This was one of my go-to recipes in college when I was dabbling in cooking. It's easy to prepare, and packed with flavor! The main difference in my fajita recipe is adding a small can of spicy tomato sauce from El Pato. This is one of my staple ingredients in my pantry because it gives recipes with a tomato base that extra kick that you need!
Fajitas can be made with skirt steak, shrimp or chicken and traditionally served with flour tortillas, pico de Gallo, Mexican creama, beans and rice. I added fresh avocado because why not?
Here's what you'll need:
3 TBSP avocado oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 LB chicken breast, sliced
1 red onion, sliced
1 (6oz) can of El Pato sauce hot tomato sauce
Mission Low carb flour tortillas
3 Garlic cloves minced
1/2 TSP Ground cumin
1 TSP Chile powder
1/2 TSP smoked paprika
1/2 TSP Oregano
Juice of 2 Limes
1/2 Cilantro, diced
Salt & Pepper TT
Pico de gallo
Step 1: In a cast iron skillet or large skillet, over medium-high heat, add avocado oil and allow oil to warm up. Then add the sliced chicken breast to the skillet and cook for 5-7 minutes or until the chicken is thoroughly cooked.
Step 2: Add the cumin, smoked paprika, chile powder, oregano, garlic, salt, pepper and lime juice and mix together. Let the dried herbs release flavor for about 3 minutes or until fragrant.
Step 3: Add the sliced bell peppers and onions and mix together, let it cook until the veggies are tender, about 3-5 minutes.
Step 4: Add the can of El Pato hot tomato sauce and mix together. Reduce heat to medium-low and let the chicken and veggies simmer for about 7 minutes.
Step 5: While the skillet is simmering, warm up tortillas.
Step 6: Serve with beans, rice, tortillas and your favorite toppings like Mexican creama, avocado and pico de Gallo.