Here’s a quick look at how my brain works: as soon as the calendar starts in May, I’ll go into full summer mode. Pool party invitations are gone, swimsuits are on order, and I’m dreaming of those quintessential summer treats like al limone pasta 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 baked in the oven or picked from a favorite spot. 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” 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 lettuce and chopped 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. Although I would love a sour cream at the end.
Let’s have a taco with those 5 ingredients
Before anyone argues that my math is flawed, perhaps I should clarify that when I say “5 ingredients,” I am not including dining room staples: olive oil, salt, and food. 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 to see the recipe and remember to leave a comment and tag us on Instagram if you make them!
