Sizzling Authentic Chicken Fajitas with Fresh Citrus Flavors
Sizzling Authentic Chicken Fajitas with Fresh Citrus Flavors
A Master-Level Chicken Fajita Recipe with a Zesty & Fresh Glow
What makes these the best chicken fajitas? The secret to restaurant-quality fajitas is the high-heat cast iron sear and the "screaming hot" skillet technique combined with WesMarMi Verde. Unlike soggy, steamed vegetables, our method uses maximum heat to create charred, caramelized edges on the peppers and onions while locking in the chicken's juices. By folding our vinegar-free WesMarMi Verde into the skillet at the very end, you create a Zesty and Fresh glaze (1/10 Heat) that amplifies the natural lime and coriander for a clean, vibrant finish.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 345
Protein: 32g
Carbs: 12g
Fat: 18g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) Boneless skinless chicken breasts, sliced into strips
2 tbsp (30 ml) Neutral cooking oil (avocado or vegetable oil)
2 large (300 g) Bell peppers (capsicum), sliced into strips
1 large (150 g) Yellow onion, sliced into strips
1 tsp (5 g) Ground cumin
1 tsp (5 g) Smoked paprika
1/2 tsp (2.5 g) Chili powder
1/2 tsp (3 g) Sea salt
1/4 tsp (1.5 g) Black pepper
2 tbsp (30 ml) Freshly squeezed lime juice
1/4 cup (10 g) Fresh coriander (cilantro), chopped
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Fresh Lime Juice vs. Bottled
Using fresh lime juice is vital for this recipe because the natural acidity and aromatic oils found in the zest and juice of a fresh lime provide a sharp, clean brightness that bottled juice lacks. The citric acid helps tenderize the chicken strips during the quick cooking process, ensuring the meat remains juicy while cutting through the richness of the seared oils.
Heat It Up with Eleven Eleven Sauce. To take this dish to the next level, we recommend drizzling a bit of WesMarMi Verde Sauce over the finished chicken and peppers. This handcrafted small batch hot sauce features a zesty and bright profile that perfectly complements the lime and coriander in the dish. It is a fantastic vinegar free hot sauce for cooking that adds a layer of complexity without overpowering the natural flavors of the fresh vegetables.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
In a medium bowl, toss the chicken strips with the cumin, smoked paprika, chili powder, salt, pepper, and 1 tablespoon of oil until evenly coated.
Heat the remaining tablespoon of oil in a large black cast iron skillet over high heat until it begins to shimmer.
Pro-Tip: Ensure the skillet is screaming hot before adding the meat; this creates an immediate sear that locks in moisture and prevents the chicken from steaming in its own juices.
Add the chicken to the skillet in a single layer and cook for 5–6 minutes, turning once, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced peppers and onions. Sauté for 3–4 minutes over high heat until they have charred edges but are still crisp-tender.
Pro-Tip: Avoid over-crowding the pan during this stage; if the pan is too full, the vegetables will release water and boil rather than sear, losing that signature fajita crunch.
Return the chicken to the skillet and pour in the fresh lime juice. If using, fold the WesMarMi Verde sauce into the mixture now to coat everything in a bright, citrusy glaze.
Toss everything together for 1 minute to heat through, then garnish with fresh coriander (cilantro) and serve immediately with warm tortillas.
Tips & Variations:
Make it Smokier: To add a deeper campfire flavor to your chicken, try adding a half-teaspoon of chipotle powder to the spice rub. The heat of the chipotle mimics the flavor of a charcoal grill even when cooking on a standard stovetop. This works particularly well if you are using cast iron, as the pan retains the high heat necessary to toast the spices.
Regional Swap (Mediterranean): You can easily transform the flavor profile by swapping the cumin and chili powder for dried oregano and lemon juice instead of lime. Serve the seared chicken and peppers inside a warm pita with a dollop of tzatziki instead of tortillas. This variation highlights how a simple sear-and-sauté method can be adapted to various global cuisines.
Prevent Sogginess: The most common mistake in making fajitas is cooking the vegetables for too long at a low temperature. To keep them crisp, use the highest heat setting your stove allows and move the vegetables constantly with tongs. This ensures the exterior caramelizes while the interior remains firm and vibrant.
Meat Substitutions: While chicken breast is classic, you can use chicken thighs for a richer, more succulent result that is harder to overcook. If using thighs, increase the initial sear time by 2 minutes to ensure the extra fat renders out properly. This creates a deeply flavorful base for the vegetables to cook in.
Other Users Suggest:
Replacing: Flour tortillas with large butter lettuce leaves.
New Measurement: 8-10 large lettuce cups.
Why: Provides a refreshing, low-carb crunch that lightens up the meal while keeping the focus on the seasoned chicken.
Replacing: Slicing the chicken into strips.
New Measurement: Cutting the chicken into 1-inch cubes.
Why: Cubed chicken provides more surface area for the spice rub to adhere to, resulting in a more intense flavor in every bite.
Storage, Reheat & Freeze:
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: For best results, reheat in a hot skillet for 2–3 minutes to maintain the texture of the vegetables.
Freeze: You can freeze the cooked chicken and pepper mixture for up to 2 months; thaw in the fridge before reheating.
People Also Ask
How do I prevent my fajita vegetables from getting soggy? The most common mistake is cooking vegetables for too long at a low temperature. To keep them snap-crisp, ensure your skillet is shimmering hot before adding them. Use the highest heat setting your stove allows and move the vegetables constantly with tongs. This ensures the exterior caramelizes and chars while the interior remains firm and vibrant.
Why is fresh lime juice better than bottled for fajitas? Fresh lime juice is vital because the natural aromatic oils found in the zest and juice provide a sharp, clean brightness that bottled versions lack. The natural citric acid helps tenderize the chicken strips during the quick searing process, ensuring the meat remains succulent while cutting through the richness of the cooking oils.
What is the benefit of a vinegar-free hot sauce for Mexican dishes? Traditional vinegar-based sauces can overpower the delicate balance of earthy cumin and smoky paprika with a harsh, acidic sting. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice instead. This adds a "Zesty & Fresh" snap that enhances the authentic Mexican-style spices without the chemical aftertaste of preservatives.
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