Sizzlin’ good times.
Growing up, fajitas were a gem of the restaurant visit- the excitement of a waiter delivering a sizzling plate of meat and veggies along with a container of almost too -warm flour tortillas. The assembling was almost as important as the eating. It was a treat and an adventure.
So when I tried this oven fajita recipe I wasn’t expecting it to replicate that restaurant experience so fully. The ingredients are basic- at least in my home- but there is something reverent about this dish.
So when the summer heat wanes enough to turn on the oven for the first time in a week: it’s fajita time.
The cilantro and chopped avocado can hide in the fridge until dinner time because the sun and oven conspire to make your house boiling hot before the day is done.
But the crackle of the onion caramelizing. The chicken strips smeared in seasonings. The last minute hint of fresh lime, avocado and cilantro to add a brightness to the party in the tortilla.
now that is a restorative weeknight meal.
- 1 Tablespoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili flakes
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ Tablespoon cornstarch
- 1 large onion, quartered, peeled and sliced
- 2 bell peppers any color, sliced
- 1 pound chicken breast, sliced
- 2 Tablespoons vegetable oil
- 1 lime
- taco sized flour tortillas, warmed
- cilantro, avocado and greek yogurt for garnish
- preheat oven to 400 degrees
- in a small bowl: combine chili/onion/garlic powders with cumin, chili flakes, sugar, salt, and corn starch. set aside
- add sliced onion, peppers and chicken to a 9x13 baking dish
- sprinkle seasoning mix over the meat and veggies then drizzle with oil
- massage seasoning evenly into the meat and veggies using your hands.
- bake for 40 minutes. toss at half time
- serve with flour tortillas, lime wedges, dollop of greek yogurt, cilantro, and avocado