Grilled Chicken Fajitas with Tajin Seasoning
With its mild heat and kick of lime, Tajin is the perfect seasoning to add to fajitas. Juicy, tender and flavorful Grilled Chicken Fajitas with Tajin Seasoning with grilled peppers and onions are a fun, festive meal that's sure to put a smile on everyone's face!
Servings: 6
Equipment
Ingredients
Marinade
- 1/2 cup canola oil
- 1/2 cup orange juice from 1-2 large Navel oranges
- 1 tablespoon orange zest
- 2 tablespoons lime juice
- 4 cloves garlic minced
- 1 tablespoon Tajin Clasico seasoning
- 1 tablespoons ground cumin
- 2 teaspoons chili powder
- Hot sauce optional, to taste
- Salt to taste
Chicken and Vegetables
- 3 large boneless skinless chicken breasts (approximately 2 pounds)
- 1 large red bell pepper seeded and cut into thick strips
- 1 large orange bell pepper seeded and cut into thick strips
- 1 large yellow bell pepper seeded and cut into thick strips
- 1 large red onion sliced vertically into 1/4-moon size
- 3 large jalapeno peppers halved
- Salt and freshly ground black pepper
- 2 tablespoons canola oil
To Finish Fajitas
- Fajita-size tortillas
- Sour cream
- Salsa
- Shredded Mexican cheese
- Avocado slices
- Cilantro
- Lime wedges
Instructions
Marinade
- Combine first 8 ingredients in a bowl or zipper-top bag. Season to taste with salt. Remove 2 tablespoons of the marinade for the vegetables and set aside.
Chicken and Vegetables
- Cut the chicken breasts in half horizontally to form 6 thinner pieces (cutlets). Place in the marinade and refrigerate up to 4 hours.
- Preheat a grill to medium-high.
- Combine the vegetables in a grill pan and toss with the reserved 2 tablespoons marinade.
- Place the vegetables on the grill and cook with the cover closed for approximately 10 minutes, stirring after 5 minutes.
- Remove the chicken from the marinade and discard marinade. Grill the chicken for 3-4 minutes per side or until cooked through to 165 degrees.
- Let the chicken rest then slice each pieces diagonally into thin strips.
- Serve with grilled vegetables in tortillas with all the desired fixings.
Notes
SUBSTITUTIONS:
- Use chicken thighs in place of chicken breasts.
- This marinade also works well with beef.
- Cutting thick chicken breasts into two pieces horizontally allows for faster, more even cooking. To easily cut thick chicken breasts in half horizontally, place the breast on a cutting board then secure it with your non-knife hand. Using a sharp boning knife, carefully slice it horizontally into two even pieces.
- Combine the marinade ingredients in a freezer zipper-top bag and place the prepped chicken in the marinade. Remove as much air as possible from the zipper-top bag and freeze.
- Thaw in the refrigerator overnight, then grill as directed.
Nutrition
Serving: 1 | Calories: 325kcal | Carbohydrates: 12g | Protein: 14g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1245mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2125IU | Vitamin C: 151mg | Calcium: 36mg | Iron: 2mg