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Chicken Fajitas
By · 3 servings
20m prep time
5m cook time
This wonderful Tex-Mex dish of grilled meat, onions and peppers in warm tortillas - designed to be individually assembled and enjoyed immediately. What if you could have them ready for dinner in half an hour? Welcome to my life!
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Ingredients
- 1 cup Freeze Dried Chicken Slices
- 1 Tablespoon Chicken Bouillon
- 1 cup water
- 1 medium onion sliced into strips OR 1 cup Freeze Dried onion slices
- 1/2 large red pepper sliced into strips OR ½ cup Freeze Dried Red Peppers
- 1/2 large green pepper sliced into strips OR ½ cup Freeze Dried Green Peppers
- 1-2 Tablespoons Fajita Seasoning (see below for my homemade combination)
- 1/4 cup lime juice
- 2 Tablespoons vegetable oil - your choice
- 6-10 small tortillas
- optional Freeze Dried Green Beans
- optional Freeze Dried Asparagus
- optional toppings shredded lettuce, salsa, sour cream, guacamole, chopped cilantro
Directions
- Cover chicken slices with chicken bouillon and water. Set aside for about 20 minutes.
- While chicken is refreshing, slice onion and peppers. If you’re using Freeze Dried vegetables, measure into bowls to have them ready. Once you start grilling, everything will be cooking fast; no time to start looking for anything. You’ll be finished within minutes (depending on if you’re using fresh or freeze dried) so make sure everything else is ready!
- Table set? Tortillas softened and on the table? Chicken is fully refreshed and tender? Okay. GO!
- Heat oil in skillet on medium HIGH.
- Add fresh onion and saute - stirring constantly till tender. If using freeze dried onion, cook only long enough to toast and become aromatic.
- Add chicken slices with remaining water. Stir constantly to prevent scorching.
- Add fajita seasoning beginning with 1 Tablespoon. Stir to coat evenly.
- Add peppers, and continue stirring to grill and coat with seasoning.
- Add lime juice, continue stirring.
- Taste a small piece of chicken for seasoning. If desired, add another tablespoon fajita seasoning and stir well to combine.
- Remove from heat and serve immediately.
- ENJOY!
- Serving suggestions:
- In nice soft tortillas with shredded lettuce, sour cream & guacamole or salsa & sour cream.
- Make it into a fajita bowl with quinoa or rice.
- Add more liquid to make IT saucy and serve over rice.
- *tip: homemade Fajita Seasoning - 1 + 1/2 T chili powder, 1 t cumin, 1 T smoked paprika, 1 T garlic powder, 1 T onion powder, 1 T sugar, 1 t salt, 1 t black pepper, 1/2 t cayenne. Mix all together and store in small glass jar.
- *hint: when I slice an onion, I soak the slices in cold water till I’m ready to use them. This removes the pungent harshness from the onion and I like it much better.
- *hint: I like to add more vegetables to almost everything I make. I will often add our FD Green Beans and FD Asparagus if I have them handy. They’re the shape I want for fajita filling and both refresh very quickly. They’re the perfect choice. If you add more vegetables, be prepared to add a little more water if necessary; maybe some more lime juice and maybe some more seasoning. Depends what you’re adding and how much.