Pescatarian Chicken Fajitas
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, sliced into ½-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 2 limes)
For the vegetables
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 6 scallions, green tops only, cut into 2-inch pieces
For serving
- 8 small corn tortillas
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large bowl, combine 2 tablespoons of the garlic-infused oil with the cumin, smoked paprika, oregano, cayenne, salt, black pepper, and lime juice. Add the chicken strips and toss until evenly coated. Let the chicken marinate at room temperature for 30 minutes.
- 2
Heat the remaining 1 tablespoon garlic-infused oil in a large (12-inch) skillet or cast iron pan over high heat until the oil shimmers and just begins to smoke. Add the bell pepper strips in a single layer and cook, undisturbed, for 2 minutes, then toss and continue cooking until the peppers are tender with charred edges, about 2 minutes more. Add the scallion greens and toss for 30 seconds until just wilted. Transfer the vegetables to a plate.
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