Chicken Fajitas

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One thing I have a real love and taste for is anything to do with Tex Mex or Mexican flavors.   They are not something which I really grew up with, but something I discovered as an adult. 

The most Tex Mex my mother ever got was when she discovered a recipe for Chili on the back of a tin of Tomato soup!  Suffice it to say, it was not the same thing at all, but my father loved it and it replaced our regular Saturday night wieners and beans! 

My second husband and I used to love to go to a Mexican restaurant chain in London, Ontario many moons ago. I usually ordered either the Chicken Chimichangas or the Chicken Fajitas.   

We also used to frequent a really authentic smaller Mexican restaurant in Fredericton NB, who made fabulous Fajitas!  I think it is safe to say that I love Fajitas, be they chicken or be they beef!  There is something about that spicy meat, peppers, and onions that makes my tastebuds sing!

 

 A Fajita in Tex Mex cuisine is any type of  meat, cut into strips and spiced, fried together with peppers and onions and served in a warm flour or corn tortilla. 

The restaurant in Fredericton used to bring them hot to the table in a sizzling cast iron skillet. You needed to be careful not to burn yourself.  They were incredibly delicious. 

 

This recipe I am sharing today was inspired by one I found in the cookbook, Hope’s Table by Hope Helmuth.  I did not make the full recipe.

I also did not follow her recipe exactly and switched things out a bit according to the ingredients I had in my house.  What follows is my inspired version of her recipe.  It is delicious. 

 

Everything is pretty simple really.

• 3 boneless, skinless chicken thighs
• 1/2 TBS green tabasco sauce (this is found next to the red Tabasco in the grocery store)
• 1 TBS light olive oil
• 1 clove garlic, peeled and crushed (alternately you can use the equivalent in garlic powder, not salt)
• the juice of 1/2 lime
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/2 tsp each salt and black pepper

 

 

• 1 cup hot cooked rice (I like basmati)
• 1/2 TBS green tabasco sauce
• chopped fresh tomato
• chopped fresh avocado
• sour cream or ranch dressing (optional)
• 4 soft flour tortillas (I only had six inch, but 10 inch would be better)

 

Hope used fresh green jalapenos in her marinade. I did not have any, but I thought that the green tabasco sauce would be a great substitute. You get some of the heat of the jalapeno and the flavor of course. 

She also made a special black bean rice to serve with hers. I did not have any black beans, so I just used a regular basmati rice that I stirred more of the tabasco sauce into to give it a bit of a spiciness. It was very nice.

 

I cut the quantities of everything down to feed just two people.  I also added some cheese to melt over top at the end.  Yummy. Yummy. 

She served hers with guacamole and ranch dressing. I did not have guacamole, but I did have frozen chunk avocado. I felt this would work beautifully and it did.

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