Chicken Fajita Tacos
with Chipotle Aioli
a dinner recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
A delicious and easy recipe for chicken fajita tacos with sautéed peppers and onions and topped with chipotle aioli and shredded cheese.
TIME (ACTIVE) | 1 H
TOTAL | 1 H
6 SERVINGS
| 2 tacos
PRINT RECIPE
SPECIAL EQUIPMENT:
LARGE CAST IRON PAN
FOOD PROCESSOR
- Combine all of your seasonings in a small bowl. Slice your chicken in half, butterfly style, and drizzle with olive oil. Season the chicken thoroughly with the seasoning blend. Use about half.
- Leave the chipotle peppers in a bowl of room-temperature water for about 20 minutes. Transfer it to a food processor with lime, garlic clove, mayo, and sour cream. Process until smooth.
- Heat a large cast iron to medium-high heat. Drizzle 1 tbsp of olive oil. Fry the chicken on both sides for about 6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a cutting board to rest.
- Add the peppers and onions to the pan. Add extra olive oil if needed. Saute for about 5 minutes, until the peppers are slightly charred. Then season with 2 tbsp of your seasoning blend. Add a 1/4 cup of water and cover for 5 more minutes. Remove the cover and stir. The peppers should be slightly softened.
- Slice your chicken and add it back to the pan to combine. Remove from the heat.
- Serve the fajita mix on a tortilla with cheese and chipotle aioli.
3-4 days
Only slice the chicken that you plan on eating. If you are going to save some for leftovers, don't slice it all because it will dry out.
If the dried peppers float in the water, use another small bowl to place on top of them to weigh them down and submerge them in water.
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
mild
blend
The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
ground
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
premium
powder
Premium garlic powder is more pungent in flavor and lighter in color. It is also more soluble due to the removal of the skins before milling.
2.5 oz - JAR$8
2.5 oz - REFILL$7
8 oz - REFILL$17
powder
Onion powder offers concentrated onion flavor, enhancing dishes without moisture. Ideal for rubs, blends, and various cooking needs.
TRY ME - SAMPLE$0.75
2.5 oz - REFILL$4
8 oz - REFILL$10
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
TRY ME - SAMPLE$0.75
0.53 oz - JAR$4
0.53 oz - REFILL$3
morita
whole
Whole morito chipotle peppers impart a classic smoky spiciness. Rehydrate for use in adobe sauces and other Mexican favorites.
1 oz - REFILL$4
3 oz - REFILL$10
