One of my very favorite meals growing up was chicken tortillas. They were easy enough to make that I could help my mother with peeling the onion or coring the peppers. We used a fajita kit- it came with the seasoning packet and the soft tortillas. I no longer use the kit, and not because I am a foodie snob; it’s just less expensive to mix up the spices at home then shell out extra cash for a pre-blended packet.
This recipe is my attempt to be a dupe of my beloved fajita kit. I still buy the on-brand soft tortillas when I make this, for maximum nostalgia. My only twist on the classic is the addition of lime juice for a much needed hit of acidity, and slices of avocado, because I add avocado to almost anything if I can. Enjoy!
3 large chicken thighs
1 medium sweet onion
The juice of one lime
3 bell peppers (I like red, orange and yellow)
3 tablespoons olive oil, divided
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon cumin
cayenne to taste
1 teaspoon salt
Avocado and soft flour tortillas, for serving
Cut onions into slivers from pole to pole. Core and slice the peppers into strips.
In a small bowl, whisk together the spices, salt, 1 tablespoon olive oil and 1/2 the lime juice. Cut the chicken into 1/2 inch wide strips and toss in the spice mixture.
In a large skillet over medium high heat, preheat 1 tablespoon of olive oil. Cook the chicken in 2 batches, about 3 minutes a side.
Set the chicken aside. Add the final tablespoon of oil to the pan. Add the onions and cook for 3 to 4 minutes, until softened. Add the peppers and cook another 3 minutes, until they are beginning to soften. Add the chicken back in and stir to combine; heat everything through.
Squeeze the remaining lime juice on top. Serve with avocado slice on warmed soft flour tortillas.