Chicken Fajitas

If you’re like me, you struggle to make moist, flavorful fajitas. That’s why I was so thrilled when I cobbled together this recipe. You won’t be disappointed!


  • 3 chicken breasts, sliced 1/2 in. thick
  • 1 can adobe sauce
  • 1 T lime juice
  • 1/2 cup canola or olive oil
  • 6 T cilantro, chopped
  • 1/2 cup red onion, diced
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T brown sugar (optional)


Combine all the marinade ingredients together in a one-gallon plastic bag. Slice the chicken breasts lengthwise to create fillets that are no more than 3/4 in. thick, and add them to the bag. Jostle the chicken around in the bag to coat all surfaces. Remove as much air as possible from the bag. Refrigerate for 1-4 days.

To cook, heat a skillet and a tablespoon or two of canola oil to medium-high heat. Remove the chicken from the marinade and shake off any excess. Cook for approximately 5 minutes per side or until the chicken develops a light brown crust. Slice across the grain in 1/4 in. wide strips, and serve with tortillas, grilled peppers and onions, and sour cream.

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