Alpha Gal Friendly Gluten Free Poblano-Lime Chicken Fajitas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade
- ¼ cup fresh lime juice (from about 2 limes)
- 3 tbsp olive oil, divided
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the fajitas
- 1 ½ lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
- 2 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
- 1 red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
- 1 yellow bell pepper, stemmed, seeded, and sliced into ¼-inch strips
- 1 medium yellow onion, halved and sliced into ¼-inch half-rings
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Can be omittedsour cream
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the lime juice, 2 tablespoons of the olive oil, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Add the chicken strips, seal or cover, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
Remove the chicken from the marinade and discard the used marinade. Pat the chicken strips lightly with paper towels to remove excess liquid.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!