You guys! I've been a little MIA, I know, but guess what?! I finally got some sun! Some very very VERY much needed sun.
Me and a crew took a weekend trip down to beautiful and sunny Las Vegas! I actually had forgotten what the sun felt like. We spent the first day just soaking up every last bit of sun in our own private Cabana (#CabanaLife) and I could've stayed there forever. A few trips to the craps table, eating some delicious food and drinking some tasty adult beverages also didn't hurt either! It was absolutely divine!
Even though coming back to yet again rainy Seattle was a rude awakening, the sunny weather inspired me to get this spring/summer started no matter what this weather is doing! That's why I'm tempted to cook foods that make me want to kick my feet up, make a cocktail, put on some tunes and at least pretend I'm somewhere sunny.
Mexican food usually does this for me. Something about bright, zesty flavors like lime and chiles often paired with a cool and refreshing margarita make me feel like I'm poolside! And that's a feeling I'm definitely trying to live out as much as possible.
Fajitas have kind of been my favorite Mexican food to create at home as of late too. Let's not kid ourselves here, a fajita is really just a taco (and we all know I love me some tacos). Fajitas are just a jazzed up taco with delicious sauteed peppers and onions and a whole cornucopia of toppings. And despite what you might think because every Fajita you've probably had has been served sizzling hot in a skillet at your favorite Mexican restaurant (so therefore this must mean it was a super complicated dish), they are super easy to throw together on a weeknight or whenever, for that matter, when you feeling like taking a mental vacation.
My Fajita marinade is simple and true to some of my favorite Mexican flavors, focusing on smoky and spicy chipotle peppers in adobo sauce and bright, zesty lime. It's as easy as that! You can easily throw this marinade on pork or steak, but I happen to think chicken makes for the perfect Fajita. The marinade also doubles as your protein and veggie marinade, making for some flavor packed fajitas. I love topping mine with queso fresco, diced avocado and some salsa verde. You can really top these however your heart desires, though. After all, this is your mental vacation!
Chipotle Lime Fajitas
- 2 pounds boneless skinless chicken thighs or breasts
- Juice of two limes
- 1 teaspoon lime zest
- 4 garlic cloves, minced
- 2 chipotle peppers, minced
- 2 tablespoons adobo sauce (from chipotles)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 3 bell peppers, cut into strips – your choice on color!
- 1 red onion, sliced
- Flour tortillas
- Queso Fresco
- Diced avocado
- Salsa of your choosing – Fronterra is da best tho
Combine lime juice, zest, garlic, chipotle peppers and adobo sauce, salt and pepper together in a large bowl. Reserve half of it for vegetables and the other half for your chicken. Combine the half with chicken in a large Ziploc bag or shallow dish and coat well. Marinate at least an hour or up to overnight.
Before cooking chicken, combine remaining marinade with sliced peppers and onions.
If using a grill, heat grill over medium high heat and grill chicken thighs about 5 minutes a side. If cooking indoors, heat skillet over medium high heat and cook for about 5 minutes a side. If cooking indoors, use the same pan you cooked chicken in while it rests to saute peppers and onions. If you grilled, obvi go grab yourself a skillet and cook those babies up! Cook for about 10 minutes, stirring occasionally until peppers and onions are fragrant and soft. Onions shouldn't be fully caramelized but nice and brown.
Slice chicken into strips. Assemble your fajitas with queso fresco, diced avocado and a salsa of your choosing, though I'm fond of a salsa verde with my fajitas. Enjoy and get down with your bad self!