Vegan Gluten Free Poblano-Lime Chicken Fajitas
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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
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. - 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.
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