Growing up in Texas, I've had my share of fajitas and I've had them prepped every way imaginable. From heavily seasoned to just dashed with salt, pepper, and lime, every version is delicious. My favorite way to cook fajitas is a recipe a friend's mom taught me when I was a teenager. It was her great grandmother's secret to put a touch of brown sugar in the spices to brighten up the flavors. Surprisingly, it doesn't add sweetness, but boosts the flavor and at the same time rounds out the spices for an unforgettable meal. Deliciously flavorful, these chicken fajitas tacos are easy to prep and in under 30 minutes you have a perfect meal for a weeknight dinner!
makes 12 tacos, serves 6
With a knife, slice the chicken breasts into 1 inch cubes. Set aside until needed.
Peel the onion, slice in half, and then slice into 1/2 inch rings. Slice the peppers into strips, discarding the core. Peel and mince the garlic cloves. Set all of this onto a plate and set aside until needed.
In a bowl, mix to combine chili powder, brown sugar, cumin, oregano, salt, and pepper. Set aside until needed.
In a large cast iron skillet or regular skillet, heat the oil on medium-high heat. Place the cubed chicken in the oil and cook until lightly browned, about 3 minutes. Add the spice mixture and stir until chicken is coated. Add onion, peppers, and garlic to the chicken and cook for an additional 7 to 8 minutes, stirring occasionally, until the onions and peppers are soft and the chicken is no longer pink and cooked through.
While the fajitas are cooking, warm the tortillas on a comal or griddle until soft.
To serve, place a few spoonfuls of fajitas onto a tortilla and serve with a squeeze of lime.