Chicken and Chorizo Fajitas
Savory chicken and Mexican chorizo tucked into warm flour tortillas with sautéed peppers, onions, sour cream, and fresh cilantro.
Servings: 2 servings
Ingredients
- 3 ounces boneless skinless chicken breast cut into bite-sized chunks
- 1 teaspoon fajita seasoning or chili lime seasoning
- 2 teaspoons olive oil divided (1 tsp + 1 tsp)
- 3 ounces bulk Mexican chorizo sausage
- 2 flour tortillas 6-inch diameter
- 2 slices red onion each slice cut in half
- about 20 thin strips bell pepper about 1/2 bell pepper, any color
- 2 tablespoons sour cream more if desired
- 2 teaspoons cilantro finely chopped (about 8 sprigs)
Instructions
- In a bowl, toss the chicken chunks with the fajita seasoning until evenly coated; set aside.
- Heat 1 teaspoon of olive oil in a cast iron skillet over medium-high heat until shimmering.
- Add the chorizo and seasoned chicken to the skillet; cook, stirring often and breaking up the chorizo with a wooden spoon, until the chicken is browned and cooked through, about 6 minutes.
- While the meat cooks, warm the tortillas using your preferred method (see notes).
- Transfer the cooked meat to a bowl and leave the skillet on the stovetop without cleaning it to retain browned bits.
- Add the remaining 1 teaspoon of olive oil to the skillet, then add the onion and bell pepper strips; cook on high heat, tossing occasionally, until they begin to soften, about 3 minutes.
- Assemble the fajitas by topping each warmed tortilla with some of the meat mixture, sautéed vegetables, a spoonful of sour cream, and the chopped cilantro; serve immediately.
Equipment
- Kitchen scale
- Knife
- Cutting Board
- Measuring Spoons
- Rubber spatula
- Bowl
- Cast-Iron Skillet
- Wooden Spoon
Notes
- Warm tortillas briefly over a gas flame or in a hot skillet for best texture.
- Use mild or spicy chorizo to adjust heat level.
- Measure oil in teaspoons and divide as directed.