There are some days when nothing but Mexican food will do. Yesterday was one of those days. So we grilled up our favorite Mexican fajitas and “dined” (as my sweet stepdaddy would say) on the patio, fiesta style! We could even hear the strumming of a mariachi band. Gotta love the Tropicales cable music channel.
These fajitas are crazy yummy, and super quick and easy. Let the chicken marinate for 30 minutes while you whip up some guacamole, peppers & onions, and easy fiesta beans & rice. Then chow down on the guac and chips while the chicken grills. Just don’t eat all the guac. We need to save some for the main course.
I adore these fajitas with corn tortillas, but you can use whatever tortilla you love. Michael likes them with La Tortilla Factory mini wraps. My kids prefer the bigger, low-carb/high fiber tortillas because they are easier to shape into a burrito, and they stick together. Besides the chicken, fill ‘em with all sorts of goodies…last night we had guac (of course), peppers & onions, chopped cilantro, and lime. Jake and Jane stuffed theirs with fiesta rice & beans. You could add tomatoes, cheese, salsa, or whatever tickles your fancy.
As Jane would say, “cha-cha-cha-cha-cha, CHA!” Shake that booty!
Honey Lime Chicken Fajitas
Serves 4 to 6
- Prep time: 30 minutes
- Grill time: 10 minutes
- 1/4 cup lime juice
- 1/4 cup honey
- 1/2 tsp. garlic powder
- 1 tsp. cumin
- 1/4 tsp. red pepper flakes (or a couple dashes of cayenne or ground red pepper)
- 2 Tbsp. olive oil
- Approx. 1 lb boneless, skinless chicken breasts
- Approx. 12 corn tortillas (or a package of your favorite tortillas)
- Chopped fresh cilantro
- Combine all ingredients in a large zip-lock bag and shake well.
- Marinate in fridge for 30 minutes (but don’t leave too much longer) and meanwhile prep your fillers
- Heat grill to high and slightly sear chicken, for about 1 minute per side
- Reduce heat to medium and grill for about 4 minutes per side (a little longer for larger breasts)
- Cover with foil and rest for at least 5 minutes to soak up juices
- Slice and serve on tortillas with chopped cilantro and your favorite fillers!
Our Favorite Fillers! (prep while the chicken marinates):
(originally printed with chili lemon tilapia, but slightly tweaked since then)
Sautéed Peppers & Onions
Slice 2 medium onions and cut onion slices in half. Slice 1 green pepper into strips. Heat 1 Tbsp olive oil in large skillet over medium high heat, and cook onions and peppers for about 5 minutes, stirring occasionally. Season with salt, pepper, and garlic powder.
Fiesta Rice & Beans
- 2 cups chicken broth
- 1 cup uncooked rice
- 1 can pinto beans (or black beans)
- 1/2 cup salsa (or a can of Rotel if you like it spicy!)
- Heat chicken broth to boiling, add rice, reduce heat to low, and simmer 10 minutes or until just tender
- Add pinto beans (or black beans) and salsa (or Rotel)
- Stir and cook another couple minutes over low heat until beans are heated through