Mexican Independence Day: Tex-Mex Classic Chicken Fajitas To Celebrate [RECIPE]

Chicken Fajitas with Crushed Pistachios 1
What is the perfect complement to any celebration? Food! Celebrate Mexican Independence Day by cooking up these tasty Chicken Fajitas with Crushed Chili Pistachios. Photo: Courtesy

This September 16, join the many Mexicans worldwide celebrating Mexican Independence Day by cooking up these tasty Chicken Fajitas with Crushed Chili Pistachios.

While fajitas are a Tex-Mex classic, they are also a great representation of how Mexican cuisine has become one of America’s favorite! In this custom-made recipe, the chicken fajitas are topped with crushed pistachios - the perfect balance for soft, warm tortillas.

Chicken Fajitas with Crushed Chili Pistachios

Servings: 4

Time: 1 hour 15 minutes

Chicken Fajitas with Crushed Pistachios Chicken Fajitas with Crushed Chili Pistachios Photo: Courtesy

INGREDIENTS

  • · 2 pounds boneless skinless chicken breasts cut in half horizontally
  • · Juice of one lime
  • · 1/3 cup olive oil
  • · 3 cloves of garlic, peeled and minced
  • · Salt and freshly ground pepper to taste
  • · 4 large bell peppers of various colors, sliced into 1/4-inch thick strips
  • · 1/4 cup vegetable oil
  • · 1/3 cup of Wonderful Pistachios Lightly Salted
  • · 1 teaspoon chili powder
  • · Flour tortillas and pico de gallo salsa to serve

DIRECTIONS

1. Mix the lime juice, olive oil, garlic and salt and pepper in a large bowl. Add the chicken, tossing so every piece is coated in the marinade. Cover and refrigerate for at least 1 hour and up to overnight.

2. In a food processor, combine Wonderful Pistachios and chili powder. Pulse until pistachios are crushed. Reserve.

3. Heat a large cast iron over medium high heat. Add two tablespoons of vegetable oil and, once smoking hot, add the chicken breasts to the pan. Work in batches if you have to. Cook, undisturbed, for about 3-5 minutes per side or until slightly charred and cooked through. Remove to a cutting board and cover with foil

4. Add the remaining vegetable oil to the pan and, once hot, cook the onion and peppers for about 3-4 minutes or until slightly charred. Season with salt and pepper. Remove cast iron from heat.

5. Slice the chicken into strips and add them back to the pan with the veggies. Sprinkle the pistachios and serve immediately, with tortillas and salsa on the side!

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Shirley Gomez has been exposed to many aspects of the art world. Besides being a Fashion Journalist, she studied Fashion Styling and Fashion Styling for Men at the Fashion Institute of Technology in New York City, Interior Design at UNIBE and Fashion Design at ITSMJ Fashion School in the Dominican Republic. She worked as a Fashion Journalist, Fashion Stylist and Social Media Manager at one of the most recognized magazines in the Dominican Republic, Oh! Magazine, as an occasional Entertainment Journalist, of the prestigious newspaper “Listín Diario”, as well as a fashion collaborator of a radio show aired in 100.9 FM SuperQ. When Shirley is not writing you can find her listening Demi Lovato or Beyonce's songs, decorating her apartment or watching Family Feud.

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