Sunday, October 18, 2015

Chicken Faijtas

All my life I've pronounced Fajitas as Fajeetas. When I finally found out that it's not Fajeeta but it's pronounced as 'fəˈhiːtəz' or faheetas for your understanding I quickly regretted my decision for choosing matriculation over o'levels.

However I've been to a couple of Mexican restaurants in the States but all of them were a huge disappointment because the food is almost bland and has no flavor. The Mexican's explanation to that is "THESE PLACES DON'T SERVE AUTHENTIC MEXICANO. THIS IS TEX-MEX WHICH IS NO WHERE NEAR AUTHENTIC MEXICAN FOOD." So what to do when you can't find a good taco or Fajita? Make it yourself.

So let me write down the ingredients for you and you can thank me later or make dua for me when I die because life is fucking unpredictable these days.


750 grams of boneless chicken cut into strips

Salt 1.5 teaspoons

Red chili powder 1/2 teaspoon

Paprika powder 1/2 teaspoon

Crushed red chili flakes 1/2 teaspoon

Cumin powder 1 teaspoon

Garlic powder 1.5 teaspoons

4 tablespoon lemon juice

1 tablespoon dried oregano/parsley

1 medium red bell pepper julienned

1 medium green bell pepper julienned

4 green onions, thinly sliced

6 tortilla breads 8 inches

2 table spoon olive oil

canola oil for fyring

For toppings/fillings:

Sour cream

Salsa sauce

Shredded cheddar cheese

Sweet corn

First of all you need to marinate your chicken in 2 tablespoon olive oil, salt, paprika, red chili powder, red chili flakes, dried oregano/parsley, cumin powder and lemon juice.

Mix the chicken well with the marinade. Put it in a cover-able container. Refrigerate it for 1-4 hours.

Fry the onions, bell peppers and the green onions for 2 minutes on high heat or to your desired crisp or crunch. Sprinkle some salt and black pepper just for a mild seasoning while frying.

Take them out of the non stick pan and place them separately.

It depends on you how long you want to marinate the chicken. I kept it for more than for hours actually and now I'm about to fry it for 5-6 minutes on high heat. There will be liquid marinade in the container as well. Add that too while frying the chicken in 4 tablespoons of canola oil.

Now add the vegetable mix in the chicken and heat it thoroughly.

Chicken Fajita filling is prepared now.

Now you need to heat up your tortillas a little bit and prepare to fill them up with desired toppings. Guacamole is always a good option but since I could not find any avacado anywhere I could not make some. So, I made some sour cream, bought some shredded cheddar cheese and hot salsa sauce with some sweet corn.

Put the fillings in the center of the tortilla and the sauces on both sides. Just like in the picture below.

Ladies and gentlemen say AAAA for Chicken Fajitas.


  1. Ooh thank you for making this. You're right, American Mexican sucks. The only good Mexican is in Mexico (duh!) where I traveled last December. Can't wait to make them.

    1. I hope you really like them. Please give me your feedback about it.

  2. can't hold myself to eat it.. good job (Y)

    1. thank you so much for always supporting Kanwal.

  3. I made these today! Came out SO good.

    1. Hey! I'm glad you liked them. I'll make them again sometime soon. Kudos

  4. Definitely trying this tonight!

    1. do let me know how it works out for you Kissa


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