I love fajitas from time to time. They are so easy to make. Sometimes to save time I will make fajitas in the instant pot. This time I decided to play with the cast iron fajita pan Jeremy got me last spring. This is the recipe I picked for my birthday dinner. It is a tradition around here that I cook the meal of the birthday person’s choice (or order some of the kids have a habit of choosing pizza) and bake a cake or cupcakes they choose with no food dye restrictions. I picked this classic Tex Mex dish cast iron skillet chicken fajitas.
I regularly use red wine vinegar in place of the lime that I am allergic to. It gives that acidic tang without any risk of hives from me. I normally use red wine vinegar I grab at the fruit market I love so much but I happened to find these imported vinegar at Aldi and decided to give the Sherry Wine Vinegar imported from Spain a try to shake things up a bit and it was AMAZING. I think we may be spending a bit too much time at Aldi lately.
Make your own cast iron skillet chicken fajitas
- 1 pound chicken
- 3 tablespoons olive oil
- 1 cup sliced bell peppers
- 1 yellow onion diced
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 2 teaspoons red wine vinegar
These chicken fajitas are so simple
In a separate bowl mix spices and onion together.
Coat your skillet in olive oil and begin to fry your chicken.
While your chicken fries add your sliced bell peppers and spice blend.
Pour 2 teaspoons red wine over the chicken before you finish cooking.
Pull from the heat when chicken is fully cooked and serve with your favorite toppings.
We served these hot with all of the classic taco toppings that the children like including a LOT of cheese. I think this may be my favorite fajita recipe yet.