Pescatarian Gluten Free Sizzling Chicken Fajitas
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.8(8)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil, divided
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the fajitas
- 1 ½ 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. - 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
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
For serving
- 8 gluten free tortillas (6-inch), warmed
- ½ cup sour cream (optional)
- 1 avocado, sliced or mashed (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together 3 tbsp of the olive oil, the lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined.
- 2
Add the chicken strips to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
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