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Fajitas - sizzling strips of meat, onions, and bell peppers tucked into soft tortillas - is one of those versatile Mexican dishes easily adaptable to any mood or dietary preference. Pescatarian? Replace meat with fish or shrimp. Veggie? Grill a garden full, then add beans for a plant-based meal. Or, if you're anything like me, just stick with the meat and add heat! My twist layers on cayenne pepper, jalapeños, and chili powder for a major kick, then balances it out with sweet chili sauce (c’mon, you know you love it!). I char the flour tortillas over an open flame for a few seconds on each side to get those beautiful blackened bits, which adds a little smoky flavor too. These are great for Taco Tuesday - or any day honestly!
4 tablespoons vegetable oil
2 tablespoons chili powder
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1 clove minced garlic
¼ teaspoon cayenne pepper
1 pound skinless boneless chicken thighs
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 small red onion, thinly sliced
1 medium zucchini, thinly sliced into rounds
1 small jalapeño pepper, seeded and thinly sliced
3 tablespoons sweet chili sauce, plus more for serving
8 soft 6-inch flour tortillas
1 cup cilantro leaves & tender stems
Juice of 1 lime, plus lime wedges for serving
Let your blender do the heavy lifting here.
A nacho by any other name is still as great.
For the satisfying and buttery spiciness of chicken wings without the mess.
