Texan-Style Chicken Fajitas and Guacamole

texan-style chicken fajitasThese 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.

Chicken Fajitas Texan Style

  • marinade
  • 1/4 cup lime juice
  • 1/4 cup oil
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 6 cloves of garlic, roughly chopped
  • 1 teaspoon ground cumin
  • 4 dried chiles de arbol, stems removed OR 1 fresh jalapeno or other dried chiles
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • fajitas
  • 2 pounds boneless skinless chicken thighs or breasts
  • 2 Tablespoons oil
  • 2 bell peppers sliced into thin strips
  • 1 onion, sliced about the same width as the peppers
  • more garlic if you'd like
  • salt to taste
  • tortillas
  • guacamole
  • shredded cheese
  • sour cream
  • salsa

Mix the marinade ingredients together in a blender or food processor until they are smooth. Put the chicken in a zip-lock bag or dish and pour the marinade over. Put in the refrigerator and marinate 1-2 hours.

Pull the chicken out of the refrigerator when you're ready to start slicing up the peppers and chopping the extra garlic, if you're using it.

Heat 1 Tablespoon of the oil in a skillet and cook the chicken until done, about 5 minutes per side, covered.

Remove the chicken to a plate and over with foil and let rest while you cook the peppers.

Heat another tablespoon of oil in the same skillet and cook the peppers, onions and garlic until soft, about 10 minutes, stirring periodically. Salt to taste.

Wipe the skillet out and use it to heat up your flour tortillas.

Slice the chicken and serve with the peppers and onions with the condiments at the table, letting everyone build their own fajitas.

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!




Homesick Texan's Guacamole

  • 1 perfectly ripe avocado
  • 1 jalapeno, seeded and diced
  • 2 Tablespoons chopped cilantro
  • 1 clove garlic, minced
  • pinch of ground cumin
  • 1 teaspoon lime juice
  • salt to taste

Put the avocado flesh in a bowl and smash it up with a fork. Stir in the other ingredients and add salt to taste.

chicken fajitas

chicken fajitas






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