tortillas, cheese, tomatoes, spicy sour cream, guacamole (Recipe for this, next post)
  • I made a spicy sour cream sauce to go with my Fajitas
  • I grabbed a can of chipotle peppers with Adobo sauce
  • and placed all the peppers and juice in a tall measuring cup
  • and used my hand blender and blended the peppers into a sauce
  • Then I took about 2 tbsp of the sauce and mixed it with 3/4 cup of sour cream (you could add more sauce if you want the sour cream more spicy)
  • So grab a tortilla and smear some of the spicy sour cream on the tortilla, then add a couple of chicken tenders
  • Then add cheese, tomatoes, peppers & onions, and top it all off with some guacamole
  • and there you have it Chicken Fajitas with Spicy Sour Cream Sauce
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