This Saturday is Cinco de Mayo. Even though I never celebrate the holiday, it always seems that I end up making fajitas or we are going out for Mexican. My husband LOVES Mexican food. Me, not so much. To compromise I found a recipe for fajitas and made it to where we both liked it. My husband was happy that we get fajitas and I was happy that it wasn’t going to make me sick. Before we got pregnant, our Monday nights were Fajita nights. (I’m sure it will resume once I can manage the taste again.) I didn’t mind Fajita Nights. I like my fajitas better than any that I had tried at a restaurant. Let me clarify, I’ve never been to Mexico and I’ve never had authentic Mexican food. I’m not saying Mexican food is bad, I never grew up eating it and didn’t eat it until I started dating my husband, who loves it (did I mention that?).

First you marinate your chicken for at least an hour. When your ready to start cooking cut up the peppers and onion.

Next, I fold my tortillas in aluminum foil, just like below. We don’t have a tortilla warm, but this works.

Place 2 – 3 tortillas on foil, fold foil half over tortillas, and then take bottom half of foil and tortillas and carefully hold over once again. Fold top piece of foil over and fold in sides to secure. Turn oven on broil and heat for 8 – 10 minutes or until warm.

Heat up oil in two skillets, one for the peppers/onions and one for the chicken (I recommend cast iron for the peppers/onions if you have one). You can grill the chicken as well. Pat the chicken dry before cooking and discard the marinate. Saute or grill chicken for 8 – 10 minutes or until it reaches an internal temperature of 165.  Add peppers to cast iron skillet before adding onion. They take longer to become tender than the onion. Cook the peppers for about 5 minutes and then add in the onion.

Cook until tender, another 10 – 15 minutes, tossing occasionally. When the chicken is finished, let it rest on a plate for 5 minutes. Slice and add to the skillet with pepper and onions.

Serve and Enjoy!

We like to serve our fajitas with salsa, shredded cheese, guacamole and chips. Add some guacamole to your fajita for an extra flavor.

If you want more Cinco de Mayo recipes, here area few that I have bookmarked.

Chile con Queso – Brown Eyed Baker

Guacamole – Aromatic Delights

Chicken Fajita Nachos – Cake, Batter, and Bowl

Chicken Tortilla Soup – Aromatic Delights

Avocado Mac & Cheese – Two Peas and Their Pod

Chicken Fajitas Enchiladas – Brown Eyed Baker

Mexican Churros – Completely Delicious

Key Lime Tart – Two Peas and Their Pod

Happy Cinco de Mayo!

Chicken Fajitas

Serves 2


Chicken Marinade:

½ cup orange juice

¼ cup lime juice

2 tbsp crushed red pepper flakes

¾ tsp ground cumin

½ tsp salt

½ tsp pepper

2 chicken breast


1 tbsp canola or vegetable oil

1 onion sliced

1 green bell pepper seeded and sliced

1 small red bell pepper seeded and sliced

Serve with:

Flour or Wheat tortillas



Shredded cheese


In a small mixing bowl combine the first 6 ingredients and whisk together. Pour in sealed bag along with chicken and marinate chicken in the fridge for 1 hour.

Preheat grill/grill pan and remove chicken from marinade. Discard juices from marinade and pat chicken dry. Grill chicken for 4 to 5 minutes per side, until lightly charred and cooked all the way through (internal temperate 165). Rest for 5 minutes before slicing.

While chicken cooks, heat canola oil in a large cast-iron skillet over mid-high heat. Add peppers in first and cook for 4 – 5 minutes, then add onions and cook until caramelized, about 10 – 15 minutes.

Slice chicken into thin slices and add to skillet.

Serve with warm tortillas, guacamole, salsa, and cheese.



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