These chicken fajitas are so good I had to make them again just a week after I made them the first time! You can use boneless skinless chicken thighs or breasts. They’re best if you give them an hour or so to marinate a bit in the lime juice. The original recipe calls for using 4 dried chiles de arbos in the marinade but I don’t have any. The first time I threw in a different kind of dried pepper, one I grew. The second time I thew in a few slices of jarred jalapeno slices. The recipe comes from The Homesick Texan’s Family Table. We had the leftovers for several lunches and they were quite a treat.
The first time I made these I only had a red pepper. The second time I used both red and green peppers. They’re delicious both ways so use whatever you’ve got around! If you like a smoky paprika style fajitas, try these Jamie Oliver fajitas as well.
I usually mix up guacamole with just lime juice, avocados, minced garlic and salt. Sometimes I add some diced onion. Lisa Fain (Homesick Texan) adds some chopped cilantro, a diced jalapeno and a pinch of ground cumin. Fantastic!