Pescatarian Spicy Chipotle Chicken Fajitas
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Learn more āIngredients
4 servings
For the marinade
- 1.5 lb boneless, skinless chicken breasts, sliced into Ā½-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 tbsp garlic-infused oil
- 2 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp fresh lime juice (about 1 lime)
For the vegetables
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 6 scallions, green tops only, cut into 2-inch pieces
- 1 tbsp garlic-infused oil
- Ā¼ tsp salt
For serving
- 8 small corn tortillas
- Ā½ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a medium bowl, whisk together the garlic-infused oil, chipotle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and lime juice until combined. Add the chicken strips and toss to coat evenly. Cover and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours).
- 2
Heat 1 tbsp garlic-infused oil in a large (12-inch) skillet or cast iron pan over high heat until shimmering. Add the bell pepper strips and scallion greens, season with 1/4 tsp salt, and cook, tossing occasionally, until the peppers are tender with charred edges, about 5ā6 minutes. Transfer the vegetables to a plate.
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