Chicken Fajitas With Pico De Gallo And Guacamole
Sandrine Willert
Making chicken fajitas has never been easier or more delicious with these flavorful crockpot chicken fajitas! With only about 5 minutes of prep, you can be chowing down on this mouth-watering Mexican meal for dinner tonight!
Place your hand mixer into the slow cooker, and slowly increase speed while using a mixing motion to shred the chicken breast. This method is super quick and all of the chicken can be shredded in less than a minute.
My absolute favorite dinner recipe EVER. Everything about it is amazing. Made them with my boyfriend and we were both so satisfied with all the flavors. amazing tacos overall. Also, loved that I could use the leftovers to make chicken taco salads.
While chicken fajitas taste great on their own, toppings can make all the difference. From a dollop of sour cream to cheese or avocado slices, fajitas are a fun way to serve customizable options for your family or a large party! A few of my favorite toppings are pico de gallo and guacamole.
Absolutely! This is a great recipe to make ahead as the sauted chicken and vegetables will keep for up to 5 days in the fridge. Just store them in a sealed container and then reheat before adding to a tortilla or salad.
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
Mexican rice, jack cheese, grilled peppers & onions, roasted corn salsa, pico de gallo, guacamole & shredded lettuce with fajita chicken or fajita beef. Served with homemade tostada chips & House Salsa.
Marinated in our signature blend of Shiner Bock beer, serrano peppers, lime juice & secret spices. Grilled with onions & peppers. Served with lettuce, guacamole, sour cream, cheese, pico de gallo, flour tortillas, Mexican rice & refried beans. For one or for two.
It is all about juicy, marinated chicken topped with fresh lime guacamole and vibrant pico de gallo. It all starts with chicken breast, chicken tenderloins, or chicken thighs. Since we want juicy, flavorful chicken, we want to marinate the chicken for at least 30 minutes but two hours is ideal. The marinade is made with oil, freshly squeezed lime juice, chili powder, cumin, garlic, salt, and pepper.
Pico de gallo is a super simple salsa made of fresh ingredients. It is made by combining chopped roma tomatoes, white onion, cilantro, jalapeno, and salt. You can even buy fresh pico de gallo in your local grocery store in the produce section.
The homemade guacamole is so easy to whip up! My signature guacamole includes avocados, finely diced white onions, cilantro, lime juice, garlic powder, salt, and a touch of jalapeno. 7-ingredient guacamole is all you need. But if time is not on your side or your avocados are as hard as rocks, then you can pick some up at the grocery store and save yourself a step!
Besides tortilla chips, we love serving homemade guacamole next to other dips and salsas. Try fresh pico de gallo, this easy restaurant-style salsa, our roasted tomato salsa, and this amazing green salsa made with roasted tomatillos.
Guacamole is excellent with pork tacos, these chile butter shrimp tacos, our vegetable tacos, or scooped on top of this easy taco soup. I also love it with red chicken enchiladas and on top of this easy black bean soup.
Beef and chicken fajitas, carnitas, jalapeo sausage, grilled shrimp, chicken quesadillas and molcajete sauce. Served with rice, beans, pico de gallo, tortillas, guacamole and side of chihuahua cheese.
BREAKFAST TACOS
Two tacos of your choice: scrambled eggs with potatoes, scrambled eggs with chorizo (Mexican sausage), scrambled eggs with bacon or scrambled eggs a la Mexicana, served with refried beans. 9.29
Half of avocado filled with your choice of shrimp, beef or chicken fajita breaded and deep-fried on a bed of ranchero sauce topped with chipotle dressing and queso fresco. Served with rice and charro beans.
Tomatoes, onions, bell peppers, mushrooms, squash, zucchini, cauliflower, broccoli, carrots, and poblano peppers all sauted to perfection and served on a sizzling platter. Served with pico de gallo, guacamole, black beans, white rice and tortillas
Prepare chicken: Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice, spices and garlic and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.
I know it is wrong but tex mex is a guilty pleasure of mine. It may not be true taste of Mexico but it is delicious all the same. Love the colors you have chosen for your peppers! it is like a fiesta on a plate!
If I had the time, I would tackle every recipe in my copy of How to Make Bread by Emmanuel Hadjiandreou. I would also spend time trying to figure out why, after one extremely successful attempt to make ice cream, I have failed every time since.
I have a really tame aspirational dream, which is just trying to be more seasonal in my cooking. I can be incredibly picky about vegetables and fruit for the weirdest reasons, and so I buy the same produce basically all the time.
As a fellow apartment dweller I have to wonder how you manage to heat a cast iron skillet that hot and not set the smoke detector/fire alarm off!! I am pretty sure just thinking about making this is enough to make mine go off! Advice?!
I would love to make pho with that broth that cooks for a whole day or two. I also would love to make fresh pasta and use it to make some kind of complicated ravioli, complete with a homemade pasta sauce, Italian grandmother style. Ok, and also homemade tamales- so many steps, but my husband would die of happiness.
I dream sweet savory dreams of homemade tortellini en brodo. The little hand made tortellini filled with delicate long cooked meats and boiled al dente in homemade stock. Alas, on my snow days I only ever got as far as making the stock. It sits in my freezer awaiting this or a less miraculous fate.
One of my favorites that I would like to make at home is Moo Shu. Most restaurants sell it with pork, but I sub in chicken all the time. I also would LOVE to make my favorite Thai restaurant food; Pad Nam Siraracha, which is a veggie stir fry with meat of your choice and a siracha sauce.
I make this all the time, but going to try it next with thighs. I also make an extra spice mix with cornstarch and add to the veggies and chicken with a splash of chicken broth once the veggies and chicken are close to done. Makes then nice and saucy!
You have to try Ottolenghis recipe for his avocado tomato salsa for fajitas. It is my new favourite thing, to be found in his vegetarian cookbook. soooooo goooooood.
Cant wait for the corn tortillias:D
You mentioned a vegetarian version, what veggies would you recommend? Or, would it just be an extra large batch of peppers and onions? Would you use the same spices to make a shrimp version of this? My husband no longer eats beef, pork or poultry but he does eat fish.
Ambitious cooking dreams: seafood. I know this sounds odd, but seafood is fairly expensive and I am very picky about what seafood I like and how it is cooked. It seems like the intersection of seafood that I can afford with a technique that I am convinced will yield seafood I like is difficult for me to reach.
Hmmm I have always wanted to tackle short ribs or pork belly but have been too nervous. This is totally going on my menu for next week!!! You gotta have a plethora of toppings when you make fajitas or tacos!!
This year in a bout of seasonal unemployment, I decided to brave croissants. The first TWO attempts failed miserably, but then I shelled out the cash for the cooks illustrated website subscription, the King Arthur flour and the European style butter, and it finally worked! And I have half of them unproofed in my freezer, just waiting for a chance to show off.
One tip I picked up working in a strip-mall Tex-Mex joint in college: to get the great smell and sizzle, pour a quarter-cup or so of Italian dressing (Kraft will do) over the hot skillet before serving.
These fajitas look incredible, btw! I always end up ordering fajitas and eating them out of the skillet without the tortillas, so making them at home is a great way to avoid the judging stares of other diners :) Thanks for sharing!
Our favorite way to make fajitas is to marinate the chicken in a few tablespoons of pured chipotle peppers in adobo sauce (Goya- little can). Saut the chicken with peppers and onions, serve on warm tortillas with homemade guacamole, sour cream and shredded cheese.
Yeast breads are my Mt. Everest. After my first (and only) experience with the little yeastie beasties, my husband thanked me for his new self-defense weapon and I have not been brave enough to try again.
So I read oodles of bread-baking recipes and blog posts, and watch YouTube videos and dream of someday learning how to make my own challahs and multigrain artesianal (sp?) breads, and loaves of pumpernickel and sourdough, and focaccia! *drool* :)
We eat fajitas all the time. My 6 year old son loves them. We were in Mexico a couple years ago and we watched a man make a pork marinade for a sandwich and I use that marinade all the time for fajitas. He add a small amount of fresh orange juice, worcestershire sauce and vinegar.
I dream of making an amazing tikka masala. We are huge indian food fans, but always disappointed with the recipes we try compared to our local joint. Also: slow cooker recipes. We just got one and have tried several, but (with the exception of pulled pork) disappointed with the lack of complex flavors. There may be no way around that though.
Ok fast- stir fry that uses up whatever I have while I use my Kuckoo Korean rice cooker to make perfect brown rice. Love that thing, my Korean friend talked me into it. Soups. True confessions as I am a very accomplished cook, this week I made a variation of one of your brussel sprout recipes, had some pre-baked squash on hand and served it with high quality hot dogs.
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