Being obsessed with Mexican, Tex-Mex, and Southwestern food, I prepare a dinner that has some element of those cuisines probably at least three times a week. I just love experimenting with fresh veggies, different kinds of peppers, herbs, spices, juices, even a dash of tequila or beer, etc. When it all comes together, it's a colorful, flavorful fiesta any night of the week, any month of the year.
The go-to dinner that I just can't seem to get enough of: fajitas. Chicken fajitas, in particular, are so easy and healthy that some variation of the basic recipe is almost always in my weekly rotation. Now, this recipe from Bon Appetit for Cilantro-Lime Chicken Fajitas With Grilled Onions may need to work its way in, because it just sounds out of this world!
Here are all the details for your dinner tonight ...
Cilantro-Lime Chicken Fajitas With Grilled Onions from Bon Appetit
- 1 1/4 cups coarsely chopped fresh cilantro
- 3/4 cup olive oil
- 5 tablespoons fresh lime juice
- 2 1/2 teaspoons ground cumin
- 1 1/4 teaspoons ancho chile powder
- 6 skinless boneless chicken breast halves
- 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
- 3 large yellow bell peppers, cut into 3/4-inch-wide strips
- 2 red onions, sliced into 1/2-inch rounds
- 12 (8-inch) flour tortillas
Optional toppings: Purchased or homemade salsa, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles
Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
Place chicken in 13 x 9 x 2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.