Fajitas are delicious for many reasons, but one of my favorites is that they sneak in a serving of healthy vegetables. Three large capsicums (bell peppers to you and yours) and one large onion is my go-to for four servings. That way, I can pile on a ton of vegetables into the hot tortillas and then sprinkle on a reasonable amount of chicken. With just a little avocado and sour cream, you can transform an overcrowded tortilla into a mouthwatering fajita.
Thanks to a fantastic Fajita marinade, these chicken fajitas are bursting with flavor. Stuff warm tortillas with these ingredients and some charred capsicum and onion for a delicious Mexican Fajita fiesta for supper this evening!
Whenever I see rainbow-colored capsicum on sale at the stores, I immediately think of fajitas. I know, I know, full points for (un)originality.
To be honest, the less well-known Spanish Romesco Sauce is the first thing that comes to mind whenever I see a jar of red capsicums for sale. I have an unhealthy obsession with this chargrilled capsicum-almond sauce, which I use as a marinade, dip, or condiment. When multi-colored capsicums are on sale, why should you punish me for going with the obvious?
Fajita Chicken warrants an exceptional marinade!
The clandestine component in this marinade is orange juice. Once cooked, it does not possess an orange flavor. When combined with other savory components (lime, garlic, cumin, olive oil) and subsequently cooked, the result is a very flavored chicken that is savory, aromatic, and harmoniously balanced with a touch of sweetness. A diverse array of marinades, such as Cuban Mojo, Mexican Pork Carnitas, Korean, and Hawaiian, incorporate fruit juice. It imparts nuanced flavor and sugar brine, akin to salt, enabling proteins to maintain juiciness during cooking. Are you aware of that? Here is your culinary trivia for the day!
