Here’s an overview of how my brain works: as soon as the calendar starts in May, I’ll go into full summer mode. Pool party offers are over, swimsuits are on order and I’m dreaming of quintessential summer treats like pasta al limone and cereal salad. At least in Austin, you can’t really separate summer meals from Tex-Mex. Many of us at ATX happily live on Banh tet from May to August, whether grilled on the griddle or taken from a favorite places. That said, summer is the time to keep it simple, so I like a Mexican recipe that’s quick to prepare and mostly about flavor. You too? Enter my five-ingredient pan-fried chicken fajitas.
Why rule dinner on the pan.
My current favorite answer to the “what to cook for dinner tonight” conundrum? These deep-fried chicken nuggets are actually made entirely on a single pan, and when you line that pan with foil or parchment, the dreaded post-dinner cleanup becomes non-existent.
The key to making pan-fried chicken fajitas with just a few ingredients lies in the way you season it. This meal is based on boneless chicken breast or tenderloin, bell peppers and onions (nothing more basic than that), and sprinkled with taco seasoning for extra flavor. A high-quality store-bought spice mix full of all of the same herbs and spices that I would mix myself, but much faster.
What makes these pan-fried chicken fajitas a little healthier?
Tex-Mex is often criticized for being greasy or heavy, and while that may be true in the restaurant setting, dishes like this chicken fajitas prove that Tex-Mex can be chock full of veggies and protein.
- Base: Use tortillas if you want to keep them gluten-free (or like me, you just prefer the taste of tortillas over flour.) You can also make a great fajita salad by mixing this with some chopped lettuce and pico. .
- Watch the yoghurts: Making these on a coated pan in the oven allows you to use less oil than you would if you made them in a pan (just a little olive oil before cooking).
- Fresh, flavorful toppings: Topped with extra veggies: guacamole, pico de gallo, and cilantro. Though I would love a sour cream at the end.
Let’s have a taco with those 5 ingredients
Before anyone objectes that my math is faulty, I should probably clarify that when I say “5 components” I am not including food staples: olive oil, salt and pepper. Also, the top layer to serve is optional, so… doesn’t count. Okay?
For a party, top up and garnish with a stack of freshly baked cornbread and let everyone enjoy. Summer is served!
Scroll down to find the recipe and remember to leave a comment and tag us in Instagram if you make them!
