Happy National Fajita Day! This national food observance is relatively new, having started in 2016 when On the Border Mexican Grill and Cantina declared August 18th as National Fajita Day. Fajitas are a popular Tex-Mex meal and deserve their own day.
Fajitas were originally made from the throwaway pieces of beef and then given to Mexican vaqueros (cowboys) as payment for their work on cattle ranches in Southwest Texas. These cowboys grilled the steak over an open fire and served it with tortillas. Pico de gallo, guacamole, spices, cilantro all elevated the fajita, and made it became a destination food in the culinary world.
Today, you can find countless varieties of fajitas, with different toppings, meats, spices, and sauces. You can go the classic route and use onions, peppers, and chicken. Or you can try the vegan way with a bunch of vegetables and tofu. Either way, fajitas can be a fun dish to bring to the dinner table that everyone will love.
Here is a recipe to try out yourself!
Ingredients
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons oil
- 1 large garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2-1 teaspoon ground chili (adjust to your desired spice preference)
- 1 tablespoon fresh chopped cilantro (optional)
- 1 1/2 pounds (650 grams) chicken thighs, skinless and boneless
- 3 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)
- 1 red onion thinly sliced
- 2 avocados, peeled, seeded and sliced
Instructions
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
- Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
- Slice chicken into strips.
- Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).
When making your fajitas, we recommend using ICON cookware.
ICON Carbon Steel Cookware features the same durability of traditional cast iron cookware, but is 30% lighter in weight, has stay-cool handles, and they will not scratch delicate cooktops or countertops. ICON features a chemical-free surface compound that’s constructed of Iron, Carbon, Oxygen, and Nitrogen. Together, these elements create a pan that is 9x harder than steel for exceptional durability. Made in the USA, ICON Cookware showcases the same qualities of traditional cast iron, but without the hassle. Each pan comes pre-seasoned, making them ready to cook delicious meals once it’s in your kitchen.
