mexicanutama· 4 servings

Fajitas Ayam

Name: Fajitas Ayam
Cuisine: mexican
Ingredients: 500 g boneless skinless chicken breast, sliced into 1 cm strips; 2 large bell peppers (1 red, 1 green), sliced into strips; 1 large white onion, sliced into strips; 3 tbsp vegetable oil, divided; 2 tbsp lime juice (fresh); 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder (ancho or Mexican blend); 1/2 tsp smoked paprika; 1/2 tsp dried oregano (Mexican preferred); 1/2 tsp black pepper; 1 tsp salt; 8 small flour tortillas (15 cm); Optional: guacamole, pico de gallo, sour cream, shredded cheese for serving

MBG-eligible

Chicken Fajitas

Fajitas Ayam — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

500 g boneless skinless chicken breast, sliced into 1 cm strips
2 large bell peppers (1 red, 1 green), sliced into strips
1 large white onion, sliced into strips
3 tbsp vegetable oil, divided
2 tbsp lime juice (fresh)
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder (ancho or Mexican blend)
1/2 tsp smoked paprika
1/2 tsp dried oregano (Mexican preferred)
1/2 tsp black pepper
1 tsp salt
8 small flour tortillas (15 cm)
Optional: guacamole, pico de gallo, sour cream, shredded cheese for serving

Instructions

1Whisk lime juice, 2 tbsp oil, garlic, cumin, chili powder, smoked paprika, oregano, black pepper, and salt in a bowl; add chicken strips and toss to coat. Marinate 20 minutes at room temperature.
2Heat a large cast-iron skillet or comal over high heat until smoking. Add 1 tbsp oil, then onions and peppers in a single layer. Cook undisturbed 1 minute, then stir-fry 3-4 minutes until charred and crisp-tender. Transfer to a plate.
3Return skillet to high heat. Add marinated chicken in a single layer (work in batches if needed). Cook undisturbed 1 minute, then stir-fly 3-4 minutes until browned and cooked through.
4Return vegetables to skillet with chicken. Toss together 30 seconds to combine flavors and reheat vegetables.
5Warm tortillas directly over low gas flame or in a dry skillet 15 seconds per side until pliable and lightly charred. Keep wrapped in a clean kitchen towel.
6Serve immediately: place chicken-pepper mixture on warm tortillas, top with desired accompaniments.

Source: llm-generated