Friday, March 1, 2013

Cilantro Lime Fajitas

I'll admit, when it comes to Mexican foods, I'm not usually that adventurous.  Growing up, our version of taco night was ground beef seasoned with the stuff out of the packets, stuffed into soft shells, topped with sour cream and store bought salsa.  The same was true when fajita night came around.  Until now. The other night I felt the need to spice up my life a little, and what better way than with some seriously scrumptious fajitas.
I guess when it comes to my recipes, I'm a little bit of a Doctor Frankenstein.  This one being no exception, I dug through all of my cook books, food magazines, and trusty recipe sites, pulling my favorite ingredients and techniques from each one until I came up with the beautiful masterpiece below!  This recipe is meant to be messed with.  In its current form, this recipe, which chock full of flavor, is not at all spicy, so feel free to add to the spices depending on your own personal liking.  Feel free to comment with any questions!  I hope you all enjoy!



- Approx. 1 Pound Chicken Tenders (or breasts)
- 6 Bell Peppers, Assorted Colors
- 3 Sweet Onions (Mayans)
- 1/2 Cup Cilantro
- 4 Garlic Cloves
- 4 Tablespoons Olive Oil
- 1/2 Cup Lime Juice (about 4 limes)
- 2 Tablespoons Honey
- 1-2 Teaspoons Chili Powder
- 1-2 Pinches Cayenne Pepper (More or less depending on how hot you want it)
- Salt and Pepper to taste

1. Chop all peppers and onions, as well as halve chicken if you chose breasts.  Place all veggies in one Ziploc bag and all chicken in separate bag.

2. Combine all of the rest of the ingredients in a food processor and blend until combined.  If you do not have a food processor just make sure that the cilantro as well as the garlic are very finely chopped and combine well.  Taste the marinade and adjust to your liking.

3. Separate the marinade in half, and dump half in with the chicken and the rest with the veggies. Place both in the refrigerator and let marinade for at least 20 minutes but you could let them go overnight.

4.  Pull out the veggies and in a grill pan over medium high heat, grill the veggies in small batches.  I like to do them in small batches for about 8-10 minutes or until the onions are a pretty golden brown color and the peppers have significantly softened.  Once one batch is done, I like to place them in an air tight container, with a lid on to allow them to continue to cook in their own steam.  Continue until all of the veggies are done.

5.  Next, pull out your tenders and in the same hot grill pan, grill chicken for about 8-9 minutes on each side or until you have pretty grill marks and the chicken is cooked through.

6. Once the chicken is done, slice into strips and serve in tortilla shells, topped with veggies, salsa, sour cream and cheese!

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