Who doesn’t like something that’s quick and easy to make? I don’t mind using store bought mixes but usually it’s better if you can make your own. Why? Because you KNOW what’s in it and no preservatives. So I research a variety of different fajita spice recipes and came up with my own blend. Fell free to modify as you like, some people like a little more of one spice or a little less of another. This stores really well, so you can have it on hand. It’ll last at least 6 month, maybe longer. Enjoy!
- 1 chicken breast (or steak) slices in thin strips
- 1 medium yellow or sweet onion
- 1 bell pepper (red, green or yellow)
- 4 Tbsp vegetable oil, divided 2 and 2
- 2 Tbsp fajita spice mix (see below)
- 1/4 cup water
Heat a wok, or other large pan, heat 2 Tbsp of oil on high heat until it starts to smoke. Brown the chicken strips and remove once brown on all sized.
Turn the heat down to medium-high and add the remaining 2 Tbsp oil and saute the onion and pepper for about 3 minutes. Add the chicken back in, fajita spice mix and water. Continue to cook for about 3 minutes or until the sauce has thickened. Serve on warm tortillas.
Fajita spice mix
- 2 Tbsp chili powder (I like Mexican chili)
- 2 Tsp ground cumin
- 2 Tsp garlic powder
- 1 Tbsp paprika
- 1 Tsp kosher salt
- 1/2 Tsp ground black pepper
- 1 Tbsp onion powder
- 2 Tbsp corn starch
- 1/2 Tsp oregano
- 1 Tsp Chipotle powder
- 1/2 Tsp ground coriander
Combine everything. I use a jar, it’s easier to mix the spices up and you can store the mix in it.
Pico De Gallo
- 2 medium tomatoes, diced
- 2 cloves of garlic, finely diced
- 1 lime, juiced
- 2 jalapeno, finely diced
- 5 green onions, finely chopped
- 1/2 bunch of cilantro, between 1/4 and 1/3 a cup or to taste
- 1 Tsp sea salt
- 1/2 tsp ground black pepper
Combine all the ingredients in a medium bowl. The longer you let it set in the refrigerator the better the flavor.