Grammy's Kitchen · Fajitas · Chicken Fajitas
One of 111 fajitas recipes we measured
220 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 3% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 20% | 22% |
| vegetables and beans | 30% | 42% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 1 1/2 to 1 3/4 lbs chicken tenderloins or boneless, (skinless chicken breasts) |
| 54 g | 1/4 cup vegetable oil |
| 9 g | 3 cloves garlic, (minced) |
| 1 tablespoon lime zest, (from 2 limes) | |
| 2 g | 1 teaspoon cumin |
| 1 g | 3/4 teaspoon oregano |
| 2 g | 3/4 teaspoon ancho chile powder |
| 1 g | 1/2 teaspoon smoked paprika |
| 6 g | 1 teaspoon salt |
| 8 to 12 small soft flour tortillas | |
| 27 g | 2 tablespoons vegetable oil |
| 150 g | 1 large red onion, (sliced 1/4-in (6-mm) thick) |
| 240 g | 2 bell peppers (sliced 1/4-in (6-mm) thick) |
| 2 g | 1/4 teaspoon salt |
| 2 g | 1/2 teaspoon sugar |
| Sour cream | |
| Guacamole, (store bought or homemade) | |
| Salsa, (store bought or homemade) | |
| Shredded cheese | |
| Chopped cilantro |
Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh. My. Word! I made these on my Blackstone and they were a.m.a.z.i.n.g! I sliced the chicken breasts into strips and marinated them for about 30 hours. I placed them on the hot griddle and cooked my peppers and onions alongside (I poured the remaining mari” — a cook, 5.0★
“Great marinade! A keeper for sure. Haven't made chicken fajitas in years and wasn't super happy with my old marinade; this was perfect. I did add about a tablespoon of fresh lime juice (did not have enough zest) but it turned out fine. Used chicken tenderloi” — a cook, 5.0★