I have tried many recipes from Deborah over at The Humble Housewife and I have never been disappointed. These fajitas were no exception. Below is my version of this wonderfully versatile recipe, which will definitely be joining our regular week night rotation.
Things I love about this dish:
1) You can use just about any type of chicken or meat, including inexpensive cuts of meat (since the acid from the limes and the long marinating time will tenderize the meat)
2) Most of the work can be done up to a day ahead
3) Fresh lime + cilantro = INCREDIBLE flavor
Toppings can be as basic or as elaborate as you want. Tonight, I simply added grated cheese, sour cream and avocado slices. It was more than enough to round out the meal. For a bigger dinner, I would add some sauteed peppers and onions and replace the avocado with guacamole.
2 pounds boneless chicken or meat
1 large bunch fresh cilantro, chopped
2 cloves garlic, diced
2 tablespoons sugar
1 tablespoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili flakes
1/2 teaspoon ground pepper
1 1/2 teaspoons kosher salt
pinch of ground cloves
pinch of cinnamon
1/4 cup canola oil
guacamole or avocado slices
sauteed peppers and onions
Zest one of the limes and then juice all four. Whisk the lime juice and zest with the oil, garlic, sugar, spices and cilantro. Chop the meat into bit size strips and marinate for at least 6 hours or as long as over night.
Stir fry the meat and all of the marinade in a large skillet over high heat until the meat is cooked though and the marinade is reduced, about 20 minutes.
Serve warm with wraps and desired toppings.
5 hours ago